Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07.

In this work, the functional activities including α-glucosidase, α-amylase, angiotensin converting enzyme (ACE) inhibitory activity, and antioxidant activity of mixed grains (mung beans, cowpeas, and quinoa) fermented with Bacillus amyloliquefaciens SY07 were investigated. The volatile flavor of the mixed grains collected every 12 h during 72 h-fermentation were further detected as well. The inhibition on α-glucosidase and α-amylase reached up to 89.

Effect of Peony () Seed Meal Supplement on Enzyme Activities and Flavor Compounds of Chinese Traditional Soybean Paste during Fermentation.

Peony seed meal (PSM) is the by-product obtained from peony seeds after oil extraction. In this study, PSM was incorporated into traditional koji-making, and its impacts on koji enzyme activities and flavor compounds in final products were investigated. In the process of koji fermentation, the optimal addition ratio of PSM to soybean was determined as 7:3.