Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 108 CFU mL-1 in the fermented soymilk during 28 days of storage at 5 °C while L. acidophilus La-5 was decreased by 1 log CFU mL-1. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.

Production of α-galactosidase from Aspergillus foetidus MTCC 6322 by solid state fermentation and its application in soymilk hydrolysis.

The production of α-galactosidase from the wild fungal strain Aspergillus foetidus MTCC 6322 using solid state fermentation (SSF), its characterization, and its efficacy in the hydrolysis of soymilk using response surface methodology were studied. The optimum conditions for production of α-galactosidase by SSF were: wheat bran (10 g), moisture content (64%), inoculum volume (1.0 mL; 6 × 107 spores/mL) with a yield of 4.1 × 103 units per gram dry substrate (U/gds) at 96 h. The enzyme showed optimum activity at pH 6.0, temperature 40°C, pH stability between 5.0-8.0, and temperature stability between 30-40°C. The enzyme was stable in the presence of trypsin, lipase, and collagenase and it showed susceptibility of the substrates such as raffinose, melibiose, guar gum and soymilk to hydrolysis in varying degrees. The optimized conditions for soymilk hydrolysis were: soymilk (10 mL) from defatted soybean meal (1.5%), α-galactosidase (0.15 UmL-1) at 30°C, pH 6.0 and duration of 1 h.

Microbiological Evaluation of Soy Fortified Shrikhand by Using Response Surface Methodology.

Soy fortified shrikhand samples were prepared with various levels of soymilk, cane sugar and yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio of 1:1) examined for selective enumeration of health beneficial microorganisms. The present investigation was carried out to optimize the process for manufacturing of soy fortified shrikhand by its response with employing the 3-factor Central Composite Rotatable Design (CCRD). The formulated soy fortified shrikhand with 45.0% soymilk, 30.0% cane sugar and 3.0% yoghurt culture was found highly suitable (P<0.05) for obtaining the maximum viable count of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus whereas the desirability index was 0.985.

Production of á-Galactosidase by Aspergillus oryzae through solid-state fermentation and its application in soymilk Galactooligosaccharide hydrolysis

á-Galactosidase was produced by Aspergillus oryzae on red gram plant waste-wheat bran based media in solid-state fermentation (SSF). Optimum temperature for á-galactosidase production was 35 0C and upto 4 cm of bed height of substrate had no inhibitory effect on enzyme production. Hydrolysis of galactooligosaccharides in soymilk was carried out by á-galactosidase. Optimum temperature and pH for the hydrolysis of raffinose and stachyose of soymilk were 55(0)C and 5.2-6.2, respectively. The enzymatic treatment for 3 h completely removed the raffinose oligosaccharides in soymilk. Crude extract also showed considerable amount of invertase activity.

Hydrolysis of bioactive isoflavone in soymilk fermented with -glucosidase producing lactic acid bacteria from local fermented foods of Indonesian

This study investigated the possible application of -glucosidase producing lactic acid bacteria isolated from local fermented foods as a functional starter culture to obtain the bioactive isoflavones, genistein and daidzein, in fermented soymilk. Seven strains of bacteria, Lactobacillus plantarum pentosus SMN 001, Lactobacillus casei subsp rhamnosus FNCC 098, Lactobacillus casei subsp rhamnosus FNCC 099, Lactobacillus casei subsp rhamnosus FNCC 113, Lactobacillus delbrueckii subsp. delbrueckii FNCC 045, Lactobacillus plantarum SMN 025 and Lactobacillus plantarum pentosus FNCC 235 exhibited variable -glucosidase activity. L. plantarum SMN 025 and L. casei subsp rhamnosus FNCC 098 exhibited the highest -glucosidase activity of 0.653 and 0.643 U/mL respectively. Acid development, viable populations, -glucosidase activity and quantification of isoflavone using HPLC were performed at 0, 6, 12, 18, 24 and 30 h of incubation at 41 °C. Seven -glucosidase-producing strains are able to increase aglycones in fermented soymilk, however, each of the strain produces significantly different bioconversion (p<0.05) of the glucoside isoflavones into their bioactive aglycones. During this fermentation period, with L. plantarum SMN 025, and L. casei subsp rhamnosus FNCC 098, the high level reduced from 150.62 μg/mL (at 24 h) to 142.58 μg/mL and from 150.62 μg/mL (at 24 h) to 144.71 μg/mL, respectively. The indicate that two -glucosidase producing lactic acid bacteria have great potential for enrichment of bioactive isoflavones in soymilk fermentation.

Changes of raffinose and stachyose in soy milk fermentation by lactic acid bacteria from local fermented foods of Indonesian

The objective of this study was to evaluate the fermentative characteristics of lactic acid bacteria isolated from local fermented foods and consume raffinose and stachyose during fermentation soymilk. Lactobacillus plantarum pentosus SMN, 01, Lactobacillus casei subsp rhamnosus FNCC, 098, Lactobacillus casei subsp rhamnosus FNCC, 099, Streptococcus thermofilus, 001, Lactobacillus delbrueckii subsp. bulgaricus FNCC, 0045, Lactobacillus plantarum SMN, 25, and Lactobacillus plantarum pentosus FNCC, 235 exhibited variable -galactosidase activity with Lactobacillus plantarum SMN, 25, showing the highest activity in MRS supplemented media. However, all organisms reached the desired therapeutic level (108 cfu/mL) likely due to their ability to metabolize oligosaccharides during fermentation in soymilk at 41 °C. The oligosaccharide metabolism depended on -galactosidase activity. Lactobacillus plantarum SMN, 25, L. plantarum pentosus SMN, 01 and Lactobacillus plantarum pentosus FNCC, 235 reduced raffinose and stachyose by 81.5, 73.0, 67.0 %, and 78.0, 72.5, 66.0 % respectively in soymilk.

The Effect of Isoflavone Supplementation by Soymilk on Bone Mineral Density in Underweight College Women

The purpose of this study was to investigate the effect of isoflavone supplementation using soymilk on bone mineral density in underweight college women aged 19-22 years with lower than average bone mass. The bone mineral density (BMD) of the lumbar spine and femoral neck of a number of underweight (BMI<20) college women was measured. From this group, 33 subjects whose T-score value was below -1 were selected. Anthropometric measurements, dietary recall and BMD were measured before the study began and at the end of the 10th week. The 33 subjects were given 400 ml of soymilk containing 60 mg of isoflavones daily for 10 weeks. After 12 weeks at the end of 10 weeks treatment, the BMD of the subjects was reassessed. The average age of the subjects was 21.1 yrs. At the baseline, average height, weight, and BMI of the subjects were 161 cm, 49.1 kg, 18.8 kg/m2, respectively. Mean daily intake of energy and protein was 1637.2 kcal and 61.2 g, respectively. Mean dietary isoflavone intake was 17.4 mg. Despite the 400 ml soymilk supplementation, there was no significant change in nutrient intake after the 10-week treatment. However, there were significant increases in lumbar spine and femoral neck BMD. After the study, the BMD of the subjects' spine and femoral neck was lower than that before the study. In conclusion, soymilk intake was associated with a significant increase in the BMD of the lumbar spine and femoral neck in underweight college women with lower than average bone mass.

FERMENTATION CONDITIONS OF SOYMILK-CLOTTING ENZYME PRODUCTION BY BACILLUS SP.AND STUDIES ON THE PROPERTIES OF THE ENZYM E / 微生物学通报

The optimum condition of shaking-flask p roducing enzyme were the tempe rature 26℃,initial pH 6 4,fermentation period 19 hours,medium volume 15mL m e dium/300mL Flask.soymilk-clotting enzyme was obtained from ammonium sulfate p r ecipitation.The optimum temperature and pH for the soymilk-clotting activity wa s 70℃and 5 8.The enzyme was easy to lose activity in acid or alkaline circumst a nce.About 60% of the original activity remained after 1 hour at 60℃.Ca 2+ ,Fe 2+ , Mg 2+ ,Na +increased the clotting activity,whereas Zn 2+ ,Al 3+ ca use inhibition.

CHANGES OF SDS-PAGE PATTERNS OF SOYMILK PROTEIN AND TRYPSIN INHIBITOR ACTIVITY INDUCED BY HEATING / 营养学报

Objective: To evaluate the heating effects on SDS PAGE patterns of soymilk protein, trypsin inhibitor activity and sulfhydryl bond content in soymilkMethods: Soymilk samples were heated at 95 ℃,120 ℃ and 140 ℃.SDS PAGE was adopted to detect the pattern changes of soymilk proteins after heating and ? mercaptoethanol pretreatment. Trypsin activities were analyzed to detect the changes of trypsin inhibitor activities. Ellman method was used to detect sulfhydryl bond.Results: The protein bands of 7,8,11,12,13,14,15,16 disappeared and one new band(band 17)with Mr of 104 620 appeared in the SDS PAGE pattern of soymilk proteins after heated at 95 ℃,120 ℃ and 140 ℃. The sulfhydryl bond content decreased after heating and this change contributed to the pattern change of soymilk protein by ? mercaptoethanol pretreatment and by determining the sulfhydryl bond content. The holding time to inactivate 90% of soy bean inhibitor activity at 95 ℃ ,120 ℃ and 140 ℃ were 35 min, 7 min and 60 s respectively.Conclusion: Heating treatment may change the sulfhydryl bond and SDS PAGE pattern of soymilk proteins. The TDT curve indicates that the holding time required to inactivate 90% of soybean trypsin inhibitor could be reduced ten folds by raising 30 ℃ within the temperature range of 95 140 ℃.