Enhancement of biological properties of soymilk by fermentation

Food Biotechnology

Volumn 24, Issue 4, 2010, Pages 375-387

  Telang, A M ^a   Joshi, V S ^a   Sutar, N ^a   Thorat, B N ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Fermentation; Isoflavone aglycones; Probiotic food; Soymilk

Indexed keywords

AGLYCONES; BIOLOGICAL PROPERTIES; DAIDZEIN; FOOD INDUSTRIES; GENISTEIN; GLUCOSIDASE ACTIVITY; ISOFLAVONES; LACTIC ACID BACTERIA; LACTOBACILLUS ACIDOPHILUS; PROBIOTICS; SKIMMED MILK; SOY MILK; TITRATABLE ACIDITY; VALUE ADDITION; VIABLE COUNT;

BIOCHEMISTRY; LACTIC ACID;

FERMENTATION;

BACTERIA (MICROORGANISMS); ELEUSINE CORACANA SUBSP. CORACANA; GLYCINE MAX; LACTOBACILLUS ACIDOPHILUS;

EID: 78449246620     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2010.524489     Document Type: Article

References (32)

1. Akolkar, S.K., Sajgure, A., Lele, A.S. (2005). Lactase production from Lactobacillus acidophilus. World Journal of Microbiology and Biotechnology 21:1119-1122.
2. Apostolidis, E., Kwon, Y., Ghaedian, R., Shetty, K. (2007). Fermentation of milk and soymilk by Lactobacillus bulgaricus and Lactobacillus acidophilus enhances func- tionality for potential dietary management of hyperglycemia and hypertension. Food Biotechnology 21(3):217-236.
3. Blagden, T., Gilliland, S. (2005). Reduction of levels of volatile components associ- ated with the beany flavor in soymilk by Lactobacilli and Streptococci. JFS: Food Microbiology and Safety 70(3):186-189.
4. Chien, H., Huang, H., Chou, C. (2006). Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and Bifidobacteria. Food Microbiology 23:772-778.
5. Choi, Y., Kim, K., Rhee, J. (2002). Hydrolysis of soybean isoflavone glucosides by lactic acid bacteria. Biotechnology Letters 24:2113-2116.
6. Chou, C., Hou, J. (2000). Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage. International Journal of Food Microbiology 56:113-121.
7. Chun, J., Kim, J., Kim, J. (2008). Enrichment of isoflavones aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp. 4. Food Chemistry. 109:278-284.
8. Desjardins, M., Roy, D., Goulet, J. (1990). Growth of bifidobacteria and their enzyme profiles. Journal of Dairy Science 73(2):299-307.
9. Dubey, U., Mistry, V. (1996). Effect of bifidogenic factors on growth characteristics of bifidobacteria in infant formulas. Journal of Dairy Science 79:1156-1163.
10. Eisen, B., Ungar, Y., Shimoni, E. (2003). Stability of isoflavones in milk at elevated and ambient temperatures. Journal of Agriculture and Food Chemistry 51:2212-2215.
11. Gonzales, A., Naranjo, G., Malec, L., Vigo, M. (2003). Avialable lysine, protein digestibil- ity and lactulose in commercial infant formulas. International Dairy Jounal 13:95-99.
12. Grun, I., Adhikari, K., Li, C., Li, Y., Lin, B., Zhang, J., Fernando, L. (2001). Changes in the profile of genistein, daidzein and their conjugates during thermal processing of tofu. Journal of Agriculture and Food Chemistry 49:2839-2843.
13. Ismail, B., Hayes, K. (2005). β-glucosidase activity toward different glycosidic forms of isoflavones. Journal of Agricultural and Food Chemistry 53:4918-4924.
14. Jinapong, N., Suphantharika, M., Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering 84:194-205.
15. Kamaly, K. (1997). Bifidobacteria fermentation of soybean milk. Food Research International 30:675-682.
16. Kim, S., Berhow, M., Kim, J., Chi, H., Lee, S., Chung, I. (2006) Evaluation of soy- asaponin, isoflavone, protein, lipid and free sugar accumulation in developing soybean seeds. Journal of Agriculture and Food Chemistry 54:10003-10010.
17. Kuo, L., Cheng, W., Wu, R., Huang, C., Lee, K. (2006). Hydrolysis of black soybean isoflavone glycosides by Bacillus subtilis natto. Biotechnological Products and Process Engineering 73:314-320.
18. Kwon, Y., Apostolidis, E., Shetty, K. (2006). Anti-diabetes functionality of Kefir culture-mediated fermented soymilk supplemented with Rhodiola extracts. Food Biotechnology 20(1):13-29.
19. Lee, S., Lee, J. (2009). Effects of oven drying, roasting and explosive puffing process on isoflavone distributions in soybeans. Food Chemistry 112:316-320.
20. McCue, P., Lin, Y., Labbe, R., Shetty, K. (2005a). Sprouting and solid-state bioprocess- ing by Rhizopus oligosporus increase the in vitro antibacterial activity of aqueous soybean extracts against helicobacter pylori. Food Biotechnology 18(2):229-249.
21. McCue, P., Lin, Y., Labbe, R., Shetty, K. (2005b). Characterization of the effect of sprouting or solid-state bioprocessing by dietary fungus on the antibacterial activity of soybean extracts against Listeria monocytogenes. Food Biotechnology 19(2):121-136.
22. McCue, P., Shetty, K. (2003). Role of carbohydrate-cleaving enzymes in phenolic antiox- idant mobilization from whole soybean fermented with Rhizopus oligosporus. Food Biotechnology 17(1):27-37.
23. McCue, P., Shetty, K. (2005). Phenolic antioxidant mobilization during yogurt produc- tion from soymilk using Kefir cultures. Process Biochemistry 40:1791-1797.
24. Orhan, I., Ozcelik, B., Kartal, M., Aslan, S., Sener, B., Ozguven, M. (2007). Quantification of daidzein, genistein and fatty acids in soybeans and soy sprouts, and some bioactive studies. Acta Biologica Cracoviensia Series Botanica 49(2):61-68.
25. Pham, T., Shah, N. (2008a). Effect of lactulose on biotransformation of isoflavone glu- cosides to aglycones in soymilk by Lactobacilli. JFS: Food Microbiology and Safety 73(3):158-165.
26. Pham, T., Shah, N. (2008b). Skim milk powder supplementation affects lactose utiliza- tion, microbial survival and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk by Lactobacillus. Food Microbiology 25:653-661.
27. Tsangalis, D., Ashton, J., McGill, A., Shah, N. (2002). Enzymic transformation of isoflavone phytoestrogens in soymilk by β-glucosidase producing bifidobacteria. JFS: Food Microbiology and Safety 67(8):3104-3113.
28. Tsangalis, D., Ashton, J., McGill, A., Shah, N. (2003). Biotransformation of isoflavone by bifidobacteria in fermented soymilk supplemnted with D-Glicose and L-Cysteine. JFS: Food Microbiology and Safety 68(2):623-631.
29. Tsangalis, D., Shah, N. (2004). Development of an isoflavone aglycone enriched soymilk using soy germ, soy protein isolate and bifidobacteria. Food Research International. 37:301-312.
30. Vedamuthu, E. (2006). Manufacturing of Yogurt and Fermented Milk. Oxford: Blackwell Publishing Ltd., pp. 89-115.
31. Yang, H., Zhang, L. (2009). Changes in some components of soymilk during fermenta- tion with the basidiomycete Ganoderma lucidum. Food Chemistry 112:1-5.
32. Zhang, Y., Daniel, A., Bomser, J., Schwartz, S., Vodovotz, Y. (2003). Isoflavone profile and biological ativity of soy bread. Journal of Agricultural and Food Chemistry 51(26):7611-7616.