The Growth of Different Probiotic Microorganisms in Soymilk from Different Soybean Varieties and their Effects on Anti-oxidant Activity and Oligosaccharide Content
| العنوان: | The Growth of Different Probiotic Microorganisms in Soymilk from Different Soybean Varieties and their Effects on Anti-oxidant Activity and Oligosaccharide Content |
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| المؤلفون: | Katleen Raes, Diederik Leenknecht, Samuel Imathiu, Sarah De Saeger, Ellen Neirnck, Svetlana Gaidashova, Arnold N. Onyango, Marguerite Niyibituronsa, Pieter Vermeir, Marthe De Boevre |
| المصدر: | JOURNAL OF FOOD RESEARCH |
| بيانات النشر: | Canadian Center of Science and Education, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | Agriculture and Food Sciences, 0209 industrial biotechnology, Lactobacillus casei, biology, Lactobacillus brevis, Biology and Life Sciences, food and beverages, 02 engineering and technology, biology.organism_classification, Stachyose, Lactobacillus reuteri, law.invention, chemistry.chemical_compound, Probiotic, 020901 industrial engineering & automation, Lactobacillus acidophilus, Lactobacillus rhamnosus, chemistry, law, 0202 electrical engineering, electronic engineering, information engineering, 020201 artificial intelligence & image processing, Food science, Lactobacillus plantarum |
| الوصف: | Soymilk is a good source of proteins and health-promoting isoflavones, but it contains oligosaccharides that cause flatulence. Fermenting it with probiotic bacteria may reduce the oligosaccharides and enhance its health benefits.The present study determined the growth of different lactic acid bacteria (LAB) in soymilk obtained from soybean varieties grown in Rwanda and the effect of fermentation on oligosaccharides that cause flatulence (stachyose, raffinose and verbascose), and antioxidant activity of fermented soybean milk. After fermentation at 30°C for 24 hours, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactococcus cremoris and Lactobacillus casei attained around 8 log CFU/ml, which is sufficient for probiotic effects. However, only L. reuteri, L. brevis and L. plantarum caused sufficient drop in pH and increase in viscosity characteristic of a good fermented product. Soymilk from different soybean varieties did not show significant differences in the growth of these three LAB.These LAB reduced content of oligosaccharides and total polyphenols, but increased antioxidant activity in soymilk, which translate into health benefits of fermented soybean products. |
| وصف الملف: | application/pdf |
| تدمد: | 1927-0895 1927-0887 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1d660d538aa3e16d4d7126dad392182Test https://doi.org/10.5539/jfr.v8n1p41Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....f1d660d538aa3e16d4d7126dad392182 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 19270895 19270887 |
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