Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk.
The study determined isoflavone aglycone contents in soymilk and sugar-soymilk fermented with a single culture of two strains of Lactobacillus paracasei, two strains of Lactobacillus acidophilus, and one strain of Bifidobacterium longum respectively at 37 degrees C for 24 h. Isoflavone concentration was analyzed by HPLC. The viable count of bacteria in all of the fermented soymilk ranged from 7 to 9 log CFU/ml. The isoflavone aglycone had a significant increase of 62%-96% of isoflavone in all of the fermented soymilk compared to 17% in non-fermented soymilk (P<0.05). The five strains of microorganisms produced lesser amount of isoflavone aglycones in fermented sucrose-soymilk than in other fermented soymilk.
Wei
Que-King
QK
Department of Food Nutrition, Chung Hua University of Medical Technology, 89 Wunhua 1st Street, Rende Township, Tainan 71703, Taiwan, ROC. weiqueking@yahoo.com.tw
Chen
Tong-Rong
TR
Chen
Jyun-Ting
JT
D001644:Bifidobacterium / Q000378:metabolism*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006801:Humans; D007529:Isoflavones / Q000032:analysis* / Q000096:biosynthesis; D007778:Lactobacillus / Q000378:metabolism*; D041942:Soy Milk / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors
D007529:Isoflavones