Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus

Abstract

SUMMARYDifferent soybean products are considered as traditional functional food among the Mongolian population in Northeast India. In the present study, the effect of different flavours (mango, orange, vanilla and white rose), inoculation rates of Lactobacillus rhamnosus K4E (KX950834) and Lactobacillus helveticus K14 (KU644578), and mass fractions of skimmed milk and sugar on the acceptability of soy yoghurts was studied. Physicochemical (pH, titratable acidity) and microbial analyses (total bacterial, total coliform, yeast and mould count) were conducted, and organoleptic (aroma, taste, colour, mouthfeel, texture and overall acceptability) and biofunctional properties (angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant and antimicrobial activities and biotransformation of isoflavones) were evaluated during storage up to 10 days under refrigeration conditions (6–8 °C). Panellists preferred white rose soy yoghurt more than other flavours. The pH was from 5.65 to 4.20, the titratable acidity (expressed as mass fraction of lactic acid) was from 0.33 to 0.51% and total Lactobacillus count ranged from 6.81 to 8.69 log CFU/mL during storage. The ACE inhibitory activity increased from 21.17% on day 0 to 81.03% on day 5, followed by a decrease of the activity after 10 days (38.85%). The antioxidant activity was the highest on day 5 (87%). White rose soy yoghurt had the highest antimicrobial activity against Listeria monocytogenes, followed by Bacillus subtilis, Staphylococcus aureus, Salmonella typhi and Escherichia coli. RP-HPLC analysis showed that after 18 h, the production of soy isoflavone aglycones genistein and daidzein in yoghurt was 87.3 and 58.4%, respectively.

Significance of storage study on ACE inhibitory, antioxidative, antimicrobial activities, and biotransformation of isoflavones of functional fermented soy‐based beverage

“…(2019), who reported that antioxidant activity decreased with the storage period and similarly, we also observed the same kind of result in our study. A wide range of antioxidant capacity was observable at different storage periods, namely, from 57.42% to 85.02% on Day 0, from 57.57% to 86.02% on Day 2, from 59.28% to 87.00% on Day 5, from 52.28% to 82.06% on Day 8, and from 41.14% to 78.12% on Day 10 (Mishra et al., 2019). Yadav et al.…”

“…The ACE inhibitory activity of the white rose flavored functional soy yogurt showed an increment from 21.17% at Day 0 to 81.03% at Day 5, followed by a decrease from Day 8 (41.8%) to Day 10 (38.85%). Significant variation ( p < .05) in ACE inhibitory activity was observed during different storage periods (Mishra et al., 2019) and these result supported our data after 10th day of storage. Bhatnagar et al.…”

“…It has 3%–4% protein, 1.5%–2.0% fat, 8%–10% carbohydrates, 88%–90% moisture, and 0.5%–0.7% ash. Fermentation of soybean products with lactic acid bacteria has been studied extensively, to develop more digestible and palatable soy foods such as white rose soy yogurt (Mishra et al., 2019), plain soy yogurt (Hati, 2012), and fermented soy yogurt (Sufu) (Chen et al., 2012). Several studies have shown that soy products, particularly soy yogurt, may be good vehicles for probiotic or lactic acid bacteria (Vij et al., 2011).…”

Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli

“…Moreover, Ma, Cheng, Yin, Wang, and Li (2013) reported more than 60% increment in ACE inhibitory activity followed by fermentation. A recent study also reported around 80% ACE inhibitory activity of lactobacilli fermented soy milk after 5 days of storage under refrigeration conditions (Mishra, Hati, Das, & Prajapati, 2019). Bhatnagar et al (2018) also found ACE inhibitory activity (41.66%) in fermented soy milk hydrolysate of Lactobacillus paracasei CD4 strain.…”

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

“…Similar TA values were reported by Mishra et.al. in 2019 [ 67 ] in fermented soy blends and by Kpodo et al in fermented soy-peanut blends [ 68 ]. In coconut samples (Graph C, Figure 1 ), LGG ® only had an effect in day 14 and 21, where the samples showed significantly higher lactic acid content.…”