Lactobacillus acidophilus Utilization of Sugars and Production of a Fermented Soybean Product

Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus

“…Results between the two API kits were generally in agreement with each other and with reports in the literature (Chien et al, 2006;Hou et al, 2000;Scalabrini et al, 1998;Stern et al, 1977;Wei et al, 2007). In the API-zym the only strain having a-galacto- Table 2).…”

“…Slower growth rates were observed on sucrose than on lactose or glucose for L. helveticus R0052 and L. rhamnosus R0011, respectively (Table 2). Different growth and fermentation rates of probiotics as a function of carbohydrates have been noted in the literature for L. brevis (Zhang & Lovitt, 2006), B. longum (Mlobeli et al, 1998;Stern et al, 1977), Bifidobacterium infantis (Perrin et al, 2001) and L. delbrueckii subsp. bulgaricus (Chervaux, Ehrlich, & Maguin, 2000).…”

“…A feature of soy fermentation by probiotics is the strain-linked variability of the acidification rate. The study by Stern et al (1977), which included eight Lactobacillus acidophilus cultures, and similar studies using bifidobacteria (Scalabrini, Rossi, Spettoli, & Matteuzzi, 1998;Tsangalis, Ashton, McGill, & Shah, 2002), revealed sharp differences between strains in the rate of acid production on carbohydrates found in soy. This literature shows that for pure cultures, strain selection is essential to obtain adequate acidification rates.…”

“…Soy is an excellent candidate for such products (De Valdez & Giori, 1993). A first benefit of soy beverage fermentation is the reduction of its ''beany" flavour (Blagden & Gilliland, 2005;Desai, Small, McGill, & Shah, 2002;Stern, Hesseltine, Wang, & Konishi, 1977). Soy is also considered a good substrate for functional foods since fermentation by probiotics has the potential to (1) reduce the levels of some carbohydrates which can be responsible for gas production in the intestinal system, (2) increase free isoflavone levels (Chien, Huang, & Chou, 2006;Wei, Chen, & Chen, 2007) and (3) favour desirable changes in bacterial populations in the gastrointestinal tract (Benno, Endo, Shiragami, Samaya, & Mitsuoka, 1987;Bouhnik et al, 2004).…”

Legume‐based fermented foods: Their preparation and nutritional quality

“…They indicated that yogurt could be stored at 5° C for up to 19 days without significant changes in acidity, pH, and cell count. Stern et al92 prepared a yogurt-like product from soybean milk by using a single strain L. acidophilus (NRRL B-1910)(Figure 8). The taste panel Outline for yogurt production from soybean milk.…”