Fermented Soymilk Research Articles

Improving the productivity of Joper chickens with fermented soy milk waste (SMW)

The productivity of Joper chickens can be increased by improving feed quality using fermented soy milk waste (SMW). This research was carried out using 100 day olds chick (DOC) Joper in healthy conditions using a completely randomized design (RAL). The 5 dietary treatments of fermented SMW at levels in feed (0, 5, 10, 15 and 20%) with each treatment consisting of 5 DOC Joper and was repeated 4 times. SMW in this study was fermented using effective microorganism 4 (EM-4) at a dose of 7.50% of the weight of SMW. Statistical analysis showed that the fermented SMW level significantly (p<0.01) increased feed intake, body weight gain and body weight of Joper chickens and reduced mortality and FCR. The average feed intake ranged from 2071.50-2207.00 g/head; body weight gain (14.71-25.55 g/bird/day); body weight (556.00-934.25 g/bird); mortality (0.84-1.25%) and FCR (2.34-3.75). It can be concluded that improving feed using fermented SMW can increase the productivity of Joper chickens. The best productivity of Joper chickens was using 15% SMW.

Lacticaseibacillus paracasei JM053 alleviates osteoporosis in rats by increasing the content of soy isoflavone aglycones in fermented soymilk

Lacticaseibacillus paracasei JM053 has a high ability to convert soy isoflavones and can be used as a fermentation strain to ferment soymilk, thereby increasing the content of free aglycones in...

Utilization of Weissella confusa isolated from soymilk for soymilk fermentation

Utilization of <i>Weissella confusa</i> isolated from soymilk for soymilk fermentation

Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented foods using a new modified medium

The development of starter cultures tailored to different plant-based materials plays a crucial role in achieving better fermented plant-based dairy alternatives (PBDA). Therefore, the isolation and study of new plant-based lactic acid bacteria (LAB) strains is essential. In this study, we developed a new medium for LAB isolation. Results showed this medium supported faster growth for all the 23 tested model strains, compared to the growth on M17 or MRS. Using the newly developed medium, 136 LAB strains belonging to 23 species and 11 genera were isolated from 73 spontaneously fermented food samples after a rigorous de-replication process. In addition, uptake of plant-based carbohydrates were studied. Only four strains were able to ferment all tested sugars efficiently. Furthermore, the production of butter aroma compounds in fermented commercial PBDA, including coconut, oat, rice, hemp, pea, hazelnut, and soy milk was also determined. These results demonstrated significant variations in the performance of fermenting PBDA by using different strains, with E. casseliflavus and L. sakei identified as efficient butter aroma producers in most of the tested conditions. Notably, certain strains also exhibited different behaviors when fermenting different substrates. The findings may provide valuable insights into developing new non-dairy fermented cultures with desired attributes.

Probiotic Lactiplantibacillus plantarum KU210152 and its fermented soy milk attenuates oxidative stress in neuroblastoma cells

We evaluated the probiotic properties and neuroprotective effects of Lactiplantibacillus plantarum KU210152 and its application in soy milk. L. plantarum KU210152 exhibited high tolerance to artificial gastrointestinal conditions, high adhesion to intestinal cells (HT-29), and safe enzyme production. Conditioned medium acquired from HT-29 cells treated with heat-killed lactic acid bacteria (LAB-CM) was used to evaluate the neuroprotective effects. The CM exhibited neuroprotective effects via cell viability assay, morphological observations, and suppression of ROS production. Heat-killed L. plantarum KU210152 increased brain-derived neurotrophic factor (BDNF) and tyrosine hydroxylase (TH) expression in HT-29 cells. In SH-SY5Y cells, pretreatment with L. plantarum KU210152 CM decreased Bax/Bcl-2 ratio and upregulated BDNF and TH expression. The CM inhibited caspase-9 and caspase-3 activities. The neuroprotective effects of L. plantarum KU210152 were also confirmed in fermented soy milk. Therefore, both L. plantarum KU210152 and the fermented soy milk can be used as functional ingredients with neuroprotective effects against oxidative stress.

The attenuating effect of fermented soymilk on DSS-induced colitis in mice by suppressing immune response and modulating gut microbiota

Fermented soymilk (FSM) as a new plant-based yoghurt has attracted attention for its nutritional and health benefits. The aim of this research is to explore the effect of consuming FSM before and during inflammatory bowel disease (IBD) on intestinal immune response, and to assess whether fermentation and sucrose can improve the anti-inflammatory activity of soymilk (SM) and FSM, and finally clarify their effect on the gut microbiota and levels of short-chain fatty acids (SCFAs). Consuming FSM in advance can effectively alleviate weight loss and bloody stools in mice with colitis and is associated with a 27% colon length repair rate. It can also prevent spleen and liver enlargement, inhibit immune response and oxidative stress, and increase the expression of the tight junction protein occludin gene (60%). Meanwhile, intaking FSM during IBD reduced weight loss, prevented liver damage, and repaired colon injury. In addition, fermentation enhance the inhibitory effects of FSM on colitis, whereas adding 3% sucrose to FSM had no effect on its intervention in colitis. Analysis of the composition of the gut microbiota in mice showed that the intake of FSM reduced the relative abundance of the pathogenic bacteria Parasutterella, Turicibater, and Bacteroide by 75%, 62%, and 50%, respectively, and increased the relative abundance of the beneficial bacteria Akkermansiaceae, Lachnospiraceae, Alloprevotella, and Dubosella by 28%, 50%, 80%, and 63%, respectively. It further restored the levels of SCFAs in the mouse intestine. The results provide a scientific basis for FSM as a natural anti-inflammatory food that can improve inflammatory intestinal microbiota imbalance and promote gut health.

Fermented soy milk with cholesterol-lowering potential: Probiotics screening, physicochemical properties, antioxidant activity and volatile composition

In recent years, probiotics and soybean foods have been shown to have cholesterol-lowering properties. However, the unique soybean flavor limits the popularity of soy milk (water extract of soybeans), but probiotics fermentation has been confirmed to reduce soybean flavors and improve the cholesterol-lowering ability. In this study, we obtained a potential probiotic strain (Lactiplantibacillus plantarum P101) via the investigation of cholesterol-lowering properties, probiotic properties, safety, and fermented soy milk performance. Furthermore, we found that P101 fermentation improved the antioxidant activity and texture of soy milk. Subsequent analysis revealed that P101 fermentation enhanced the cholesterol-lowering ability of soy milk through improved isoflavone bioavailability and reduced cholesterol solubility. Moreover, P101 fermentation increased the level of ester aromatic substances (hexyl methanoate) while decreasing the content of soybean flavor substances (1-octene-3-alcohol and hexanal). Finally, we assessed the storage stability of fermented soy milk and found its quality remained consistent when stored at 4 °C for 20 days. Consequently, it can serve as a cholesterol-lowering alternative to cow's milk.

Influence of Starch Content on the Sensory and Rheological Quality of Fermented Soy Milk

Fermented soy milk is depreciated by consumers for its poor consistency and vegetable aroma. To rectify this deficiency, starch of traditional sweet cassava variety, was used at different rates as thickening agent as well as four aromas (mint, strawberry, banana and pineapple), to enhance the taste in the production of fermented soy milk. The viscosity measurement was done with a Programmable BROOKFIELD DV III. The descriptive sensory analysis were carried out with 15 trained panelists. The hedonic test was conducted with 50 untrained consumers. The viscosity of fermented soy milk increase with the starch concentration. The fermented soy milk with 3% of starch has the highest viscosity with 813.4 cP than the control one with 207.4 cP. The fermented soy milk incorporated with 0.5, 1 and 1.5% starch are less consistent in the mouth. For thickness, samples with 1, 1.5 and 2% starch were judged moderately thick than 2.5 and 3% of starch. Panel appreciated the thickness, ropiness and mouth-coating character of fermented soy milk with 2 and 2.5% starch. The mint and strawberry aromas were the most appreciated. Fermented soy milk incorporate of 2, 2.5% of starch with mint and strawberry as aroma could be marketed.

Fermented soybean foods and diabetes.

The number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a Westernized diet. Fermented foods are foods that are transformed by the action of microorganisms to produce beneficial effects in humans and have been consumed for thousands of years. The production and consumption of fermented soy foods, including natto, miso, douchi, cheonggukjang, doenjang, tempeh, and fermented soy milk, are widespread in Asian countries. This review focuses on fermented soybean foods and summarizes their effects on diabetes. Fermentation increases the content of ingredients originally contained in soybeans and adds new ingredients that are not present in the original soybeans. Recent studies have revealed that fermented soybean food modifies the gut microbiota-related metabolites by modifying dysbiosis. Furthermore, it has been reported that fermented soybean foods have antioxidant, anti-inflammatory, and anti-diabetic effects. In recent years, fermented foods, including fermented soybeans, have shown various beneficial effects. Therefore, it is necessary to continue focusing on the benefits and mechanisms of action of fermented foods.

Test of Antioxidants and Alpha-glucosidase Inhibitors from Lactic Acid Bacteria in Fermentation of Soy Milk (Soygurt)

Soygurt is an innovative product from yogurt which is fermented from soy milk. This research is an experimental study performed by an in vivo approach. The disc diffusion method evaluated the antibacterial activity of lactic acid bacteria isolates from Soygurt. Meanwhile, the antioxidant activity and inhibition of α-glucosidase enzymes were evaluated from cell-free supernatants of lactic acid bacteria isolated by spectroscopic methods. The results of the enumeration of lactic acid bacteria in Soygurt with 5% Lactobacillus acidophilic yogurt starter were 8.00 x 104 CFU/ml, and the calculation of lactic acid bacteria in Soygurt with Yakult starter was 5.00 x 107 CFU/ml. Lactic acid bacteria isolates from Soygurt with 5% Lactobacillus acidophilic starter showed no antibacterial activities against Staphylococcus aureus bacteria by the disc diffusion method. However, this lactic acid bacteria isolate had antioxidant activity and inhibited the α-glucosidase enzyme. It was shown by the percentage of DPPH inhibition, which ranges from 27.06-58.63%. Meanwhile, the moderate inhibitory activity of the α-glucosidase enzyme was 50.55%. Therefore, it can be concluded that lactic acid bacteria isolated from Soygurt with 5% Lactobacillus acidophilic yogurt starter have antioxidant and antidiabetic activity.

Estrogenic activity of fermented soymilk extracts and soy compounds

To understand the complex mechanism of estrogen action, multiple assays based on different biological principles are necessary. The estrogenic activity of soymilk extracts was evaluated for soymilk extracts before and after fermentation using Lactobacillus delbrueckii, and the data were compared with major isoflavone constituents. Cell, protein, and transcription assays were used in this study to evaluate the estrogenic activity of soymilk extracts before and after fermentation, in addition to the activity of four soy compounds, namely genistein and daidzein and their glycosides, genistin and daidzin. These assays clearly demonstrated the estrogenic activity of these soymilk extracts and soy compounds, although the presence of complex mechanisms for the responses at the transcription level, presumably due to the differences in the mechanism of estrogen signaling. Furthermore, greater estrogenic activity was observed after fermentation of the soymilk extracts. The data obtained by RNA-sequencing were further examined using the Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) databases to determine cell functions, i.e., biological processes and metabolic pathways. Among the identified cell functions, the sets of genes for cell division/cell cycle and DNA replication/DNA repair were significantly up-regulated, whereas those for autophagy were significantly down-regulated, which explains the enhanced cell proliferation promoted by these materials. The estrogenic activity of soymilk extracts and soy flavonoids, and the contribution of fermentation, have multiple pharmacological benefits, including bone protection/bone regeneration, cancer chemoprevention, neuroprotection, and the treatment of menopausal syndromes.

Fermented milk supplemented with water-soluble curcumin ameliorates survival rate, selected biochemical parameters and fecal microbiota of Ehrlich ascites carcinoma-bearing mice

This study assessed the impact of fermented cow and soy milk supplemented with curcumin on enhancement the health status of female Swiss mice under Ehrlich ascites carcinoma (EAC) condition. Both types of milk were fermented by Lactobacillus plantarum EMCC 1027. Ninety-five grams of basal diet mixed with five grams of either fermented cow or soy milk supplemented with curcumin. Induction of Ehrlich tumor-bearing mice synergized by intraperitoneal injection with 1 × 106 Ehrlich ascites tumor cells after one week of the adaptation period. Our results showed that levels of survival rate were increased to 117% in mice that were fed fermented cow and soy milk while supplementation of fermented soy milk with curcumin improved the survival rate to 150%. The concentration of glutathione and superoxide dismutase in Ehrlich tumor-bearing was increased after feeding with both types of fermented milk. Fermented soy milk supplemented with curcumin showed the highest reduction levels of plasma tumor necrosis factor (TNF)-α and interleukin-6. The relative gene expression TNF-α was also significantly (P < 0.05) down-regulated in mice that were fed fermented soy milk with curcumin. The viable count of lactobacilli and bifidobacteria in feces samples was increased when mice fed both types of fermented milk. Dietary feeding with fermented cow or soy milk supplemented with curcumin has an ameliorative impact on the survival rate, antioxidant capacity, inflammation, fecal microbiota in EAC mouse model. Further research is still needed to investigate the molecular mechanisms in this tumor.

Enhancing the functionality of plant-based Yogurt: Integration of lycopene through dual-stage fermentation of soymilk

Well-defined compositional assemblies of plant-based yogurt are of fast-growing awareness for world population concerning environmental sustainability, economic burdens and health risks. Soybean is an attractive candidate for plant yogurt, suffering from poor flavor, limited nutrition, and undesired allergens to offer healthy-functional segments. Herein, we deciphered a novel lycopene-soy yogurt by efficient two-stage fermentation of engineered B. subtilis and LAB. The fortified sogurt was ensured with redundant lycopene of 22.67 ± 2.95 mg/g DCW by engineered B. subtilis and enriched soy isoflavone from synergistic effects of engineered B. subtilis and LAB, possessing strong antioxidant capacity for upgrading functionality. Moreover, the desired pH, accelerated protein hydrolysis, enhanced amino acid availability, and expected sensory attributes cooperatively conferred lycopene-soy yogurt as healthy functional food. High potential is firstly ascribed to sequential dual culture of engineered B. subtilis and LAB in lycopene-soy yogurt, in which flavorful, hypoallergenic and antioxidative ingredients enabled functionalities for plant-based yogurt.

Phenotypic and genomic analyses of bacteriocin-producing probiotic Enterococcus faecium EFEL8600 isolated from Korean soy-meju.

Enterococcus faecium is a prevalent species found in fermented soybean products, known for its contributions to flavor development and inhibition of pathogenic microorganisms during fermentation. This study aims to provide comprehensive phenotypic and genomic evidence supporting the probiotic characteristics of E. faecium EFEL8600, a bacteriocin-producing strain isolated from Korean soy-meju. Phenotypic analysis revealed that EFEL8600 produced a peptide with inhibitory activity against Listeria monocytogenes, estimated to be 4.6 kDa, corresponding to the size of enterocins P or Q. Furthermore, EFEL8600 exhibited probiotic traits, such as resilience in gastrointestinal conditions, antioxidant and anti-inflammatory activities, and protection of the intestinal barrier. Safety assessments demonstrated no hemolytic and bile salt deconjugation activities. Genomic analysis revealed the presence of several genes associated with probiotic characteristics and bacteriocin production, while few deleterious genes with a low likelihood of expression or transferring were detected. Overall, this study highlights E. faecium EFEL8600 as a potent anti-listeria probiotic strain suitable for use as a starter culture in soymilk fermentation, providing potential health benefits to consumers.

Anti-fatigue activities of γ-aminobutyric acid-enriched soymilk in an acute exercise-treated mouse model via regulating AMPK/PGC-1α pathway

Gamma-aminobutyric acid (GABA), a four carbon non-protein amino acid, is extensively distributed in nature and shows various biological functions. In the present study, Lactobacillus brevis ATCC 367 and Lactobacillus plantarum ASCC 276, two producers with high GABA production capacity, were selected to ferment soymilk and their optimal culture conditions were investigated. Then, the anti-fatigue ability of GABA-enriched soy protein isolate (SPI) fermented milk was assessed by the weight-loaded forced swimming test and the related biochemical parameters were recorded to find possible reasons. Results demonstrated that soymilk added with glucose was capable of yielding the highest GABA content when used Streptococcus thermophilus 1303 and Lactobacillus brevis ATCC 367 as starter bacteria, and exhibited the high anti-fatigue effect in mice, mainly manifested in extending the forced swimming time, suppressing the blood lactic acid, urea nitrogen and lactate dehydrogenase content, and promoting the level of liver glycogen, muscle glycogen and muscle ATP. More importantly, SPI fermented milk beverages decreased reactive oxygen species levels via improving the concentrations of superoxide dismutase and glutathione peroxidase and inhibiting the content of malondialdehyd and promoted energy reserves by stimulating the expression of AMPK and PGC-1α in muscle, thus showing its fatigue-alleviating effect. Our study disclosed that there was a positive correlation between GABA content and anti-fatigue-related indicators of SPI fermented milk, which will be of interest for developing fermented milk with high anti-fatigue activity.

Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk

This study evaluated the effects of four previously reported strains of Lactiplantibacillus plantarum (T1, CL80, CSK, and S-1A) with different phenotypic characteristics on the fermentation quality, flavor characteristics, and digestive properties of soy milk. The results showed that all four strains exhibited good gastrointestinal survival and Caco-2 cell adhesion probiotic characteristics. The total free amino acid content of fermented soy milk significantly increased from 27.57 mg/100 g to 41.28 mg/100 g, enriching the soy milk with acidity and increasing the volatile flavor compounds such as acetic acid, decanoic acid, and octanoic acid. The fermentation process effectively reduced the levels of volatile compounds associated with beany off-flavors, including 1-octen-3-ol, 1-nonanol, hexanal, heptanal, 2-octenal, furfural, and trans-2,4-decadienal. The gel texture and rheological analysis indicated that soy milk fermented with the viscous phenotypic strains T1 and CL80 exhibited higher water-holding capacity (95.45%, 93.64%) and apparent viscosity (916.39, 713.78 Pa s). Furthermore, in vitro dynamic digestion demonstrated that soy milk fermented with the viscous phenotypic strains was more easily digested during the gastric phase compared to the non-viscous strains. In the intestinal phase of digestion, soy milk fermented with the ropy phenotypic strains had significantly higher levels of small peptides compared to the non-ropy strains, which facilitated the transfer and absorption of nutrients. This study provides valuable insights into improving the nutritional flavor and digestive properties of soy milk through fermentation using Lactiplantibacillus plantarum strains with different phenotypic characteristics.

Research trends and approaches for the nutritional and bio-functionality enhancement of fermented soymilk

Research trends and approaches for the nutritional and bio-functionality enhancement of fermented soymilk

Enhanced Cholesterol-Lowering and Antioxidant Activities of Soymilk by Fermentation with Lactiplantibacillus plantarum KML06.

This study aimed to evaluate the cholesterol-lowering and antioxidant activities of soymilk fermented with probiotic Lactobacillaceae strains and to investigate the production of related bioactive compounds. Lactiplantibacillus plantarum KML06 (KML06) was selected for the fermentation of soymilk because it has the highest antioxidant, cholesterol-lowering, and β-glucosidase activities among the 10 Lactobacillaceae strains isolated from kimchi. The genomic information of strain KML06 was analyzed. Moreover, soymilk fermented with KML06 was evaluated for growth kinetics, metabolism, and functional characteristics during the fermentation period. The number of viable cells, which was similar to the results of radical scavenging activities and cholesterol assimilation, as well as the amount of soy isoflavone aglycones, daidzein, and genistein, was the highest at 12 h of fermentation. These results indicate that soymilk fermented with KML06 can prevent oxidative stress and cholesterol-related problems through the production of soy isoflavone aglycones.

Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95.

In recent times, there has been a growing consumer interest in replacing animal foods with alternative plant-based products. Starting from this assumption, for its functional properties, soymilk fermented with lactic acid bacteria is gaining an important position in the food industry. In the present study, soymilk was fermented with Lactiplantibacillus plantarum LP95 at 37 °C, without the use of stabilizers as well as thickeners and acidity regulators. We evaluated the antioxidant capacity of fermented soymilk along with its enrichment in aglycone isoflavones. The conversion of isoflavone glucosides to aglycones (genistein, glycitein, and daidzein) was analyzed together with antioxidant activity (ABTS) measurements, lipid peroxidation measurements obtained by a thiobarbituric acid reactive substance (TBARS) assay, and apparent viscosity measurements. From these investigations, soymilk fermentation using Lp. plantarum LP95 as a starter significantly increased isoflavones' transformation to their aglycone forms. The content of daidzein, glycitein, and genistein increased after 24 h of fermentation, reaching levels of 48.45 ± 1.30, 5.10 ± 0.16, and 56.35 ± 1.02 μmol/100 g of dry weight, respectively. Furthermore, the antioxidant activity increased after 6 h with a reduction in MDA (malondialdehyde). The apparent viscosity was found to increase after 24 h of fermentation, while it slightly decreased, starting from 21 days of storage. Based on this evidence, Lp. plantarum LP95 appears to be a promising candidate as a starter for fermented soymilk production.

Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk.

The purpose of this study was to investigate the effects of Polygonatum sibiricum (P. sibiricum) on microbial fermentation, physicochemical properties, and functional properties of fermented soymilk. Three types of fermented soymilk were prepared. The first type was fermented directly from regular soymilk (fermented soymilk, FSM), and the other two were fermented after adding P. sibiricum (P. sibiricum fermented soymilk, P-FSM) or P. sibiricum polysaccharides (P. sibiricum polysaccharides fermented soymilk, PP-FSM). The differences in physical and chemical indexes such as pH value, acidity, and water-holding capacity were mainly compared, and the differences in the contents of functional components such as total phenols, total flavonoids, soy isoflavones, γ-aminobutyric acid, and organic acids were compared. The functionalities of the three samples in terms of antioxidant activity were evaluated, and the relevance of each active substance was explored. Compared with the FSM group, the addition of P. sibiricum and P. sibiricum polysaccharides could not only significantly promote the fermentation of Lactobacillus but also significantly improve the stability of the finished products during storage and prolong the shelf life of the finished product. The conversion rates of glycoside soybean isoflavones in the PP-FSM and P-FSM groups were 73% and 69%, respectively, which were significantly higher than those in the FSM group (64%). At the end of fermentation, the γ-aminobutyric acid contents of the PP-FSM and P-FSM groups were 383.66 ± 1.41 mg/L and 386.27 ± 3.43 mg/L, respectively, while that of the FSM group was only 288.66 ± 3.94 mg/L. There were also great differences in the content and types of organic acids among the three samples, especially lactic acid and acetic acid. By comparing the antioxidant capacity of DPPH (1,1-Diphenyl-2-picrylhydrazyl free radical), AB-TS (2,2'-Azinobis-3-ethylbenzthiazoline-6-sulphonate), and iron chelation, it was found that both PP-FSM and P-FSM were superior to FSM, and the antioxidant capacity had a certain correlation with the contents of total phenols and total flavonoids.