Changes in some components of soymilk during fermentation with bifidobacteria

Hou, Jen-Wan; Yu, Roch-Chui; Chou, Chien-Ming

doi:10.1016/s0963-9969(00)00061-2

Cited by 157 publications

(124 citation statements)

References 19 publications

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“…In their study, B. lactis B94 and B. longum B1536 produced 0.02 and 0.03 mg/mL lactic acid and 0.05 mg/ml acetic acid concentration at the 12 th hours of soymilk fermentation. Higher acetic acid concentrations were published by Hou et al [37], where they found that 11.32 mmol/L and 11.42 mmol/L acetic acid concentrations were determined after 12 h of fermentation using B. infantis CCRC 14633 and B. longum B6 strains, respectively. Based on molar ratio of acetic to lactic acid calculated, in the fi rst stage of fermentation these values were about 1.8-1.9, thus B. infantis CCRC 14633 and B. longum B6 did not follow only the bifi dus pathway.…”

Section: Changes In Lactic Acetic and Propionic Acid Concentrationmentioning

confidence: 73%

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Havas

Kun

Perger-Mészáros³

et al. 2015

Acta Microbiologica et Immunologica Hungarica

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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.

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Section: Changes In Lactic Acetic and Propionic Acid Concentrationmentioning

confidence: 73%

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Havas

Kun

Perger-Mészáros³

et al. 2015

Acta Microbiologica et Immunologica Hungarica

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“…Soymilk is a good substrate for the growth of bifidobacteria because these assimilate well oligosaccharides as a source of energy due to the presence of β-galactosidases. These enzymes reduce oligosaccharides content during fermentation whereby the content of monosaccharides in soymilk increases (Hou et al 2000;Shimakawa et al 2003). The growth of bifidobacteria is not limited either by the influence of low monosaccharide concentrations (e.g.…”

Section: Resultsmentioning

confidence: 99%

Optimising fermentation of soymilk with probiotic bacteria

Božanić¹,

Lovković²,

Jeličić³

2011

Czech J. Food Sci.

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Božanić R., Lovković S., Jeličić I. (2011): Optimising fermentation of soymilk with probiotic bacteria. Czech J. Food Sci., 29: 51-56.Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk. During the fermentation and storage of the fermented soymilk (28 days at +4°C), the changes in pH-value and viable cells count were observed. Incubation temperature did not affect significantly fermentation time (7 h at 42°C and 8 h at 37°C, respectively), with ABT5 culture (Lactobacillus acidophilus, Bifidobacterium spp., and Streptococcus thermophilus). However, Lactobacillus acidophilus survived poorly during cold storage and the viable cells count was under the probiotic minimum as soon as after the first week of storage. Therefore in the consequent phase of the experiment, soymilk was fermented at 42°C with yoghurt culture YCX11 enriched with Bifidobacterium animalis subsp. lactis Bb12. Consequently, the fermentation time was shortened to 4 hours whereby the viable cells count of bifidobacteria increased during fermentation for the half of the logarithm scale approximately. During 28 days of cold storage, bacterial count remained constant and above 10 7 CFu/ml.

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“…However, addition of barley flour was not influence on brix of yogurt during 5 hr fermentation. Hou et al (2000) showed that concentration of sucrose, raffinose and stachyose decreased during fermentation, in spite of that concentration of the monosaccharides fructose, glucose and galactose increased. However, Farnworth et al (2007) reported that fructose was the sugar most utilized and glucose, raffinose and stachyose were used much less by lactic acid bacteria.…”

Section: Changes Of Chemical Compositions Of Yogurt During Fermentationmentioning

confidence: 98%

Effect of Colored Barley Flours on Quality Characteristics of Fermented Yogurt by Lactobacillus spp.

Lee¹,

Lee²

2014

Korean Journal of Crop Science

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Quality characteristics of yogurt with added colored barely flour was investigated during fermentation by lactic acid bacteria. Chemical properties such as moisture, crude protein, starch, ash and β-glucan contents was measured. pH, acidity, brix, Hunter color value and growth of lactic acid bacteria in yogurt was investigated during fermentation by L. acidophilus, L. bulgaricus, and S. thermophilus mixed culture. Crude protein contents of Daeanchal and Boseokchal was 16.16 and 12.17%, respectively. Starch contents of daeanchal were shown lower score. The pH of yogurt by addition of barley flour (Daeanchal) addition 0 and 20% were 6.66 and 6.40, respectively. The pH of yogurt supplemented with barley flour tended to be lower than before control which was not added barely flours and oligosaccharide in yogurt. Titratable acidity of yogurt added barley flour was higher compared with that of control. Brix of yogurt was decreased during fermentation by lactic acid bacteria. Lightness of yogurt added barley flour (Daeanchal) addition 0 and 20% were 83.25 and 69.83, respectively. The original microbial population of the yogurt during 0, 5, 8, and 15 hr fermentation were 7.48, 7.79, 8.15, and 8.71 Log CFU/g, respectively. Moreover, the addition of colored barley flour was to promote the proliferation of lactic acid bacteria in yogurt. In our research, addition of colored barley flours added into the yogurt may also have contributed to growth of lactic acid bacteria.

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Changes in some components of soymilk during fermentation with bifidobacteria

Cited by 157 publications

References 19 publications

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Optimising fermentation of soymilk with probiotic bacteria

Effect of Colored Barley Flours on Quality Characteristics of Fermented Yogurt by Lactobacillus spp.

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