Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage

Champagne, Claude P.; Tompkins, Thomas A.; Buckley, Nicole; Green-Johnson, Julia M.

doi:10.1016/j.fm.2010.06.003

Cited by 90 publications

(53 citation statements)

References 26 publications

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“…The conversion of glycosides to aglycones differed in published data from 0.9-13.9 mg/100 ml in soymilk fermented by probiotic cultures including Czech J. Food Sci., 33, 2015 (4): 313-319 doi: 10.17221/115/2015-CJFS bifidobacteria (Pyo et al 2005;Chen et al 2010), however some cultures, for example Bifidobacterium longum R0175, were unable to hydrolyse isoflavone glycoside at all (Champagne et al 2010).…”

Section: Resultsmentioning

confidence: 99%

Fermentation of soymilk by yoghurt and bifidobacteria strains

Horáčková¹,

Mühlhansová²,

Sluková³

et al. 2015

Czech J. Food Sci.

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Horáčková Š., Mühlhansová A., Sluková M., Schulzová V., Plocková M. (2015): Fermentation of soymilk by yoghurt and bifidobacteria strains. Czech J. Food Sci., 33: 313-319.Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) were prepared. Bacteria growth, the amounts of lactic acid, acetic acid, and acetaldehyde were compared after 16 h of fermentation at 37°C. The changes of isoflavones concentrations were also monitored in soy products. The growth of Streptococcus thermophilus and bifidobacteria was similar in both media, but Lactobacillus delbrueckii subsp. bulgaricus showed a better growth in milk. Titratable acidity and the concentrations of acids were consistently higher in cow milk than in soymilk at the end of fermentation. Bifidobacteria, compared to the yoghurt culture, were only able to acidify the media to the half values. Comparing the bifidobacteria strains, Bifidobacterium animalis subsp. lactis BB 12 exhibited a better ability to acidify milk. The strain Bifidobacterium bifidum CCDM 94 was able to release 6.90 mg/100 ml of isoflavone aglycones in soymilk.

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Section: Resultsmentioning

confidence: 99%

Fermentation of soymilk by yoghurt and bifidobacteria strains

Horáčková¹,

Mühlhansová²,

Sluková³

et al. 2015

Czech J. Food Sci.

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“…Soy fermentation with Streptococcus thermophilus ST5 and Lactobacillus helveticus R0052 or Bifidobacterium longum R0175 also caused a small increase in thiamine and pyridoxine concentration that was not statistically significant [67].…”

Section: Biosynthesis Of Other B-group Vitaminsmentioning

confidence: 86%

Biosynthesis of Vitamins by Probiotic Bacteria

Gu¹,

Li²

2016

Probiotics and Prebiotics in Human Nutrition and Health

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Vitamins are important micronutrients that are often precursors to enzymes, which all living cells require to perform biochemical reactions. However, humans cannot produce many vitamins, so they have to be externally obtained. Using vitamin-producing microorganisms could be an organic and marketable solution to using pseudo-vitamins that are chemically produced, and could allow for the production of foods with higher levels of vitamins that could reduce unwanted side effects. Probiotic bacteria, as well as commensal bacteria found in the human gut, such as Lactobacillus and Bifidobacterium, can de novo synthesize and supply vitamins to human body. In humans, members of the gut microbiota are able to synthesize vitamin K, as well as most of the water-soluble B vitamins, such as cobalamin, folates, pyridoxine, riboflavin, and thiamine.

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“…Results from the study shows that cashew kernel contains appreciable amount of crude fat (47%) and this makes it a potential and economically viable vegetable oil. Fat is important in diet because it promotes fat soluble vitamin absorption (Bogert et al, 1994;Champagne et al, 2010;Lee and Lucey, 2010;Shahnawaz et al, 2013). It is a high energy nutrient and does not add to the bulk of the diet.…”

Section: Discussionmentioning

confidence: 99%

Physicochemical, microbiological and sensory characteristics of cashew milk formulated yoghurt

Olayinka¹,

Eugene²,

Olalekan³

et al. 2018

Afr. J. Food Sci.

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Cashew yoghurt was formulated using cashew kernel milk. The physicochemical, microbiological and organoleptic assessment of the resulting product was examined and compared with commercial yoghurts. Results indicated that crude protein of 16.8% for cashew milk yoghurt compared favorably with 14.82% of commercial yoghurt. Caloric value of cashew yoghurt (133.06 kJ) was higher than that obtained for commercial yoghurts (112.01 kJ). Microbiological study revealed a total count of 1x10 6 CFU/g, which was attributed to the culture used in the fermentation process. The cashew milk yoghurt was generally accepted by the panelist as there were no differences in the sensory characteristics examined; however, there was a difference at p> 0.05 for mouth feel for the sample studied. It can be concluded that cashew milk serves as a potential recipe for acceptable yoghurt formulation.

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Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage

Cited by 90 publications

References 26 publications

Fermentation of soymilk by yoghurt and bifidobacteria strains

Fermentation of soymilk by yoghurt and bifidobacteria strains

Biosynthesis of Vitamins by Probiotic Bacteria

Physicochemical, microbiological and sensory characteristics of cashew milk formulated yoghurt

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