Time (h)

Isoflavones   (mg 100 g-1)

Daidzin

Glycitin

Genistin

Daidzein

Glycitein

Genistein

B. subtilis N205

0

132.67 ± 0.66a

51.24 ± 0.79a

157.00 ± 0.35a

11.82 ± 0.16d

1.49 ± 0.19a

9.26 ± 0.35d

12

113.61 ± 2.34b

53.61 ± 1.02a

116.57 ± 2.04b

14.96 ± 0.26c

1.38 ± 0.02a

11.15 ± 1.58c

24

99.10 ± 1.32d

56.18 ± 1.36a

100.45 ± 1.69d

17.16 ± 0.09c

1.07 ± 0.56a

15.97 ± 0.58b

36

107.08 ± 0.47c

56.06 ± 0.52d

98.21 ± 1.18d

27.55 ± 0.86b

1.37 ± 0.19a

21.59 ± 0.50a

48

98.82 ±1.06d

55.66 ± 0.57b

104.00 ± 0.74c

37.20 ± 0.97a

1.48 ± 0.12b

21.15 ± 0.88a

B. subtilis BCRC14718

0

132.67 ± 0.66a

51.24 ± 0.79a

157.00 ± 0.35a

11.82 ± 0.16c

1.49 ± 0.19a

9.26 ± 0.35d

12

56.71 ± 1.30b

59.58 ± 4.34a

78.88 ± 2.21b

103.62 ± 0.01b

1.53 ± 0.04a

38.03 ± 1.84b

24

40.83 ± 1.06c

30.18 ± 0.08c

60.76 ± 0.33c

133.91 ± 2.74a

1.19 ± 0.06a

37.85 ± 1.55b

36

48.49 ± 2.95c

27.89 ± 0.45d

43.24 ± 2.68e

127.96 ± 3.48a

1.34 ± 2.06a

45.59 ± 0.83a

48

42.42 ± 0.77c

37.17 ± 0.01b

54.6 ± 1.50d

106.63 ± 1.41b

1.92 ± 0.26a

23.06 ± 2.41c

Co-culture B. subtilis N205 with B. subtilis BCRC14718

0

132.67 ± 0.66a

51.24 ± 0.79a

157.00 ± 0.35a

11.82 ± 0.16e

1.49 ± 0.19b

9.26 ± 0.35e

12

113.61 ± 8.86b

53.61 ± 1.14a

106.57 ± 4.19b

33.76 ± 0.09d

1.44 ± 0.05b

12.45 ± 2.16d

24

89.10 ± 5.42c

46.18 ± 4.39b

90.45 ± 0.49c

88.29 ± 2.77b

1.07 ± 0.14c

27.84 ± 0.53b

36

55.57 ± 0.87d

49.84 ± 0.42ab

59.72 ± 2.18e

108.26 ± 1.31a

1.46 ± 0.01b

36.23 ± 0.25a

48

58.82 ± 1.06d

45.66 ± 1.03b

84.28 ± 1.63d

77.14 ± 1.78c

1.82 ± 0.22a

22.88 ± 1.93c

Mean± standard deviation; n=3. Means in the same column with different letters are significantly different (P<0.05).
Table 1: Isoflavones content in cooked soybean fermented with various cultures of Bacillus subtilis at 42°C for 48 hrs.