BTD-1 is soybean-fermented extract which can inhibit the elevation of postprandial blood glucose level. For producing BTD-1, defatted soybean meal as medium is fermented by Bacillus subtilis MORI, a patented strain(KCCM-10450P), isolated from a Korean traditional food, Chungkookjang. B. subtilis MORI can produce 1-deoxynojirimycin(DNJ) which has high inhibitory activity against α-glucosidase. Therefore, BTD-1 can control blood glucose level. Characteristics of BTD-1 α-glucosidase inhibitors inhibit α-glucosidase related to carbohydrate digestion in the small intestine and...