Change in physicochemical properties, phytoestrogen content, and antioxidant activity during lactic acid fermentation of soy powder milk obtained from colored small soybean

Hwang, Chung Eun; Cho, Kye Man; Kim, Su Cheol; Joo, Ok Soo

doi:10.11002/kjfp.2018.25.6.696

Cited by 12 publications

(2 citation statements)

References 27 publications

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“…Lactic acid bacteria are predominantly used in the fermentation of milk into fermented milk products, often referred to as yogurt starter cultures or simply starter cultures [ 33 , 34 , 35 , 36 ]. The purpose of this study was to investigate the survival rates of lactic acid bacteria following freeze-drying.…”

Section: Discussionmentioning

confidence: 99%

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

Ibrahim

Ayariga

et al. 2023

Foods

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The purpose of this study was to evaluate the survival rates and fermentation performance of three freeze-dried lactic acid bacterial cultures previously isolated from Ghanaian traditional fermented milk. LAB cultures, i.e., Lactobacillus delbrueckii, Lactococcus lactis and Leuconostoc mesenteroides, were frozen in the chamber of a Telstar (Lyoquest) laboratory freeze dryer for 10 h at −55 °C (as single and combined cultures) using skimmed milk and cassava flour as cryoprotectants held in plastic or glass cryovials. For viability during storage, freeze-dried LAB cultures were stored in a refrigerator (4 °C) and at room temperature (25 °C) for 4 weeks. The survival of freeze-dried cultures was determined by growth kinetics at 600 nm (OD600). The performance of freeze-dried LAB cultures after 4 weeks of storage was determined by their growth, acidification of milk during yogurt fermentation and consumer sensory evaluation of fermented milk using a nine-point hedonic scale. The survival rates for LAB ranged between 60.11% and 95.4% following freeze-drying. For single cultures, the highest survival was recorded for Lactobacillus delbrueckii (L12), whereas for combined cultures, the highest survival was observed for Lactococcus lactis (L3) combined with Lactobacillus delbrueckii (L12). The consumer acceptability results showed that yogurts produced from a combined starter culture of Lactococcus lactis and Lactobacillus delbrueckii or from a single culture of Lactococcus lactis were the most preferred products with Lactococcus lactis and Lactobacillus delbrueckii possessing high survival rates and high consumer acceptability in yogurt production. These findings are crucial and can be adopted for large-scale production and commercialization of yogurt.

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Section: Discussionmentioning

confidence: 99%

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

Ibrahim

Ayariga

et al. 2023

Foods

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“…현대사회에서는 이 균주를 보통 프로바이오틱스라고 부르며 발 효유 제조에 가장 많이 사용되는 Bifidus 또는 Bulgaricus 균주 등이 있다. 이들 미생물들은 장내 균총의 정상화와 혈중 콜레 스테롤 감소 등 인간에게 유용한 건강기능을 가져다주는 것으 로 보고되어 있다[10]. 한편 식품의 가공공정에는 증숙, 숙성과 발효가 가장 대표적으로 이 가공공정들은 식품의 저장성과 동 시에 품질향상을 위해 많이 사용되고 있다[11].…”

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Comprehensive comparison of the primary and secondary metabolites and antioxidant activity of Polygoni multiflori Radix by processing methods

Lee

Hwang²,

Hwa

et al. 2022

JABC

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This study investigated the changes in the physiochemical property, phytochemical content, nutritional content and antioxidant activity of Polygoni multiflori Radix by steam, aging, and fermentation. After processing Polygoni multiflori Radix (PMR), pH slightly decreased, while acidity increased (pH 5.70 →4.78, acidity 0.23→0.29%). The reducing sugar content increased after aging and fermentation from 1.19 mg/g (PMR) to 1.40 (fermented PMR, FPMR), 1.30 (red PMR, RPMR), 1.53 (fermented red PMR, FRPMR), 1.99 (black PMR, BPMR), and 2.33 mg/g (fermented black PMR, FBPMR). Total phenolic content was highest in PMR (6.05 mg/g) and total flavonoids and maillard product were increased after aging and fermentation of PMR, and were the highest in BPMR (1.60 mg/g) and FBPMR (2.76 O.D.), respectively. The major phytochemical was 2,3,5,4ʹtetrahydroxystilbene-2-0-α-glucoside, which were highest in PMR (64.9 mg/g) with 46.47 mg/g at FPMR, 33.94 mg/g at RPMR, 48.76 mg/g at FRPMR, 36.68 mg/g at BPMR and 34.35 mg/g at FBPMR. The main fatty acids and free amino acids were detected as palmitic acid (C16:0) and proline, respectively. Generally, 2,2diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activities and FRAP reducing powers were shown high in PMR (39.06%, 98.32%, and 2.61 O.D. in extracts concentration 1.0 mg/ mL), then were decreased after aging and fermentation.

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Comparison of primary and secondary metabolite compositions and antioxidant effects of specific soybean cultivars

Hwang¹,

Kim²,

Lee³

et al. 2019

Korean Journal of Food Preservation

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The metabolite composition and antioxidant activity of the Saedanbaek, Jinyang, and Wooram soybean cultivars were evaluated. The moisture, crude ash, protein, fat, and carbohydrate contents in these soybean cultivars varied in the range 7.9-9.8 mg/g, 4.8-4.9 mg/g, 35.9-47.5 mg/g, 14.2-16.5 mg/g, and 21.4-35.0 mg/g, respectively. The crude protein content was found to be the highest 47.5 mg/g in the Saedanbaek soybean. The contents of saturated fatty acids such as palmitic acid, arachidic acid, behenic acid, and lignoceric acid were 1391.1, 490.8, 37.5, 44.9, and 16.6 mg/100 g, respectively, and were the highest in the Jinyang soybean. The unsaturated fatty acids (linoleic acid, oleic acid, and α-linolenic acid) were estimated to be 8258.0, 2896.8, and 906.5 mg/100 g, respectively, in the Saedanbaek, Jinyang, and Wooram soybeans. The highest total amino acid content (44598.54 mg/100 g) was found in the Saedanbaek soybean, and this was almost 2 and 1.6 folds higher than those in the Jinyang (21,525.93 mg/100 g) and Wooram (26,250.63 mg/100 g) soybeans. The highest glycosides, malonylglycosides, and aglycone contents (836.46 μg/g, 2,975.86 μg/g, and 231.60 μg/g, respectively) were found in the Wooram soybean.

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Change in physicochemical properties, phytoestrogen content, and antioxidant activity during lactic acid fermentation of soy powder milk obtained from colored small soybean

Abstract: Change in physicochemical properties, phytoestrogen content, and antioxidant activity during lactic acid fermentation of soy powder milk obtained from colored small soybean

Cited by 12 publications

References 27 publications

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

Comprehensive comparison of the primary and secondary metabolites and antioxidant activity of Polygoni multiflori Radix by processing methods

Comparison of primary and secondary metabolite compositions and antioxidant effects of specific soybean cultivars

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