Assessment of Physico-chemical Characteristics, Viability and Inhibitory Effect of Bifidobacteria in Soymilk

Ebhodaghe, S. O.; Adeniran, H. A.

doi:10.5539/jfr.v1n2p159

Cited by 6 publications

(4 citation statements)

References 25 publications

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“…Similar results were observed in soy‐yogurt supplemented with Bifidobacterium sp. (Ebhodaghe and others ).…”

Section: Resultsmentioning

confidence: 90%

“…The chemical composition within the probiotic product was virtually insignificant ( P > 0.05), whereas in comparison to plain soy‐curd there was considerable variations. Earlier report also mentions an improved protein content of soy‐curd due to fermentation and has suggested that the reason may be due to multiplication of microbial cells that contributes to protein content (Ebhodaghe and others ).…”

Section: Resultsmentioning

confidence: 97%

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Probiotic Bacillus spp. in Soy‐Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties

Shobharani

Prakash

Halami

2015

Journal of Food Science

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In order to supply consumers with intriguing probiotic products for improving health benefits, several criteria including technological and functional properties should be considered as a quality control measures. Further, a meaningful level of probiotics has to be viable to exhibit beneficial effect. Hence, present work has been carried out to improve the quality of soy-curd by supplementation of probiotic Bacillus spp. These Bacillus spp. are well characterized native probiotic cultures with potential functional attributes including antimicrobial, antioxidant, anticholesterol activity (Shobharani and Halami 2014). Hence, the application of these cultures will encourage for development of food product with wider health benefits.

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“…Similar results were observed in soy‐yogurt supplemented with Bifidobacterium sp. (Ebhodaghe and others ).…”

Section: Resultsmentioning

confidence: 90%

Section: Resultsmentioning

confidence: 97%

Probiotic Bacillus spp. in Soy‐Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties

Shobharani

Prakash

Halami

2015

Journal of Food Science

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“…(2012) evidenced inhibitory effects of soymilk fermented with Bi dobacterium longum against E. coli and S. aureus. The antimicrobial activity against pathogens exhibited by the fermented beverages could be attributed either to the presence of organic acids (e.g., lactic acid, acetic acid) produced by the strains (Ebhodaghe et al 2012) and also to bioactive peptides produced during soymilk fermentation (Singh et al 2015).…”

Section: Discussionmentioning

confidence: 99%

Inulin addition improved probiotic survival in soy-based fermented beverage

Iraporda

Rubel

Managó

et al. 2022

World J Microbiol Biotechnol

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Currently, the growing demand for non-dairy functional foods leads to the constant development of new products. The objective of the present work was to obtain a soy-based fermented beverage employing the strains Lactiplantibacillus plantarum CIDCA 8327 or Lacticaseibacillus paracasei BGP1 and to analyze the effect of post-fermentation addition of inulin on the bacterial resistance. Also, the antimicrobial and antioxidant activity of the fermented soy-based beverages were analyzed. The soy-based matrix was shown to be a suitable substrate for the growth of both lactic acid bacteria, and the fermented beverages obtained presented bioactive properties such us antioxidant activity and bactericidal effect against pathogen microorganisms. The addition of inulin after the fermentation process avoid the hydrolysis and so, preserve its polymerization degree and thus the potential prebiotic effect. The soy-based fermented beverages containing inulin showed higher bacterial viability during refrigerated storage. Also, the addition of high polymerization degree inulin to the beverage obtained by fermentation with L. paracasei BGP1 increased the tolerance to simulated gastrointestinal conditions of this strain. Finally, the strain L. plantarum CIDCA 8327 exhibited the best performance in the growth rate, antimicrobial activity, and viability in the fermented soy-based beverage developed also the survival after gastrointestinal treatment. These results may result attractive considering the possibility of using, together with inulin, novel strains potentially suitable for the development of functional non-dairy products, contributing to diversify the type of agri-based food products.

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“…Osundahunsi et al (2007) also determined the quality and consumer acceptability of soy-yoghurt with different colours and fruit flavours. 10.2478/aucft-2019-0018 of african yam bean, soybean and coconut milk analogues Ebhodaghe et al (2012) determined the viability, physico-chemical characteristics and inhibitory effect of Bifidobacteria in soymilk. These studies were limited to nutritional and effects of these probiotic drinks in vitro.…”

Section: Introductionmentioning

confidence: 99%

Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Ikujenlola

Adurotoye

Adeniran

2019

Acta Universitatis Cibiniensis. Series E: Food Technology

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This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) African yam bean: soybean: coconut) had a crude protein of 2.38%, potassium of 80.13 mg/100g, phytate of 2.85 mg/100g and saponin was 0.19 mg/100g. The study concluded that the sample with equal ratio of African yam bean, soybean and coconut adjudged the most acceptable by tasters.

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Assessment of Physico-chemical Characteristics, Viability and Inhibitory Effect of Bifidobacteria in Soymilk

Cited by 6 publications

References 25 publications

Probiotic Bacillus spp. in Soy‐Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties

Probiotic Bacillus spp. in Soy‐Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties

Inulin addition improved probiotic survival in soy-based fermented beverage

Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

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