Transformation of active substance in the miso fermentation

In this paper,30% steamed rice,70% soybean and 50% steamed rice,50% soybean were used for miso fermentation respectively by Aspergillus oryze sp.3042.During the miso fermentation over 30 d,soybean isoflavone and soyasaponin transformation was detected after 5,10,15 and 30 d respectively.Isoflavone aglycones appeared in 30 d,daidzin and genistin converted to daidzein and genistein.The conversion rate was about 90%.Soyasaponin was also significant changed in fermentation process and transformed to aglycones in 30 d.The conversion rate was about 50%.The water,salt,acidity,amino nitrogen,reducing sugar and total sugar content were determined,and results met the national standards.