Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks

Wang, Yi-Chieh; Yu, Roch-Chui; Chou, Chien-Ming

doi:10.1006/fmic.2002.0506

Cited by 125 publications

(85 citation statements)

References 15 publications

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“…The growth of bifidobacteria in soymilk and their survival in the fermented soymilk have been recognised as basic functional requirements (Chou & Hou 2000 correlation with the results of the previous studies which also investigated the growth of bifidobacteria in soymilk (Chou & Hou 2000a,b;Wang et al 2002Wang et al , 2003Wang et al , 2004Božanić et al 2008b). Overall, the results showed that the addition of both types of honey had stimulatory effects on the growth of B. longum Bb-46 and B. lactis Bb-12 in soymilk.…”

Section: Resultsmentioning

confidence: 69%

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Slačanac¹,

Lučan²,

Hardi³

et al. 2012

Czech J. Food Sci.

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Slačanac V., Lučan M., Hardi J., Krstanović V., Koceva-Komlenić D. (2012): Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017. Czech J. Food Sci., 30: 321-329.The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of honey-sweetened fermented soymilk against Listeria monocytogenes strain was examined. Two monofloral honey types were added to soymilk before the fermentation: dark-coloured chestnut honey and light-coloured acacia honey. On the basis of our previous studies on cow and goat milks, the basic hypothesis of this study was that the addition of honey could influence the growth of Bifidobacterium lactis and Bifidobacterium longum during the fermentation of soymilk. The addition of honey also influenced the decrease of raffinose and stachyose contents during fermentation. Furthermore, a higher inhibitory potential was assumed against Listeria monocytogenes caused by the honey addition. The obtained results show that both types of honey influenced the fermentative activity and numbers of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 viable cells in soymilk. Chestnut honey strongly influenced the acidity increase during the soymilk fermentation. A disc assay showed that the development of the inhibition zones of the growth depended on the type and concentration of honey, as well as on the type of milk. The chestnut honey had generally a higher inhibitory effect than acacia honey.

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Section: Resultsmentioning

confidence: 69%

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Slačanac¹,

Lučan²,

Hardi³

et al. 2012

Czech J. Food Sci.

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“…The latter concept should be more attractive from all scientifi c, technical and nutritional points of view, because in one processing step there is possibility to remove off-fl avour effects causing by n-hexanal and pentanal (mainly occurring in beans and formed from unsaturated fatty acids) [9]; and production of probiotic products with high nutritional values. In the last few decades, intensive research dealing with fermentation of soymilk using mainly Lactobacillus and Bifi dobacterium strains was carried out worldwide [10][11][12][13][14]. Hydrolysis of isofl avones as well as production of fl avourful lactic acid during fermentation of soymilk was reported by Bordignon et al in 2004 [15].…”

Section: Introductionmentioning

confidence: 99%

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Havas

Kun

Perger-Mészáros³

et al. 2015

Acta Microbiologica et Immunologica Hungarica

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Growth and metabolic activity of several new, human origin isolates of Bifidobacterium strains were investigated. All tested bifi dobacteria strains were grown well on the native soymilk medium without any additional nutrients. The fermentation processes cultured with initial cell concentrations in 10 5 -10 7 cfu/ml resulted in 10 8 cfu/ml after 8-12 h of incubation in soymilk, and were kept viable up to the end of fermentation (48 h). Volumetric productivities of B. bifi dum B3.2, B. bifi dum B7.1 and B. breve B9.14 were 1.6×1010 cfu/L.h, 4.5×10 10 cfu/L.h and 7.6×10 9 cfu/L.h, respectively, whereas these values of B. lactis Bb-12 and B. longum Bb-46 probiotic strains were 2.7×10 9 cfu/L.h and 1.0×10 10 cfu/L.h. The α-galactosidase activities were also detected in the intracellular fraction of the disrupted cells. Productions of lactic and acetic acids were in the range of 23-60 mmol/L and 2.4-5.6 mmol/L, respectively. Molar ratios of acetate to lactate in all tested strains varied from 0.05-0.1 that are very promising for further technological development of probiotic fermented soy-based food products.

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“…Differences in viscosities were due to the fact that formulations without cow milk did not gel. These yoghurts did not gel because they lacked lactose (enough fermenting sugars) required by the lactic acid bacteria to effect fermentation [21].…”

Section: Apparent Viscosity Of Spcy Formulationsmentioning

confidence: 99%

Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt

Kpodo

Afoakwa

Amoa

et al. 2014

JNHFE

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Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks

Cited by 125 publications

References 15 publications

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt

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