Effect of Isoflavone Aglycone Content and Antioxidation Activity in Natto by Various Cultures of Bacillus Subtilis During the Fermentation Period

Shieh Ping Ping¹, Shu Cheng Shih², Chen Tong Rong² and Wei Que King^1*

¹Department of Food Science and Technology, National Taitung Junior College, No.889, Jhengci North Road, Taitung, 95045, Taiwan, E-mail: ping@yahoo.com

²Department of Food Science, National Chiayi University, 300 Syuefu Road, Chiayi, 60004, Taiwan, ROC, Taiwan, E-mail: ping@yahoo.com

^*Corresponding Author: Wei Que King, Department of Food Science and Technology, National Taitung Junior College, No.889, Jhengci North Road, Taitung, 95045, Taiwan, Tel: 886-89-226389, Fax: 886-89-236941