A review on the functional properties of fermented soymilk

Kesika, Periyanaina; Sivamaruthi, Bhagavathi Sundaram; Chaiyasut, Chaiyavat

doi:10.1590/fst.10721

Cited by 11 publications

(9 citation statements)

References 47 publications

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“…Moreover, soy milk is naturally rich in essential nutrients, such as high-quality proteins, fibers, and isoflavones, which can serve as substrates for the growth and activity of probiotic bacteria within the intestinal environment [27,28]. Recent studies have demonstrated that soy milk can support the development and viability of several probiotic species, mainly belonging to the Lactobacillus and Bifidobacterium genera [27,29,30], thus allowing for the production of fermented products enriched with beneficial microorganisms able to enhance consumers' digestive and immune health. The influence of soy milk as a cultivation medium for probiotic bacteria has been explored in the literature [27,29,30].…”

Section: Production Of Organic Acids By Probiotics Grown In Soy-based...mentioning

confidence: 99%

“…Recent studies have demonstrated that soy milk can support the development and viability of several probiotic species, mainly belonging to the Lactobacillus and Bifidobacterium genera [27,29,30], thus allowing for the production of fermented products enriched with beneficial microorganisms able to enhance consumers' digestive and immune health. The influence of soy milk as a cultivation medium for probiotic bacteria has been explored in the literature [27,29,30]. The findings reveal that soy milk not only enhanced the growth of the tested probiotic bacteria but also promoted the production of beneficial metabolites, such as organic acids.…”

Section: Production Of Organic Acids By Probiotics Grown In Soy-based...mentioning

confidence: 99%

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Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture

Pereira,

Piazentin,

da Silva

et al. 2023

Fermentation

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The number of people with dietary restrictions on dairy products has increased significantly due to lactose intolerance/allergy or adoption of vegan diets. Organic acid-producing probiotics have been used in fermented beverages, such as those based on soy, with good results. Such molecules have in fact been described for their role in sensory analyses and benefits to human health. Therefore, this study suggested the evaluation of an alternative soy extract-based beverage that could act as a functional food. For this purpose, products and biomass concentrations were monitored throughout soy extract fermentation through acidification kinetics and cell count. The effect of inulin on the growth of the probiotic strains Bifidobacterium longum and Lactobacillus acidophilus in co-culture with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was evaluated (technical replicates). It was observed that the addition of inulin reduced the time of fermentation by L. acidophilus, while no statistically significant effect was observed in the post-acidification period. In B. longum fermentation, the process did not change in the presence of inulin, but there was a significant increase in viability and survival in the post-acidification period. Therefore, it can be concluded that the strains studied can be used in the formulation of soy-based drinks and that inulin positively influenced the viability of both probiotics in fermented drinks tested.

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Section: Production Of Organic Acids By Probiotics Grown In Soy-based...mentioning

confidence: 99%

Section: Production Of Organic Acids By Probiotics Grown In Soy-based...mentioning

confidence: 99%

Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture

Pereira,

Piazentin,

da Silva

et al. 2023

Fermentation

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show abstract

Section: Introductionmentioning

confidence: 99%

“…Soy products have been used for ages, and their consumption is correlated with additional health benefits (Kesika et al, 2022). The fermentation of water-soluble soy extract (WSSE) by lactic acid bacteria has been utilized to obtain fermented beverages as an alternative to improve the nutritional and sensory properties of soybean (Kesika et al, 2022). The use of WSSE as a partial substitute for milk in the manufacturing of dairy products has been evaluated as an alternative to innovate and improve some quality aspects of the products (Park et al, 2005;Tsai et al, 2009;Šertović et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk

et al. 2023

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A yogurt-like fermented dairy beverage was elaborated from a mixture containing 70% (v/v) caprine milk and 30% (v/v) watersoluble soy extract (WSSE), supplemented with inulin (4 g•100 mL -1 ). Physicochemical, sensorial, and microbiological analyses were carried out to characterize the product and evaluate its stability during 28 days of refrigerated storage (5 °C). To compare the results, a yogurt made from whole caprine milk, without inulin supplementation, was elaborated as a control. The use of WSSE and inulin showed favorable to the physicochemical and physical properties of the product, increasing the water holding capacity, improving the rheological properties, and preventing over-acidification during refrigerated storage. Regarding the sensorial evaluation, the control treatment was better evaluated for aroma, flavor, and overall acceptability. No differences were observed between the treatments concerning the microbiological parameters.

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“…The fermented soymilk obtained by lactic acid bacteria fermentation has been studied and developed as a novel plant-based drink with a smooth texture and reduced beany flavor [ 12 ]. Meanwhile, its nutritional characteristics and health-beneficial properties have been developed for application [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains

Luo

Liu

et al. 2023

Foods

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Soybeans possess unexpected flavors and are difficult to be absorbed by the gastrointestinal tract. Kefir grain fermentation provides diverse strains and bioactive compounds, which may enhance flavor and bioaccessibility. Third-generation sequencing was applied to analyze the microbial diversity in milk and soybean kefir grains in this study. In both types of kefir grains, the most common bacterial genus was Lactobacillus, and their fungal communities were dominated by Kazachstania. Lactobacillus kefiranofaciens was the most abundant species in kefir grains, while Lactobacillus kefiri showed a higher proportion in soybean kefir grains. In addition, the quantification of free amino acids and volatile flavor compounds in soybean solution and soybean kefir have shown the increased content of glutamic acid and a decreased amount of unpleasant beany flavor compounds, demonstrating that the nutritive value and sensory properties of soybean can be improved by kefir grain fermentation. Finally, the bioconversion of isoflavones during fermentation and in vitro digestion was evaluated, suggesting that fermentation is beneficial for aglycone formation and absorption. To conclude, kefir fermentation is proposed to change the microbial structure of kefir grains, promote the nutritional value of soybean-based fermented products, and provide possible solutions for the development of soybean products.

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A review on the functional properties of fermented soymilk

Cited by 11 publications

References 47 publications

Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture

Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture

Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk

Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains

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