Abstract
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.
Highlights
Soybean (Glycine max L) is grown worldwide for food consumption mainly because of its high nutritional quality, especially in terms of proteins and isoflavones (Gandhi, 2009; Mudryj, Aukema, & Yu, 2015)
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, and antioxidant activity of fermented soybean milk
The mean log CFU/ml in soymilk after 24 hours of fermentation ranged from 7.94 (L. acidophilus) to 9.02 (L. plantarum), showing that L. acidophilus had the lowest growth in soymilk
Summary
Soybean (Glycine max L) is grown worldwide for food consumption mainly because of its high nutritional quality, especially in terms of proteins and isoflavones (Gandhi, 2009; Mudryj, Aukema, & Yu, 2015). Fermented soymilk is digestible and has antioxidant properties that prevent cancer (Jooyandeh, 2011; Takagi, Kano, & Kaga, 2015; Telang, Joshi, Sutar, & Thorat, 2010; Vij et al, 2011; Ziaei & Halaby, 2017). This may be due to the improvement in β-galactosidase activity converting isoflavone glycosides towards aglycones, the latter are the bioactive forms known for their health benefits (Liu, Yang, & Fang, 2018; Otieno, Ashton, & Shah, 2006; Tsangalis, Ashton, Stojanovska, Wilcox, & Shah, 2004; Villares, Rostagno, García-Lafuente, Guillamón, & Martínez, 2011). A study done previously reported stronger antioxidant activity by isoflavones extract from fermented soybean milk than from the unfermented one (Marazza, Nazareno, Savoy, Giori, & Garro, 2012)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
