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Soybean varieties used for Kinema preparation were fermented using two different protease producing Bacillus subtilis strains, B. subtilis and B. subtilis. Fermentation of soybean increased radical (DPPH and superoxide) scavenging activity (3.1–24 folds), total antioxidant activity and reducing power in the aqueous extracts in comparison with unfermented soybean. This was supported by higher degree of protein hydrolysis (TCA soluble protein by Kjeldahl method), increase in free phenolics and free amino acid contents (proline, tryptophan, tyrosine, phenylalanine, and histidine) on hydrolysis.
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