Metabolism of Raffinose and Stachyose in Reconstituted Skim Milk and of n-Hexanal and Pentanal in Soymilk by Bifidobacteria

Desai, Ankur R.; Small, Darryl M.; McGill, A.E.J.; Shah, Nagendra P.

doi:10.12938/bifidus1996.21.245

Cited by 20 publications

(21 citation statements)

References 9 publications

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“…Both plain and supplemented soymilks contained significantly greater levels of hexanal and pentanal ( P < 0.05), roughly two to three times the level. Likewise, Desai et al . (2002) and Scalabrini et al .…”

Section: Change In Hexanal and Pentanal Content Of Soymilk During Fermentioning

confidence: 87%

“…over 48 h of fermentation compared to pentanal, in agreement with Scalabrini et al . (1998) and Desai et al . (2002).…”

Section: Change In Hexanal and Pentanal Content Of Soymilk During Fermentioning

confidence: 97%

“…Studies conducted on soymilk (made from soybeans) by Scalabrini et al (1998) and Hou et al (2000) showed considerable variation in lactic and acetic acid production between different strains of bifidobacteria, with higher levels of acetic acid found in fermented soymilk. Fermentation of commercial soymilks with bifidobacteria has also been shown to reduce the levels of hexanal and pentanal, to varying degrees, after 24 h of incubation (Scalabrini et al, 1998;Desai et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Metabolism of oligosaccharides and aldehydes and production of organic acids in soymilk by probiotic bifidobacteria

Tsangalis

Shah

2004

Int J of Food Sci Tech

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Four strains of Bifidobacterium were assessed for a-galactosidase activity in MRS broth using p-nitrophenyl-a-d-galactopyranoside as substrate. Bifidobacteria were then used to ferment soymilk prepared from soy protein isolate (SPI), with and without d-glucose and l-cysteine supplementation. Measurements of pH and the quantification of oligosaccharides, organic acids and aldehydes in soymilk were done after 0, 12, 24, 36 and 48 h of incubation. The presence of d-raffinose stimulated the a-galactosidase activity of B. longum BB536 (BB536) and B. pseudolongum 20099 (BP20099). In soymilk, oligosaccharides and aldehydes were effectively metabolized by Bifidobacterium; d-glucose and l-cysteine supplementation enhanced the hydrolysis of raffinose and stachyose. BB536 and BP20099 degraded a significantly greater level of oligosaccharides and aldehydes than B. animalis Bb-12 and B. longum 1941 (P < 0.05). Raffinose and stachyose were completely metabolized by BB536 after 48 h. In soymilk without any supplementation, hexanal and pentanal were not detected after 12 h of fermentation with BB536 and BP20099. BB536 was the highest producer of organic acids, with an average acetic acid/l(+)-lactic acid ratio of 0.7.

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Section: Change In Hexanal and Pentanal Content Of Soymilk During Fermentioning

confidence: 87%

“…over 48 h of fermentation compared to pentanal, in agreement with Scalabrini et al . (1998) and Desai et al . (2002).…”

Section: Change In Hexanal and Pentanal Content Of Soymilk During Fermentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Metabolism of oligosaccharides and aldehydes and production of organic acids in soymilk by probiotic bifidobacteria

Tsangalis

Shah

2004

Int J of Food Sci Tech

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“…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).…”

Section: Introductionmentioning

confidence: 99%

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

Champagne

Green-Johnson

Raymond

et al. 2009

Food Research International

117

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“…Food Sci., 33, 2015(4): 313-319 doi: 10.17221/115/2015 could be also connected with fermentation. Bifidobacteria strains, specifically, are able to metabolise n-hexanal and pentanal in soymilk -the former is responsible for the undesirable flavour (Desai et al 2002). Furthermore, fermentation also reduces the content of soy galactooligosaccharides: indigestible carbohydrates, which can in higher amounts cause undesirable flatulence (Scalabrini et al 1998).…”

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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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Metabolism of Raffinose and Stachyose in Reconstituted Skim Milk and of n-Hexanal and Pentanal in Soymilk by Bifidobacteria

Cited by 20 publications

References 9 publications

Metabolism of oligosaccharides and aldehydes and production of organic acids in soymilk by probiotic bifidobacteria

Metabolism of oligosaccharides and aldehydes and production of organic acids in soymilk by probiotic bifidobacteria

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

Fermentation of soymilk by yoghurt and bifidobacteria strains

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