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Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei
Biotechnology and Applied Biochemistry ( IF 3.2 ) Pub Date : 2021-01-04 , DOI: 10.1002/bab.2094 Samreen Ahsan 1 , Adnan Khaliq 1 , Muhammad Farhan Jahangir Chughtai 1 , Muhammad Nadeem 2 , Assam Bin Tahir 3 , Amir Alaud Din 4 , Godswill Ntsomboh Ntsefong 5 , Mohammad Ali Shariati 6, 7 , Maksim Rebezov 8, 9, 10 , Zhanibek Yessimbekov 6 , Muthu Thiruvengadam 11
Biotechnology and Applied Biochemistry ( IF 3.2 ) Pub Date : 2021-01-04 , DOI: 10.1002/bab.2094 Samreen Ahsan 1 , Adnan Khaliq 1 , Muhammad Farhan Jahangir Chughtai 1 , Muhammad Nadeem 2 , Assam Bin Tahir 3 , Amir Alaud Din 4 , Godswill Ntsomboh Ntsefong 5 , Mohammad Ali Shariati 6, 7 , Maksim Rebezov 8, 9, 10 , Zhanibek Yessimbekov 6 , Muthu Thiruvengadam 11
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The current research work was carried out to evaluate the effect of three different varieties (NARC-II, Williams 82, Ajmeri) of soybean along with single and coculture impact of Lactobacillus acidophilus and Lactobacillus casei on fermented soymilk. The periodically microbial and antioxidative activities of fermented soymilk were analyzed during the storage of 24 days. Moreover, the effect of fermentation on rheological and structural changes was examined along with isoflavone contents in fermented soymilk. Viability of cells and antioxidative activities were found to be significantly (P < 0.05) higher in fermented soymilk using mixed cultures. The rheological attributes demonstrated higher viscosity in coculture fermented soymilk. Scanning electron microscopic examination indicated that the growth characteristic of L. casei has a relatively more uniform texture and smaller pore size in comparison to L. acidophilus. Nevertheless, the combination of cultures exhibited precise pore formation with stronger cross-links of soybean protein throughout the structure. Assessment of isoflavones exhibited higher values, for daidzein (20.87 ppm) in comparison to genistein (6.57 ppm), in Ajmeri-based coculture soymilk. Conclusively, L. casei and L. acidophilous exhibited considerable antioxidant potential in the development of viscous, less porous, and rich in bioactive metabolites fermented soymilk, when used in combination and among varieties Ajmeri results it was the top of all. This suggests that the process evidence in this study could be recommended for high-quality soymilk production.
中文翻译：
嗜酸乳杆菌和干酪乳杆菌发酵豆浆的工艺功能质量评价
目前的研究工作旨在评估三种不同大豆品种（NARC-II、Williams 82、Ajmeri）的影响，以及嗜酸乳杆菌和干酪乳杆菌的单一和共培养对发酵豆浆的影响。对发酵豆浆在贮藏24天期间的周期性微生物活性和抗氧化活性进行分析。此外，还研究了发酵对发酵豆浆中流变学和结构变化的影响以及异黄酮含量。发现细胞活力和抗氧化活性显着（P< 0.05) 在使用混合培养物的发酵豆浆中更高。流变特性表明共培养发酵豆浆具有较高的粘度。扫描电镜检查表明，干酪乳杆菌的生长特征与嗜酸乳杆菌相比具有相对更均匀的质地和更小的孔径。然而，培养物的组合表现出精确的孔形成，并且在整个结构中具有更强的大豆蛋白交联。与基于 Ajmeri 的共培养豆浆中的染料木黄酮（6.57 ppm）相比，异黄酮的评估显示出更高的值，黄豆苷元（20.87 ppm）。最后，干酪乳杆菌和嗜酸乳杆菌在开发粘性、多孔性和富含生物活性代谢物的发酵豆浆方面表现出相当大的抗氧化潜力，当它与 Ajmeri 品种组合使用时，它是所有产品中的佼佼者。这表明本研究中的工艺证据可推荐用于高质量豆浆生产。
更新日期：2021-01-04
中文翻译：
嗜酸乳杆菌和干酪乳杆菌发酵豆浆的工艺功能质量评价
目前的研究工作旨在评估三种不同大豆品种（NARC-II、Williams 82、Ajmeri）的影响，以及嗜酸乳杆菌和干酪乳杆菌的单一和共培养对发酵豆浆的影响。对发酵豆浆在贮藏24天期间的周期性微生物活性和抗氧化活性进行分析。此外，还研究了发酵对发酵豆浆中流变学和结构变化的影响以及异黄酮含量。发现细胞活力和抗氧化活性显着（P< 0.05) 在使用混合培养物的发酵豆浆中更高。流变特性表明共培养发酵豆浆具有较高的粘度。扫描电镜检查表明，干酪乳杆菌的生长特征与嗜酸乳杆菌相比具有相对更均匀的质地和更小的孔径。然而，培养物的组合表现出精确的孔形成，并且在整个结构中具有更强的大豆蛋白交联。与基于 Ajmeri 的共培养豆浆中的染料木黄酮（6.57 ppm）相比，异黄酮的评估显示出更高的值，黄豆苷元（20.87 ppm）。最后，干酪乳杆菌和嗜酸乳杆菌在开发粘性、多孔性和富含生物活性代谢物的发酵豆浆方面表现出相当大的抗氧化潜力，当它与 Ajmeri 品种组合使用时，它是所有产品中的佼佼者。这表明本研究中的工艺证据可推荐用于高质量豆浆生产。
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