KACC 17117 METHOD FOR INCREASING CONTENT OF ISOFLAVONE AGLYCONE IN SOYMILK

摘要

The present invention relates to a method for increasing the content of isoflavone non-glycosides in soybean milk using Bacillus subtilis KACC 17117, and more particularly to a composition for fermenting soybean milk containing Bacillus subtilis KACC 17117 or a culture thereof as an active ingredient, The present invention relates to a soy milk fermented milk produced by using a strain and a method for producing the fermented milk. The present invention significantly increases the content of isoflavone non-glycosides in soybean milk by fermenting soybean oil with Bacillus subtilis KACC 17117, which is not a lactic acid bacterium, to produce soy milk fermented milk enhanced in health function.