2. Research Institute of Biotechnology, Hungkuang University, No. 1018, Section 6, Taiwan Blvd, Shalu District, Taichung City, Taiwan.
3. Institute of Food Science and Technology, National Taiwan University, Taipei City, Taiwan.
4. Department of Food Science, Nutrition, and Nutraceutical Biotechnology, Shin Chien University, Taipei City, Taiwan.
5. Department of Applied Science, National Hsin-Chu University of Education, Hsinchu City, Taiwan.
The possibility of producing functional ingredients based on soymilk, fermented with a new identified
strain Deinococcus sp. GKB-Aid 1995, was examined. Firstly, a prenatal developmental toxicity test in Sprague-Dawley rats was conducted to assess any potential human health risk. Next, owing to the unique odor that is significantly different from traditional fermented soymilk products, investigations on specific volatile compositions of GKB-Aid 1995 fermented soymilk are pivotal to the study. The results showed that there was no any detrimental effect on fetal and skeletal development under the highest dose of GKB-Aid 1995 fermented soymilk (3 g/kg body weight/day) during 20 days of the study. HS-SPME-GC–MS analysis indicated that a total of 35 identified volatile compounds were found in this new functional ingredient. In conclusion, smell of the GKB-Aid 1995 fermented soymilk, varied from the unpleasant odor of general soymilk products, has shown its possibility as a new source of functional ingredient.
Keywords: Deinococcus sp., fermented soymilk, fetal and skeletal development, volatile compounds