Fermentation period and soaked water volume influences on physicochemical properties and in vitro anticancer effect of Shuidouchi

Shuidouchi is a kind of soybean short time fermented food.The physicochemical properties and anticancer experiments were carried out based on the Shuidouchi made through different soaked water volume and fermenting time.As the fermentation time increased, the pH increased in Shuidouchi, three times soaked water volume Shuidouchi had the highest acidity.Three times soaked water volume Shuidouchi fermented for 48h exhibited the best amino and ammonia type nitrogens and γ-GTP properties, and it also showed the best sensory evaluation.Two times soaked water volume Shuidouchi fermented for 48h exhibited the best in vitro anticancer effects, the three times soaked water volume and 48h fermented one showed the similar effects.We concluded that the three times soaked water volume Shuidouchi fermented for 48h exhibited the best quality.