Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starter

Lee, Kyung Ha; Kim, Sae Hun; Woo, Koan Sik; Kim, Hyun Joo; Choi, Hye Sun; Kim, Young Hoon; Song, Jinghui

doi:10.1007/s10068-016-0218-0

Cited by 15 publications

(9 citation statements)

References 37 publications

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“…rhamnosus D7 strain after 24 hr of fermentation. Hence, our results were obtained following other studies which support our findings (Baú & Ida, 2015; Champagne et al, 2010; Chun et al, 2008; Hati et al., 2017; Lee et al., 2016; Mendoza‐Avendaño et al., 2019; Rekha & Vijayalakshmi, 2010). Our study indicates that the selection of Lactobacillus strains depends upon the ability to deconjugation β‐glucosidic bonds.…”

Section: Resultssupporting

confidence: 91%

“…Zhang and Yu (2019) studied that the production of isoflavone aglycones from soymilk by using LAB was increased up to 96.34% after 24 hr of fermentation. The production of SIA depends on different bacterial strains having the ability to produce β‐glucosidase (Lee et al., 2016; Otieno et al, 2006a). However, according to Yuksekdag et al.…”

Section: Resultsmentioning

confidence: 99%

“…Studies have shown that soy isoflavone present in fermented soy products may reduce mortality risk (Newman, 2021). Furthermore, soy isoflavone has the ability to exists in glucoside forms (soy isoflavone glucoside: SIG) such as daidzin and genistin in larger quantity (about 90%–95%), and in aglyconic form (soy isoflavone aglycone: SIA) such as daidzein and genistein in smaller quantity (approximately 4%–5%) (Gaya et al., 2017; Hati et al., 2013; Lee et al., 2016; Otieno et al, 2006a, b; Raimondi et al, 2008; Yang & Zang, 2009). Findings have revealed that SIGs cannot be easily absorbed into the animal intestines as they are highly conjugated with sugar moiety (Kobayashi et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations

Lodha

Das

Hati

2021

J. Food Process. Preserv.

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The present study aimed to enhance the antioxidant activity of soymilk with biotransformation of soy bio components like daidzin and genistin while lowering the total phenolic content. Ten lactobacilli cultures were used to produce the β‐glucosidase in a soymilk medium, and the biofunctional properties of soymilk were also investigated. Four out of 10 lactobacilli cultures were selected based on their ability to produce the most β‐glucosidase in soymilk medium. Selected lactobacilli cultures were further used for the evaluation of antioxidant activity, total phenolic content, and biotransformation of isoflavones during soy lactic fermentation. In this study, M4 (Lactobacillus fermentum), KGL3A (Lactobacillus plantarum), M16 (Lactobacillus fermentum), and M9 (Lactobacillus rhamnosus) strains were found to produce the highest β‐glucosidase compared to other strains. We have investigated the antioxidative activity of soymilk fermented with M9 and KGL3A, and it was found to be significantly higher (p < .05) as compared to unfermented soymilk, also M4 and M9 strains have the ability to drastically reduce the total phenolic contents in both soymilks during fermentation. Furthermore, the biotransformation of glucoside‐conjugated isoflavones to its corresponding aglycones by KGL3A strain was significantly (p < .05) higher at 24 hr of fermentation. Therefore, these selected strains could be recommended for the development of aglycone‐rich soy fermented foods having a high level of antioxidant activity. Novelty impact statement The demand for non‐dairy products worldwide, especially fermented milk from plant sources, has resulted in a growing number of vegan consumers who are opting for plant‐based milk substitutes for their diet, nutrition, and prevention against several chronic diseases. In this study, four Lactobacillus cultures, KGL3A (L. plantarum), M4 (L. fermentum), M16 (L. fermentum), and M9 (L. rhamnosus) strains have shown promising results during fermentation of soymilk, which was prepared from soybeans (AAU, NRC 37) and commercially available soymilk (Sofit). Therefore, these potent Lactobacillus strains could be used for the production of fermented soymilk foods having higher antioxidative activity and soy aglycones.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations

Lodha

Das

Hati

2021

J. Food Process. Preserv.

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“…It is known that microorganisms use reducing sugars for their nutrition, decomposing them into alcohol and CO 2 to produce the components giving the unique flavors and tastes to fermented foods (Choi et al, 2018 ). Additionally, the amino-type nitrogen, which includes free amino acids formed by the action of proteases secreted by microorganisms during the fermentation of soybean products, is associated with the quality and flavor of gochujang (Lee et al, 2016 ; Kim et al, 2017 ). Amino-type nitrogen increased in soybean products after fermentation due to the continuous degradation of proteins by proteases.…”

Section: Discussionmentioning

confidence: 99%

Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

Ryu

Kim

et al. 2021

Front. Microbiol.

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Gochujang is a Korean fermented hot pepper paste beneficial to human health by providing various nutrients. In this study, its physicochemical characteristics were identified, and its microbial communities were analyzed by high-throughput sequencing. The interrelationship between physicochemical characteristics and microbial composition was investigated to reveal the properties of gochujang before and after fermentation. After fermentation, all samples showed decreased salt concentration, pH, and reducing sugar content, while the acidity and amino-type nitrogen increased. The water content, salt concentration, amino-type nitrogen, and reducing sugar differed according to the batches of samples. Bacillus, Aerosakkonema, and Enterococcus were identified as the predominant bacterial genera. Furthermore, Aerosakkonema was the most abundant genus before fermentation; however, it was replaced by Bacillus as it decreased after fermentation. For the fungi, Aspergillus dominated before fermentation, whereas Zygosaccharomyces and Millerozyma dominated after fermentation. The high level of amino-type nitrogen in gochujang was related to the relative abundance of B. haynesii/B. licheniformis before fermentation. Additionally, the high abundance of Z. rouxii after fermentation was related to the flavor of gochujang. This comprehensive analysis of the microbial community associated with the physicochemical properties of gochujang could help in understanding the factors affecting the quality of the product.

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“…Research by [28] which showed that the lactic acid bacteria which had the highest activity was B.subtillis HJ18-9.…”

Section: Resultsmentioning

confidence: 99%

Characteristic and Isoflavone Level of Soymilk Fermented by Single and Mixed Culture of <i>Lactobacillus plantarum </i>and Yoghurt Starter

Hidayati¹,

Soetjipto²,

Adi³

2021

JFNR

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Fermented soymilk has better health benefits compared to unfermented soymilk. The health benefits of fermented soymilk are improving blood lipid profile, antioxidants and anti-inflammatory. Fermentation of lactic acid bacteria can increase the content of aglycon isoflavones, namely genistein and daidzein. The purpose of this study was to analyze the characteristics of soymilk and isoflavone level fermented with a single culture of Lactobacillus plantarum and mixed culture of Lactobacillus plantarum and yogurt starter. This research consisted of 4 treatments, namely unfermented, fermentation using L. plantarum, fermentation using S. thermophilus and L.bulgaricus, and fermentation using L. plantarum, S. thermophillus, L. bulgaricus. Samples analyzed proximate, titratable acid , pH, total lactic acid bacteria, total daidzein, genistein and sensory quality. The results showed that the total acid, pH, and total lactic acid bacteria for fermentation with mixed cultures were higher compared to L. plantarum single culture. Total daidzein and genistein for single culture and mixed culture were not significantly different between the two groups. Sensory analysis shows that soymilk with a single culture have the highest value for the parameters of taste, aroma and color.

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Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starter

Cited by 15 publications

References 37 publications

Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations

Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations

Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

Characteristic and Isoflavone Level of Soymilk Fermented by Single and Mixed Culture of <i>Lactobacillus plantarum </i>and Yoghurt Starter

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