This study analyzed the effect of pH (X1), temperature (X2) and inulin amount (X3) on transformation of isoflavones (daidzin and daidzein) to equol in soymilk fermented with Bifidobacterium spp. All responses significantly (p < 0.05) fitted into quadratic models with coefficients of determination (R2) close to 1 (0.935–0.989). At 24 h of fermentation, amounts of daidzin and daidzein were influenced by all factors. While at 48 h, all factors affected daidzin and only temperature affected daidzein. Equol production was influenced by pH and temperature in 24 h and by all factors in 48 h fermentation. The optimum conditions for equol production were pH 8, 30 °C and 0.5% inulin. Model validation demonstrated there was no significant (p > 0.05) difference between the experimental and predicted values, suggested the suitability of established models in explaining the daidzin and daidzein transformation to equol as a function of pH, temperature and inulin.

本研究分析了双歧杆菌发酵豆浆中pH（X1），温度（X2）和菊粉量（X3）对异黄酮（大豆苷和大豆苷）转化为雌马酚的影响。spp。所有反应均显着（p <0.05）拟合到二次模型，其确定系数（R2）接近于1（0.935–0.989）。发酵24小时后，大豆苷和大豆苷元的量受所有因素影响。在48小时时，所有因素均影响大豆苷元，而温度仅影响大豆苷元。在24小时内pH和温度以及48小时发酵中的所有因素均影响着Equol的产生。雌马酚生产的最佳条件是pH 8、30°C和0.5％菊粉。模型验证表明，实验值和预测值之间没有显着差异（p> 0.05），这表明已建立的模型适用于解释黄豆苷元和黄豆苷元向雌马酚转化为pH，温度和菊粉的功能。