Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk

Zhang, Xueliang; Zhang, Changliang; Xiao, Luyao; Wang, Suying; Wang, Xiaochan; Ma, Kai; Ji, Feng; Azarpazhooh, Elham; Ajami, Marjan; Rui, Xin; Li, Wei

doi:10.1016/j.fbio.2023.103026

Cited by 5 publications

(2 citation statements)

References 46 publications

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“…As reported by several studies, Lp. plantarum is one of the most widely used LAB species as a starter for the fermentation of plant-based products [31][32][33], including soybean products [34,35]. Indeed, Lp.…”

Section: Discussionmentioning

confidence: 99%

Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production

Letizia,

Fusco,

Fratianni

et al. 2024

Processes

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Several studies have shown that lactic acid bacteria (LAB) fermentation plays an important role in the development and application of soy-based products and could increase their nutritional values and content of bioactive substances. Lactiplantibacillus plantarum LP95 has shown in previous studies to be a promising candidate as a probiotic and microbial culture in fermented soymilk production. In this study, the suitability of Lp. plantarum LP95 as a functional starter culture in tofu production was verified, with a focus on evaluating the isoflavone and amino acid content in the final product after 21 days of storage at 4 °C. Lp. plantarum LP95 was found able to ferment monosaccharides and disaccharides naturally present in soymilk (D-glucose, D-fructose, D-galactose and D-sucrose) after 24 h while leaving the content of galacto-oligosaccharides (stachyose and raffinose) unaffected. The rich amino acid profile of tofu has undergone some quantitative but not qualitative variations compared to the soy milk used, highlighting the high nutritional value of the product obtained. The enzymatic activity of Lp. plantarum LP95 allowed the release of isoflavone aglycones (daidzein, glycitein and genistein) that were not further metabolized during the fermentation phase of soymilk and during storage at 4 °C. In addition, Lp. plantarum LP95 showed a good viability after 21 days of tofu storage at 4 °C. The results obtained highlighted the suitability of this LAB strain to be used as a microbial culture capable of playing a pro-technological role in the production of fermented tofu, which has good nutritional and functional properties.

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Section: Discussionmentioning

confidence: 99%

Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production

Letizia,

Fusco,

Fratianni

et al. 2024

Processes

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“…Fermentation processes in soybean beverages have shown improvements in sensory qualities such as the metabolism of indigestible oligosaccharides responsible for flatulence ( raffinose and stachyose) (Li et al, 2014; Y. Y. X. and the degradation of compounds accountable for bean flavor (n-hexanal and pentanal) by fermenting and probiotic microorganisms of the Bifidobacterium genus (Desai et al, 2002;Zhang et al, 2023). In addition, the metabolism and degradation of these oligosaccharides by probiotics of the Lactobacillus genus can help metabolize and degrade these oligosaccharides in fermented legume beverages like those made of fermented lentil beverages (Verni et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and microbiological quality of a fermented soybean beverage: effect of modified cassava starches

RODRÍGUEZ-RUIZ,

RODRIGUEZ-SANDOVAL,

HERNANDEZ

et al. 2024

Food Sci. Technol (Campinas)

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Intensive heat treatments of fermented soybean beverages affect their quality, which can be prevented by using modified cassava starches. This study aimed to evaluate the influence of modified cassava starch on the quality properties of a fermented soybean beverage (pH, acidity, soluble solids, syneresis, and microbiological quality) by a sensory acceptance test. The soybean beverage fermentation was carried out using a commercial culture of starter microorganisms and probiotics. Three modified cassava starches were added to the samples: octenyl succinic anhydride (OSA), acetylated distarch adipate (ADA), cross-linked-substituted starch (mixed), and a native starch at 1% concentration. They were stored for 3 weeks at 4ºC. The analyses showed a decrease in pH and an increase in acidity due to post-fermentation processes. The syneresis showed significant differences concerning the sample with native starch, but not among the other treatments with modified starches. The microbiological quality was below the regulatory acceptance limit, and the CFU/mL of probiotics was higher than 106. The treatment with OSA and mixed starch had the highest general acceptance in the sensory test.

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Effects of soybean endogenous enzyme hydrolysis on the quality of soymilk after blanching

Yan,

Tong,

Zhang

et al. 2024

Food Bioscience

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Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk

Cited by 5 publications

References 46 publications

Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production

Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production

Physicochemical and microbiological quality of a fermented soybean beverage: effect of modified cassava starches

Effects of soybean endogenous enzyme hydrolysis on the quality of soymilk after blanching

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