Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities
This study evaluated the β-glucosidase activities of 10 strains of Lactobacillus plantrum, L. helveticus, L. pentosus, and Streptococcus thermophilus) and compared the fermentation performance of the strains and the antioxidant properties and flavor quality of soymilk fermented by each of these stra...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-10-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-019.pdf |
| _version_ | 1827620837520310272 |
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| author | LUO Yue, LIU Ruishan, WANG Zhiyuan, CHAI Lijuan, LU Zhenming, SHI Jinsong, ZHANG Xiaojuan, XU Zhenghong |
| author_facet | LUO Yue, LIU Ruishan, WANG Zhiyuan, CHAI Lijuan, LU Zhenming, SHI Jinsong, ZHANG Xiaojuan, XU Zhenghong |
| author_sort | LUO Yue, LIU Ruishan, WANG Zhiyuan, CHAI Lijuan, LU Zhenming, SHI Jinsong, ZHANG Xiaojuan, XU Zhenghong |
| collection | DOAJ |
| description | This study evaluated the β-glucosidase activities of 10 strains of Lactobacillus plantrum, L. helveticus, L. pentosus, and Streptococcus thermophilus) and compared the fermentation performance of the strains and the antioxidant properties and flavor quality of soymilk fermented by each of these strains. Moreover, the contents of isoflavones in fermented soymilk were analyzed. The results showed differences in the β-glucosidase activity of the different LABs, all of which showed good growth in soymilk, and L. plantarum was more suitable for growth in soymilk. LAB fermentation promoted the conversion of soybean isoflavones to active aglycones, and improved the nutritional characteristics of soymilk. Meanwhile, LAB changed the composition and content of volatile components, and effectively reduced the contents of hexanal, nonanal and 2-pentylfuran, which have been reported to be responsible for beany flavor, while retaining the characteristic aroma compounds of soymilk. Strains LPL044 and LPL051, with the highest β-glucosidase activity, showed the strongest ability to convert soymilk isoflavones, and the fermented soymilk had the highest contents of total phenols and total flavonoids, the strongest antioxidant activity and the best sensory quality, so they have greater research and development value compared with the other LABs. |
| first_indexed | 2024-03-09T10:54:34Z |
| format | Article |
| id | doaj.art-b5c0df215b7349b0a7aa9a979980ad62 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-09T10:54:34Z |
| publishDate | 2023-10-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-b5c0df215b7349b0a7aa9a979980ad622023-12-01T03:19:24ZengChina Food Publishing CompanyShipin Kexue1002-66302023-10-01442015516410.7506/spkx1002-6630-20221108-079Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase ActivitiesLUO Yue, LIU Ruishan, WANG Zhiyuan, CHAI Lijuan, LU Zhenming, SHI Jinsong, ZHANG Xiaojuan, XU Zhenghong0(1. School of Biotechnology, Jiangnan University, Wuxi 214122, China; 2. National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; 3. Fujian Lvquan Food Limited Company, Zhangzhou 363200, China; 4. School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, China)This study evaluated the β-glucosidase activities of 10 strains of Lactobacillus plantrum, L. helveticus, L. pentosus, and Streptococcus thermophilus) and compared the fermentation performance of the strains and the antioxidant properties and flavor quality of soymilk fermented by each of these strains. Moreover, the contents of isoflavones in fermented soymilk were analyzed. The results showed differences in the β-glucosidase activity of the different LABs, all of which showed good growth in soymilk, and L. plantarum was more suitable for growth in soymilk. LAB fermentation promoted the conversion of soybean isoflavones to active aglycones, and improved the nutritional characteristics of soymilk. Meanwhile, LAB changed the composition and content of volatile components, and effectively reduced the contents of hexanal, nonanal and 2-pentylfuran, which have been reported to be responsible for beany flavor, while retaining the characteristic aroma compounds of soymilk. Strains LPL044 and LPL051, with the highest β-glucosidase activity, showed the strongest ability to convert soymilk isoflavones, and the fermented soymilk had the highest contents of total phenols and total flavonoids, the strongest antioxidant activity and the best sensory quality, so they have greater research and development value compared with the other LABs.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-019.pdflactic acid bacteria; soymilk; β-glucosidase; isoflavone; antioxidant activity; volatile flavor components |
| spellingShingle | LUO Yue, LIU Ruishan, WANG Zhiyuan, CHAI Lijuan, LU Zhenming, SHI Jinsong, ZHANG Xiaojuan, XU Zhenghong Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities Shipin Kexue lactic acid bacteria; soymilk; β-glucosidase; isoflavone; antioxidant activity; volatile flavor components |
| title | Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities |
| title_full | Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities |
| title_fullStr | Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities |
| title_full_unstemmed | Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities |
| title_short | Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities |
| title_sort | characteristics of soymilk fermented by lactic acid bacteria with different β glucosidase activities |
| topic | lactic acid bacteria; soymilk; β-glucosidase; isoflavone; antioxidant activity; volatile flavor components |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-019.pdf |
| work_keys_str_mv | AT luoyueliuruishanwangzhiyuanchailijuanluzhenmingshijinsongzhangxiaojuanxuzhenghong characteristicsofsoymilkfermentedbylacticacidbacteriawithdifferentbglucosidaseactivities |