Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp.

Zahrani, Ashwag Jaman AL; Shori, Amal Bakr

doi:10.1016/j.lwt.2023.114531

Cited by 14 publications

(2 citation statements)

References 49 publications

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“…The results of this study have similarities and differences with the literature in terms of total antioxidant activity analysis [27][28][29]. In this study, especially soy and almonds are foods rich in antioxidant content, and an increase in their antioxidant capacity was observed with fermentation.…”

Section: Total Antioxidant Activity and Ph Analysissupporting

confidence: 65%

Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages

KILINÇ,

KESER,

ÖZER

2024

Preprint

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Plant-based milks have become popular in recent years for vegan and vegetarian diets as well as sustainable nutrition choices. It was aimed to determine the survival rate of probiotic bacterial culture as a result of different storage periods of almond, soy and oat milk-based fermented beverages, to determine their nutritional values and total antioxidant activities, and to evaluate their sensory properties. Almond, soy and oat milk and one type of semi-skimmed cow's milk were used as the control group. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus (NCFM®), Bifidobacterium lactis (HN019™) were used as microorganisms. The incubated samples were stored at 4 ± 1°C for 21 days. High viability levels (> 6 log cfu/ml) were maintained in all strains except for B. lactis throughout the storage period (p < 0.05). Fermented oat milk (FOM) had the highest values in terms of carbohydrates, fermented cow milk (FCM) and fermented soy milk (FSM) had the highest values in terms of protein and fat, and FCM and FOM had the highest values in terms of energy (p < 0.05). FSM and fermented almond milk (FAM) had the highest total antioxidant levels during the storage period (p > 0.05). Our data show that the ideal period for the survival of probiotic microorganisms in fermented plant based beverages is first 14 days. It is thought that plant milks are mostly preferred by vegan and vegetarian individuals, and FSM and FAM will be a good choice for these individuals, especially considering the risk of protein intake deficiency and total antioxidant activity.

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Section: Total Antioxidant Activity and Ph Analysissupporting

confidence: 65%

Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages

KILINÇ,

KESER,

ÖZER

2024

Preprint

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“…Lactobacillus are generally nonmotile gram-positive, commensal inhabitants of animal and human gastrointestinal tracts belonging to the family Lactobacillaceae. Lactobacilli can survive in both aerobic and anaerobic environments (Zahrani et al 2023). Weissella bacteria are facultatively anaerobic chemoorganotrophs 4 4 with an obligately fermentative metabolism (Xiang et al 2023).…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of the prebiotic effect of Fructooligosaccharides and Raffinose oligosaccharides on nutraceutical and sensory properties of soymilk fermented with mixed cultures of Lacticaseibacillus rhamnosus and Weissella confusa 30082b

Sasi,

Kumar,

Tomar

et al. 2023

Preprint

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High potential is attributed to the concomitant use of probiotics and prebiotics in a single food product, called "synbiotics," where the prebiotic component distinctly favours the growth and activity of probiotic microbes. This study implemented a detailed comparison between the prebiotic effect of Fructooligosaccharides (FOS) and Raffinose Oligosaccharides (RFOs) on the viable count of bacteria, hydrolysis into monosaccharides for the biosynthesis of postbiotic Short Chain Fatty Acids and sensory attributes of soymilk fermented with 1% (v/v) mixed cultures of Lacticaseibacillus rhamnosus JCM 1136 and Weissella confusa 30082b. The highest viable count of 1.21×109 CFU/ml was observed in soymilk with 3%RFOs added as a prebiotic source compared with MRS broth with 3% RFOs (3.21×108) and 3%FOS (6.2 ×107 CFU/ml) when replaced against glucose in MRS broth. Raffinose and stachyose were extensively metabolised (4.75 and 1.28-fold decrease, respectively) in 3%RFOs supplemented with soymilk, and there was an increase in glucose, galactose, fructose (2.36,1.55, 2.76-fold respectively) in soymilk supplemented with 3% FOS. Synbiotic soymilk with 3%RFOs showed a 99-fold increase in methyl propionate, while the one supplemented with 3%FOS showed an increase in methyl butyrate. The highest acceptability was for soymilk fermented with 2%RFOs + 2%FOS + 2% Table sugar + 1% vanillin (7.87 ± 0.52) with high Mouth feel, product consistency, taste, and flavour. This study shows that simultaneous administration of soy with probiotic bacteria and prebiotic oligosaccharides like FOS and RFOs enhance the synergistic interaction between them, which up-graded the nutritional and sensory quality of synbiotic soymilk.

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Effect of Pholiota nameko polysaccharides on lacticplantibacilli viability, physicochemical properties, sensory properties and free radicals scavenging activities of fermented soymilk

Guo

Zhu

et al. 2023

Food Measure

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Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp.

Cited by 14 publications

References 49 publications

Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages

Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages

Comparative analysis of the prebiotic effect of Fructooligosaccharides and Raffinose oligosaccharides on nutraceutical and sensory properties of soymilk fermented with mixed cultures of Lacticaseibacillus rhamnosus and Weissella confusa 30082b

Effect of Pholiota nameko polysaccharides on lacticplantibacilli viability, physicochemical properties, sensory properties and free radicals scavenging activities of fermented soymilk

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