Fermentation Profiles and Utilization of Sugars of Bifidobacteria in Soymilk.

Matsuyama, Jun; Hayashi, Hideki; Yamagishi, Tsutomu; Hayashi, Kazuhiko; Hirano, Yusuke; Kuwata, Kiyomi; Kiyosawa, Isao; Nagasawa, Taro

doi:10.3136/nskkk1962.39.887

Cited by 19 publications

(7 citation statements)

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“…Some LAB have been reported to show poor acid production, especially in soymilk (Angeles and Marth 1971). Matsuyama and others (1992) indicated that a lower pH and higher acidity could be obtained from mixed cultures of LAB and bifidobacteria than with single cultures. In addition, Wang and others (2003) reported that a lower pH of 5.59 to 6.07 was obtained in soymilk fermented with a mixed culture of L. acidophilus and bifidobacteria for 32 h than with a single strain of L. acidophilus (pH = 6.4).…”

Section: Resultsmentioning

confidence: 98%

Conversion of Isoflavone Glucosides to Aglycones in Soymilk by Fermentation with Lactic Acid Bacteria

Chun¹,

Kim²,

Lee³

et al. 2007

Journal of Food Science

131

103

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Four lactic acid bacteria (LAB), Lactobacillus paraplantarum KM, Enterococcus durans KH, Streptococcus salivarius HM and Weissella confusa JY, were isolated from humans and tested for their capabilities of converting isoflavone glucosides to aglycones in soymilk. Changes in growth, pH, and titratable acidity (TA) were investigated during fermentation at 37 degrees C for 12 h. After 6 to 9 h of fermentation, each population of 4 LAB reached 10(8) to 10(9) CFU/mL. The initial pH of 6.3 +/- 0.1 decreased while the TA of 0.13%+/- 0.01% increased as fermentation proceeded, resulting in the final range between 4.1 +/- 0.2 and 4.6 +/- 0.1 for pH and between 0.51%+/- 0.02% and 0.67%+/- 0.06% for TA after the 12 h of fermentation. The glucoside concentrations were significantly decreased in soymilks fermented with either L. paraplantarum KM, S. salivarius HM, or W. confusa JY with fermentation time (P< 0.05). L. paraplantarum KM was the best in percent conversion of glucosides to corresponding aglycones, resulting in 100%, 90%, and 61% hydrolysis of genistin, daidzin, and glycitin, respectively, in 6 h. Consequently, the aglycone concentrations in soymilk fermented with L. paraplantarum KM were 6 and 7-fold higher than the initial levels of daidzein and genistein, respectively, after 6 h of fermentation. Changes in the daidzin and genistin levels were not significant in soymilk fermented with E. durans KH. The rates of hydrolysis of glucosides varied depending on the species of LAB. Especially, L. paraplantarum KM seems to be a promising starter for bioactive-fermented soymilk based on its growth, acid production, and isoflavone conversion within a short time.

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Section: Resultsmentioning

confidence: 98%

Conversion of Isoflavone Glucosides to Aglycones in Soymilk by Fermentation with Lactic Acid Bacteria

Chun¹,

Kim²,

Lee³

et al. 2007

Journal of Food Science

131

103

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“…Reduced growth between 24 and 48 h of incubation indicates a diminishing nutritive supply. Matsuyama et al. (1992) reported that a lower pH and higher acidity could be observed with mixed cultures than with single LAB and Bifidobacteria .…”

Section: Discussionmentioning

confidence: 99%

Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast

Rekha

Vijayalakshmi

2010

Journal of Applied Microbiology

134

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Aim: To study the role of β‐glucosidase producing probiotic bacteria and yeast in the biotransformation of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk. Methods and Results: Five isolates of probiotic lactic acid bacteria (LAB), Lactobacillus acidophilus B4496, Lactobacillus bulgaricus CFR2028, Lactobacillus casei B1922, Lactobacillus plantarum B4495 and Lactobacillus fermentum B4655 with yeast Saccharomyces boulardii were used to ferment soymilk to obtain the bioactive isoflavones, genistein and daidzein. High‐performance liquid chromatography was used to analyse the concentration of isoflavones. Bioactive aglycones genistein and daidzein after 24 and 48 h of fermentation ranged from 97·49 to 98·49% and 62·71 to 92·31% respectively with different combinations of LAB with yeast. Increase in bioavailability of minerals and vitamin B complex were also observed in fermented soymilk. Conclusions: LAB in combination with yeast S. boulardii has great potential for the enrichment of bioactive isoflavones, enhancing the viability of LAB strains, decreasing the antinutrient phytic acid and increasing the mineral bioavailability in soymilk fermentation. Significance and Impact of the Study: Fermentation of soymilk with probiotic organisms improves the bioavailability of isoflavones, assists in digestion of protein, provides more soluble calcium, enhances intestinal health and supports immune system. Increased isoflavone aglycone content in fermented soymilk improves the biological functionality of soymilk.

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“…Matsuyama et al . () also found that a lower pH could be obtained with mixed cultures of lactic acid bacteria than with pure culture in fermented soya milk beverages.…”

Section: Resultsmentioning

confidence: 86%

Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture

Abdolmaleki

Assadi

Akbarirad

2015

Int J of Dairy Tech

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Kefir starter culture was used for the production of beverages, and some chemical and microbiological parameter changes were determined during 24 h of fermentation and then after 2, 7, 14, 21 and 28 days of storage at 4°C. Three different substrates (milk, whey and soya milk) were used as fermentation media for the kefir starter culture. After the fermentation, the carbohydrate content and pH decreased, but the dry matter and fat content of the beverages were not significantly different from their substrates. During storage, lactic acid bacteria in the beverages decreased, while yeasts increased and carbohydrate, ethanol and pH changed significantly in the three beverages.

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Fermentation Profiles and Utilization of Sugars of Bifidobacteria in Soymilk.

Cited by 19 publications

References 0 publications

Conversion of Isoflavone Glucosides to Aglycones in Soymilk by Fermentation with Lactic Acid Bacteria

Conversion of Isoflavone Glucosides to Aglycones in Soymilk by Fermentation with Lactic Acid Bacteria

Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast

Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture

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