An increase of isoflavone aglycone content in soy foods can be attained through fermentation with food-grade bacteria. In this study, two commercial soy beverages with distinctive chemical composition (AS and VS) were fermented by strains of lactobacilli (eight strains) and bifidobacteria (two strains) with a high β-glucosidase activity. Along fermentation, growth of the strains and isoflavone deglycosylation in the soy beverages were monitored. Large differences in growth, aglycone content and chemical parameters in AS and VS beverages fermented by different species and strains were observed. Isoflavone glycosides were completely transformed into their corresponding aglycones by most strains during fermentation of AS beverage, whereas large amounts of undeglycosilated isoflavones were still present in fermented VS. Four strains showing strong deglycosylation activity and appropriate technological properties (Lactobacillus casei LP71, Lactobacillus plantarum E112, Lactobacillus rhamnosus E41 and Bifidobacterium pseudocatenulatum C35) were proposed as industrial starters to improve functionality in soy-based fermented foods.

通过与食品级细菌发酵，可以提高大豆食品中异黄酮苷元的含量。在这项研究中，两种具有独特化学成分的商业大豆饮料（AS和VS）通过具有高β-葡糖苷酶活性的乳酸杆菌菌株（八种菌株）和双歧杆菌菌株（两种菌株）发酵。在发酵过程中，监测了大豆饮料中菌株的生长和异黄酮的去糖基化。在不同种类和菌株发酵的AS和VS饮料中，观察到了生长，糖苷配基含量和化学参数的巨大差异。在AS饮料发酵过程中，大多数菌株将异黄酮苷完全转化为相应的糖苷配基，而发酵的VS中仍存在大量未糖基化的异黄酮。干酪乳杆菌LP71，植物乳杆菌E112，鼠李糖乳杆菌E41和假链状双歧杆菌C35），提出了工业首发改进基于大豆发酵食品的功能。