Performances of new isolates of Bifidobacterium on fermentation of soymilk

Abstract

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.

Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains

“…In all cases the cell numbers at 24 h of fermentation were higher than 10 8 cfu/mL, and cell yields varied from 1.15 9 10 10 cfu/L h to 1.78 9 10 10 cfu/L h (Table 1). These values were significantly higher than ones (2.7 9 10 9 cfu/L.h and 1.0 9 10 10 cfu/L.h for B. lactis Bb-12 and B. longum Bb-46, respectively) reported by Havas et al [15] when they propagated these bacteria on soymilk. Our results are in agree with data published by Fonteles et al [11] in the case of fermentation of the cantaloupe juice with Lactobacillus casei NRRL B-442.…”

Influence of human milk oligosaccharides on adherence of bifidobacteria and clostridia to cell lines

“…It is well known that bifidobacteria are also able to utilize different carbon source such are raffinose-series oligosaccharides present in soya beans and other legumes oligosaccharides [17]. Altamimi et al [18] first investigated the antiadhesive effect of oligosaccharides on mixed bacteria imitating the gut microbiota in vitro.…”

Effects of Lactic Acid Bacteria‐Fermented Soymilk on Isoflavone Metabolites and Short‐Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota

“…It has been suggested that only 30% to 60% of individuals have been reported to harbor the necessary microbiota for equol production, while around 80% to 90% for O-DMA production (Nakatsu et al, 2014). To improve the bioavailability and bioactivity of soy isofalvones in soymilk, a number of studies have been performed on the fermentation of soymilk with probiotics such as some lactic acid bacteria (LAB; Zhang et al, 2014) and Bifidobacterium (Havas, Kun, Perger-Mészáros, Rezessy-Szabó, & Nguyen, 2015). These microorganisms, including Lactobacillus acidophilus, L. casei, L. plantarum, L. fermentum, Bifidobacterium animalis subsp.…”

“…To improve the bioavailability and bioactivity of soy isofalvones in soymilk, a number of studies have been performed on the fermentation of soymilk with probiotics such as some lactic acid bacteria (LAB; Zhang et al., ) and Bifidobacterium (Havas, Kun, Perger‐Mészáros, Rezessy‐Szabó, & Nguyen, ). These microorganisms, including Lactobacillus acidophilus , L. casei , L. plantarum , L. fermentum , Bifidobacterium animalis subsp.…”