Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria

Abstract

Soymilk was fermented with five isolates of probiotic lactic acid bacteria and in combination with probiotic yeast Saccharomyces boulardii. Nutritional profile like fat, protein, ash, pH, acidity, polyphenol, and protein hydrolysis were analyzed. Polyphenol content decreased from 265.88 to 119 microg/ml with different cultures. Protein hydrolysis ranged from 2.46 to 2.83 mmol l(-1) with different cultures. The antioxidant activity was assessed using different methods like 1, 1-diphenyl-2-picrylhydrazyl free radical-scavenging assay, inhibition of ascorbate autoxidation, and measurement of reducing activity. The activities varied with the starters used but, nevertheless, were significantly higher than those found in unfermented soymilk. Bioconversion of the isoflavone glucosides (daidzin + genistin) into their corresponding bioactive aglycones (daidzein + genistein) was observed during soymilk fermentation. Total glucosides in soyamilk were 26.35 mg/100 ml. In contrast, aglycones genistein and daidzein were quantitatively lesser accounting 2.91 mg/100 ml (genistein 1.17 mg/100 ml and daidzein 1.19 mg/100 ml). Soymilk fermented with probiotic cultures resulted in the reduction of glycosides ranging from 0.40 mg to 1.36 mg/100 ml and increase in aglycones ranging from 6.32 mg to 13.66 mg/100 ml.

In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd

“…The pH and TA of the 4 h fermented soymilk of E. faecium NCIM 5423 was increased, when compared to the other samples. However, the pH and TA was decreased when compared to the 24 h fermented soymilk by probiotic LAB, as reported by Rekha and Vijayalakshmi (2008). Total sugars and reducing sugars was lower in E. faecium NCIM 5423 fermented samples as compared to that of Lb.…”

“…The outer seed coat was removed and blended in a grinder using distilled water to get a thick paste. The soymilk was extracted and sterilized as described by Rekha and Vijayalakshmi (2008).…”

“…The texture and viscosity were determined as described by Early (1998). Based upon the results obtained for the above properties, further characterization of the fermented sample was performed to determine moisture, fat and ash content as described by Rekha and Vijayalakshmi (2008). All the experiments were performed in triplicates and the mean values are represented.…”

Production of Probiotic Cultures and Their Incorporation into Foods

“…Bioconversion of the isoflavone glucosides (daidzin, genistin) into their corresponding bioactive aglycones (daidzein, genistein) has been reported during soymilk fermentation (Chun et al, 2007;Rekha and Vijayalakshmi, 2008).…”

Fermented soymilk increases voluntary wheel running activity and sexual behavior in male rats

“…Epidemiological studies and clinical trials also indicate that soymilk itself reduces the incidence of prostate cancer (Jacobsen et al 1998) and has hypotensive actions (Rivas et al 2002). Recent attempts have been made to develop fermented soymilk (FSM) (Cheng et al 2005;Rekha and Vijayalakshmi 2008;Wagar et al 2009) to provide an alternative to yoghurt, which is cow milk based. Yoghurt is fermented by Lactobacillus delbrueckii ssp.…”