Fermented Soymilk Research Articles

Fermentation of soymilk with Lactobacillus acidophilus enhances the functional attributes and health-promoting properties

Fermented soymilk is a traditional oriental food beverage that has various health benefits due to its bioactive compounds. However, the fermentation process and the probiotic strains used can affect the quality and functionality of fermented soymilk. In this study, we designed to develop a novel functional food by fermenting soymilk with Lactobacillus acidophilus (L. acidophilus), a probiotic bacterium that can improve microbiota present in intestine and modulate the immune system. We evaluated the physicochemical, microbiological and sensory attributes of the fermented soymilk, as well as its total phenolic, flavonoids, free amino acids, antioxidant and anticancer activities. The results revealed that L. acidophilus had ability to grow well and produce lactic acid in soymilk, resulting in a pH of 4.4 and a titratable acidity of 0.72 g of lactic acid per 100 mL after 12 h of fermentation. The fermented soymilk had a smooth texture, a pleasant aroma and a sour taste, and was well accepted by the panelists. The fermented soymilk also exhibited a good amount of total phenolic, flavonoids, free amino acids with high antioxidant activity towards DPPH free radicals (IC50 = 55.51 µg/mL) and the inhibition of human colorectal cancer cells (HCT-116) in a dose-dependent manner (IC50 = 67.13 µg/mL). Overall, these findings suggest that fermented soymilk with L. acidophilus is a novel functional food with potential therapeutic values for the prevention and treatment of oxidative stress, cancer and metabolic disorders.

Fermented Soymilk with Probiotic Lactobacilli and Bifidobacterium Strains Ameliorates Dextran-Sulfate-Sodium-Induced Colitis in Rats.

Background: Current treatments for inflammatory bowel disease (IBD) are relatively futile and the extended use of drugs may reduce effectiveness. Several probiotic strains have shown promise in relieving/treating IBD symptoms. Objectives: The current study investigated the impact of fermented soymilk with a mixture of probiotic starter cultures containing Lactobacillus rhamnosus, L. casei, L. plantarum, L. acidophilus, Bifidobacterium longum, and B. animalis subsp. lactis in rats with dextran sulfate sodium (DSS)-induced colitis compared to control. Methods: Rats were randomly assigned to five groups (5 rats/group; n = 25): G1: negative normal control; G2: positive control (DSS); G3: DSS with sulfasalazine (DSS-Z); G4: DSS with soymilk (DSS-SM), and G5: DSS with fermented soymilk (DSS-FSM). Parameters monitored included the following: the disease activity index (DAI), macroscopic and histological assessments of colitis, and a fecal microbial analysis performed to assess the severity of inflammation and ulceration. Results: The DSS-FSM rats group exhibited lower DAI scores (p < 0.05) than other treated groups during the induction period. A macroscopical examination revealed no ulceration or swelling in the intestinal mucosa of rats in the DSS-FSM-treated group, resembling the findings in the negative control group. In the positive control (DSS group), the colon tissue showed increased inflammation (p < 0.05), whereas those in the DSS-SM- and DSS-FSM-treated rats groups did not show significant macroscopic scores of colitis. The positive DSS control and DSS-Z groups had crypt erosion and ulceration areas, severe crypt damage, and epithelial surface erosion, which were absent in the negative control and DSS-FSM groups. The counts of Lactobacillus spp. and Bifidobacterium spp. remained stable in both G1 and G5 over 4 weeks. The consumption of fermented soymilk with a mixture of probiotics could minimize the severity of DSS-induced colitis in rats. Conclusion, it was found that fermented soymilk containing Lactobacilli and Bifidobacterium might be an effective vehicle for reducing the severity of DSS-induced colitis in rats.

Identification and characterisation of dextran produced by a novel high yielding Weissella cibaria Fiplydextran strain

An exopolysaccharide (EPS)-producing bacterial strain was isolated from fermented soy milk and identified as Weissella cibaria strain Fiplydextran through morphological, biochemical and 16S rDNA sequence analysis. Here, we report the optimisation of cultural conditions for the organism to achieve maximum EPS production, along with its molecular characterisation, functional properties, and prebiotic potential. The exceptionally high EPS yield (0.61 g per g of sucrose) was obtained from the optimised medium (200 g/L of sucrose, 15 g/L of yeast extract) at 30 °C after 48 h. HPAEC-PAD analysis revealed that the EPS is homopolymer of glucose having Mw as 3.23 × 107 Da determined using viscosity method. Methylation analysis and NMR results confirmed the EPS as dextran with α (1 → 6)-linkage (96.5 %) as main chain and α (1 → 3)- as branch chain linkage (3.5 %). Thermogravimetric analysis exhibited higher thermal stability of EPS. The EPS was observed to support the growth of Bacteroides spp. in pure culture form but not that of Lactobacillus or Bifidobacterium spp. However, a low level of bifidogenic activity was observed upon use of mixed culture of B. fragilis and B. longum. The research implies industrial applications of W. cibaria Fiplydextran for the production of high molecular weight dextran with better yield.

Fermented soy milk enhances survival and acid tolerance of Lactiplantibacillus plantarum LP-6 in an in vitro human stomach digestion system

This study aimed to compare the efficacy of fermented cow milk and fermented soy milk as protective carriers for the probiotic strain, Lactiplantibacillus plantarum LP-6 (LP-6), during upper gastrointestinal digestion. Using a near-real dynamic in vitro human stomach system, we evaluated the survival of LP-6 in fermented soy milk and fermented cow milk under simulated upper gastrointestinal conditions. Additionally, we conducted metabolomics analysis at different digestion stages to investigate the potential mechanisms of probiotic survival. Our results revealed that soy milk outperformed cow milk as a carrier, significantly improving the survival of LP-6 throughout digestion. The metabolomics analysis revealed notable enrichment in aspartic acid, glutamate, glutamine, phenylalanine metabolism, and ABC transporter proteins in digested fermented soy milk compared to digested fermented cow milk. These changes likely contribute to enhanced acid tolerance and bacterial cell protection in fermented soy milk. Our findings suggest that soy milk is an optimal carrier for LP-6, effectively protecting specific strains from acid stress while ensuring efficient delivery.

Genomic and phenotypic analysis unveiling the carbohydrate metabolic characteristics of Leuconostoc citreum SH12 in plant-based fermentation

Leuconostoc citreum has been widely utilized for industrial fermentation. Previously, we found Leuc. citreum SH12 as a starter culture, exhibited superior fermentation characteristics in plant-based food, but its genomic, evolutionary and carbohydrate metabolic features remained unclear. This study aimed to reveal the metabolic characteristics of Leuc. citreum SH12 in response to various carbon sources by genomic and phenotypic analysis. By multiple sequencing technology, we assembled the 1.84 Mb complete genome of Leuc. citreum SH12 and identified 193 carbohydrate metabolism genes involved in the KEGG annotation, including 59 carbohydrate-active enzymes (CAZymes) genes. Comparative genome analysis indicated that Leuc. citreum SH12 had carbohydrate metabolism pathways similar to other Leuc. citreum, but it had 27 specific genes annotated as ABC transporters and hypothetical proteins, probably representing great resilience to the environment. The reconstruction of carbohydrate metabolic pathways and carbon utilization tests showed that Leuc. citreum SH12 could metabolize glucose, sucrose, fructose and maltose well, followed by xylose, arabinose, mannose and cellobiose, but could not utilize galactose, lactose, raffinose and stachyose. Soymilk fermentation test indicated that the strain could produce mannitol, and water-soluble and water-insoluble α-glucans. This study provided insights into a deeper understanding of the genomic and carbohydrate metabolic characteristics of Leuc. citreum SH12, and implied its potential application in plant-based fermented food.

In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues

In this study, a variety of probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus rhamnosus, and Bifidobacterium bifidum, were utilized for soymilk fermentation both as free cells and as synbiotics on agro-industrial residuals such as okara, whey protein, banana peels, apple pomace, sugarcane bagasse, orange peels, and lemon peels. Among these, Lacticaseibacillus rhamnosus emerged as the most significant strain for soymilk fermentation, exhibiting a viability of 10.47 log cfu/mL, a pH of 4.41, total acidity of 1.12%, and organic acid contents (lactic and acetic acid) of 11.20 and 7.50 g/L, respectively. As a synbiotic Lacticaseibacillus rhamnosus immobilised on okara, showed even more impressive results, with a viability of 12.98 log cfu/mL, a pH of 4.31, total acidity of 1.27%, and organic acid contents of 13.90 and 9.30 g/L, respectively. Over a 12-h fermentation period, cell viability values increased by 10.47-fold in free cells and 11.19-fold in synbiotics. Synbiotic supplementation of fermented soymilk proved more beneficial than free cells in terms of viability, acidity, and organic acid content. Furthermore, when synbiotic fermented soymilk was freeze-dried to simulate the digestive system in vitro, synbiotics and freeze-dried cells demonstrated superior gastrointestinal tract survival compared to free cells. Both the probiotic bacteria and the synbiotics exhibited cytotoxicity against colon and liver cancer cell lines, with half-maximal inhibitory concentrations ranging from 41.96 to 61.52 μL/well.

Lactocaseibacillus-deglycosylated isoflavones prevent Aβ 40-induced Alzheimer’s disease in a rat model

Alzheimer’s disease (AD) is the most common neurodegenerative disease, with symptoms appearing in the cerebral cortex and hippocampus. amyloid β peptide (Aβ) has been shown to deposit in the brain, causing oxidative stress and inflammation, leading to impaired memory and learning. Lactocaseibacillus fermentation can produce deglycosylated isoflavones with high physiological activity, which can scavenge free radicals, enhance total antioxidant capacity and inhibit oxidative inflammatory responses. Therefore, in this study, Lactocaseibacillus paracasei subsp. paracasei NTU101 (NTU101) fermented soybean milk and its extracts were used as test substances, and AD model rats were established by infusion of Aβ40 in the brain for 28 days, and the preventive and ameliorating effects of NTU 101 fermented soymilk were discussed. Effects of soymilk and unfermented soymilk on AD, and explore its effects on AD. Main functional ingredients. The results showed that deglycosylated isoflavones in NTU101 fermented soybean milk improved AD symptoms. Mechanisms of actions include the inhibition of oxidative inflammation; reduction in the expression of risk factors for tau protein and apo E protein production, the deposition of Aβ40 around the hippocampus, and the expression of TLR-2 and RAGE proteins in astrocytes and microglia; and improvement in the memory and learning ability.

Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages.

The food and beverage industry has shown a growing interest in plant-based beverages as alternatives to traditional milk consumption. Soy milk is derived from soy beans and contains proteins, isoflavones, soy bean oligosaccharides, and saponins, among other ingredients. Because of its high nutritive value and versatility, soy milk has gained a lot of attention as a functional food. The present work aims to explore the prebiotic properties and gastrointestinal tolerance potential of new formulations of soy milk-derived drinks to be fermented with riboflavin-producing probiotic Lactiplantibacillus plantarum MTCC (Microbial Type Culture Collection and Gene Bank) 25432, Lactiplantibacillus plantarum MTCC 25433, and Lactobacillus acidophilus NCIM (National Collection of Industrial Microorganisms) 2902 strains. The soy milk co-fermented beverage showed highest PAS (1.24 ± 0.02) followed by soy milk beverages fermented with L. plantarum MTCC 25433 (0.753 ± 0.0) when compared to the commercial prebiotic raffinose (1.29 ± 0.01). The findings of this study suggested that the soy milk beverages exhibited potent prebiotic activity, having the ability to support the growth of probiotics, and the potential to raise the content of several bioactive substances. The higher prebiotics activity score showed that the higher the growth rate of probiotics microorganism, the lower the growth of pathogen. For acidic tolerance, all fermented soy milk managed to meet the minimal requirement of 106 viable probiotic cells per milliliter at pH 2 (8.13, 8.26, 8.30, and 8.45 logs CFU/mL, respectively) and pH 3.5 (8.11, 8.07, 8.39, and 9.01 log CFU/mL, respectively). The survival rate of soy milk LAB isolates on bile for 3 h ranged from 84.64 to 89.60%. The study concluded that lactobacilli could thrive in gastrointestinal tract. The sensory evaluation scores for body and texture, color, flavor, and overall acceptability showed a significant difference (p < 0.05) between the fermented probiotic soy milk and control samples. Soy milk fermented with a combination of L. plantarum MTCC 25432 & MTCC 25433 demonstrated the highest acceptability with the least amount of beany flavor. The findings of the study suggest soy milk's potential in plant-based beverage market.

Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture.

In this study, a newly isolated Pediococcus acidilactici F3 was used as probiotic starter for producing fermented soymilk to enhance antioxidant properties with high antimicrobial activity against food-borne pathogens. The objectives of this study were to investigate optimized fermentation parameters of soymilk for enhancing antioxidant property by P. acidilactici F3 and to assess the dynamic antimicrobial activity of the fermented soymilk during co-culturing against candidate food-borne pathogens. Based on central composite design (CCD) methodology, the maximum predicted percentage of antioxidant activity was 78.9% DPPH inhibition. After model validation by a 2D contour plot, more suitable optimum parameters were adjusted to be 2% (v/v) inoculum and 2.5 g/L glucose incubated at 30 °C for 18 h. These parameters could provide the comparable maximum percentage of antioxidant activity at 74.5 ± 1.2% DPPH inhibition, which was up to a 23% increase compared to that of non-fermented soymilk. During 20 days of storage at 4 °C, antioxidant activities and viable cells of the fermented soymilk were stable while phenolic and organic contents were slightly increased. Interestingly, the fermented soymilk completely inhibited food-borne pathogens, Salmonella Typhimurium ATCC 13311, and Escherichia coli ATCC 25922 during the co-culture incubation. Results showed that the soymilk fermented by P. acidilactici F3 may be one of the alternative functional foods enriched in probiotics, and the antioxidation and antimicrobial activities may retain nutritional values and provide health benefits to consumers with high confidence.

Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion

Herein, the texture properties, polyphenol contents, and in vitro protein digestion characteristics of soymilk single- or co-fermented by non-typical milk fermenter Bacillus natto (B. natto), Propionibacterium freudenreichii subsp. shermanii (P. shermanii), and traditional milk fermenter were evaluated. Co-fermenting procedure containing B. natto or P. shermanii could raise the amounts of gallic acid, caffeic acid, and GABA when compared to the unfermented soymilk. Co-fermented soymilk has higher in vitro protein digestibility and nutritional protein quality. Through peptidomic analysis, the co-work of P. shermanii and Lactobacillus plantarum (L. plantarum) may release the highest relative percentage of bioactive peptides, while the intervention of B. natto and Streptococcus thermophilus (S. thermophilus) resulted in more differentiated peptides. The multi-functional bioactive peptides were mainly released from glycine-rich protein, β-conglycinin alpha subunit 1, and ACB domain-containing protein. These findings indicated the potential usage of B. natto/S. thermophilus or P. shermanii/L. plantarum in bio-enhanced soymilk fermentation.

Characterization of the volatile organic compounds and sensory properties of fermented soymilks as affected by carbohydrates and starter cultures

Soymilks were fermented by two starter cultures and with different levels of added glucose or lactose respectively. GC-MS, HS-GC-IMS and GC × GC-TOFMS were compared and the latter reported much more volatile organic compounds (VOCs). The VOCs profiles of the fermented soymilks were divided into four groups using principal component analysis and hierarchical clustering analysis. Based on the variable importance in the projection value greater than 1.0 and one way ANOVA (P < 0.05), 22 VOCs were respectively identified as the critical differential VOCs in starter culture A and B fermented soymilk, and the concentrations of the critical differential VOCs changed in different patterns in response to the addition of carbohydrates. Four significant metabolic pathways were involved via the metabolite set enrichment analysis, including the glycolysis/gluconeogenesis, pyruvate metabolism. Among critical differential VOCs, there were 11 and 13 aroma-active compounds with odor activity values greater than 1.0, for starter culture A and B fermented soymilks respectively. The deductive sensory properties of the fermented soymilks as affected by carbohydrate addition were evaluated. This study provides experimental and theoretical bases for improving flavor quality of fermented soymilks.

Unravelling the effect of extraction on anthocyanin functionality and prebiotic potential

Anthocyanins, considered as prebiotic ingredients for functional foods, were extracted from black soybean (BS), black grape (BG), black carrot (BCPm), and black rice (BR) using conventional solvent extraction (CSE) and microwave-assisted extraction (MAE). The study employed a split-plot design with CSE and MAE as main plot factors and anthocyanin extracts (AEs) as subplot factors. Anthocyanins were evaluated for stability (polymeric color, degradation index) and functionality (antioxidant capacity). Prebiotic potential on Lactobacillus rhamnosus, Lactobacillus acidophilus, Weissella confusa was assessed in fermented soymilk. MAE showed higher extraction yield than CSE in BG (3-fold), BS (2-fold), BCPm (1.2-fold), and BR (1.6-fold). Black grape (1255.76 mg/L) and black soybean (976.5 mg/L) had highest anthocyanin with better stability, functionality, and prebiotic potential. The SCFA concentration (propionic acid and butyric acid) increased significantly in BG fortified-fermented soymilk. Overall, anthocyanin-enriched soymilk exhibited higher prebiotic potential, with MAE as the superior extraction method for anthocyanin functionality and stability.

The effect of EM-4 dosage in fermentation on the quality of soy milk waste (SMW) as an alternative feed ingredient to increase production cost efficiency in the poultry business

The increasing consumption of soy milk, especially in European countries, has an impact on high soy milk production. This causes increasing the waste and it will have an impact on environmental pollution. This research aims to obtain the best dose of EM-4 in fermented soy milk waste (SMW) as an alternative feed to increase production cost efficiency in the poultry business. This research was conducted with laboratory experiments using a completely randomized design (CRD). This research used 5 levels of EM-4 (0; 2.5; 5; 7.5 and 10%) and each treatment was repeated 4 times. Statistical analysis showed that the EM-4 level was very significant (p<0.01) in increasing the quality of texture, moisture content, temperature, sugar and crude protein; reduce crude fiber; and significantly (p<0.05) improved SMW color. The average SMW texture score ranges from 1.00-3.00; moisture content (12.75-15.10%); temperature (27.68-29.33°C); sugar concentration (0.00-5.00%); crude protein (13.66-18.68%), crude fiber (5.07-9.67) and color score (2.50-3.75). It was concluded that fermentation using EM-4 as an inoculum could improve the quality of soy milk waste (SMW) as an alternative feed to increase production cost efficiency in the poultry business. The best quality of SMW was obtained in fermentation with an EM4 level of 7.5%

Effect of complex prebiotics on Lactobacillus gasseri JM1 fermented soymilk: Physicochemical, flavor characteristics, and metabolites

Fermented soymilk reduces its overall acceptability due to its unpleasant flavor, but synergistic fermentation of soymilk with prebiotics and probiotics may be an effective way to improve its flavor. In this study, soymilk was fermented by adding 3% complex prebiotics (fructose oligosaccharides (FOS): inulin: galactose oligosaccharides (GOS) = 2: 2: 1) in synergy with Lactobacillus gasseri JM1. The study found that by increasing the viscosity of soymilk (2528.80 ± 132.07 cP), which in turn increased its water holding capacity (52.07 ± 2.02%). Based on GC-MS, metabolomics, and multivariate statistical PCA analysis, 2,3-butanedione, 2,3-pentanedione, 2-butanone, and acetoin were found to be significant modifiers of soymilk flavor compared to the control group (P < 0.05). No odors such as 1-octen-3-ol, hexanal, etc. were detected. In addition, relatively high levels of isoflavonoids such as genistein and daidzein have also been found. This study provides ideas and baseline data for research related to soymilk product innovation, flavor extension, and quality improvement.

Effects of fermented soymilk with Lacticaseibacillus paracasei YIT 9029 on gut microbiota and defecation habits: a randomised, double-blind, placebo-controlled study.

Previous studies have demonstrated that soymilk and Lacticaseibacillus paracasei YIT 9029 (strain Shirota: LcS) each beneficially affect the gut microbiota and defecation habits. To investigate the effects of daily consumption of fermented soymilk containing LcS (FSM), we conducted a randomised, double-blind, placebo-controlled study of 112 healthy Japanese adults with a low faecal Bifidobacterium count. They consumed 100ml FSM or placebo (unfermented soymilk base) once daily for 4 weeks. Their gut microbiota was analysed by 16S rRNA gene amplicon sequencing and quantitative reverse transcription-polymerase chain reaction (PCR), and faecal short-chain fatty acids (SCFAs) and urinary putrefactive products were assessed during the pre- and post-consumption periods. Defecation habits were examined weekly using a subjective questionnaire. In the post-consumption period, living LcS were not detected in two subjects in the FSM group (n= 57) but were detected in one subject in the SM group (n= 55). The FSM group had a significantly higher number and relative abundance of faecal lactobacilli compared with the placebo group. The relative abundance of Bifidobacterium, alpha-diversity of microbiota, and concentrations of acetate and total SCFAs in faeces were significantly increased in the FSM group, although no significant differences were detected between the groups. The number of defecations and defecation days per week significantly increased in both groups. Subgroup analysis of 109 subjects, excluding 3 with inconsistent LcS detection (2 and 1 subjects in the FSM and SM groups, respectively), revealed that the FSM group (n= 55) had significantly greater increases in faecal acetate concentration compared with the SM group (n= 54) and significant upregulation of pathways related to energy production or glucose metabolism in the gut microbiota. These findings suggest that daily FSM consumption improves the gut microbiota and intestinal environment in healthy adults and may help to maintain health and prevent diseases. Registered at the University Hospital Medical Information Network (UMIN) clinical trials registry under: UMIN 000035612.

Optimization of fermentation for gamma-aminobutyric acid (GABA) production by Lactiplantibacillus plantarum Lp3 and the development of fermented soymilk

Gamma-aminobutyric acid (GABA) yield was taken as the index to optimize the fermentation medium and conditions for Lactiplantibacillus plantarum Lp3, and then fermented soymilk with high GABA yield by L. plantarum Lp3 was developed. GABA is a non-protein amino acid with multiple physiological functions. In recent years, L. plantarum strains have been involved in the metabolism of GABA and can serve as microbials for producing GABA. In this study, the medium and fermentation conditions for the production of GABA by L. plantarum Lp3 were optimized using response surface methodology (RSM). The results showed that the optimal concentrations of glucose, yeast extract, and Ca2+ were 20.20, 15.80, and 9.90 mg/mL, respectively, sodium glutamate was 5.00 mg/mL, fermentation temperature was 35 °C, initial pH was 6.4, and fermentation time was 46 h. Under the optimized conditions, the highest GABA yield was 3.74 mg/mL. In addition, the optimal fermentation conditions of fermented soymilk with high GABA yield by L. plantarum Lp3 were: L. plantarum Lp3 and Streptococcus thermophilus 2:1, sodium glutamate 0.4%, fermentation time 10 h, fermentation temperature 35 °C, and the final GABA yield was 0.552 mg/mL.

Exploring Impact of Probiotic-Fermented Soymilk on Dextran-Sulfate-Sodium-Induced Ulcerative Colitis via Modulating Inflammation and Gut Microbiota Profile.

Lactic acid bacteria with probiotic functions and their fermentation products play a role in regulating ulcerative colitis (UC). This study investigates the potential role of fermented soymilk (FSM4) rich in isoflavones on DSS-induced UC. Mice received 3% DSS and are supplemented daily once for 1 week by NFSM and FSM4. DSS usually causes intestinal inflammation and alters the gut microbiota. FSM4 intervention improves the UC-related inflammation and gut microbiota alteration. It considerably decreases pro-inflammatories such as TNF-α, IL-1β, and IL-6 in serum and COX-2 and MPO in colon tissues and pathogenic bacteria (Escherichia-Shigella). This facilitates gut-healthy bacteria growth. These healthy bacteria negatively correlat with pro-inflammatory factors but positively associated with acetic acid, butyric acid, and propionic acid, which may act for PPAR-γ pathway activating and NF-κB p65 pathway inhibiting, lowering the risk of UC. Overall, FSM4 might alleviate UC and significantly reverse the dysbiosis of gut microbiota via the PPAR-γ activation. It could be a good alternative for developing functional food to protect against UC. FSM4 attenuates intestinal inflammation and modulates the SCFA-producing bacteria growth, which enable the PPAR-γ activation to alleviate the UC target, which could be a dietary intervention strategy for gut health.

Xanthan gum production using Xanthomonas campestris B6720: Fermentation process and application in fermented soymilk

The production of xanthan gum using Xanthomonas campestris B6720 was investigated. The fermentation process, encompassing substrate consumption, bacteria growth, gum yield, explored and compared the produced gum with a commercially gum using FTIR. The study also explored application of xanthan gum in fermented soymilk. Investigating the addition of xanthan gum to fermented soymilk aims to assess its impact on sensory attributes, microbial stability, and overall stability of the product during storage. About 8.837 ±0.199 g/L of xanthan gum was obtained and 7.093 ±0.267 g/L of reducing sugars residuals at the end of the fermentation period. FTIR results revealed the similarities between the gum produced and the commercial gum. The inclusion of 0.020% of xanthan gum could have a positive effect on the physicochemical and microbial stability of fermented soymilk during storage and hence increasing consumer acceptability. The findings from this research hold promise for optimizing the production of xanthan gum using X. campestris B6720 and offer insights into its potential application in enhancing the sensory attributes and stability of fermented soymilk. This could have significant implications for the food industry, providing a valuable avenue for the utilization of xanthan gum as a functional ingredient in dairy alternative products.

Promising probiotic-fermented soymilk for alleviating acute diarrhea: insights into the microbiome and metabolomics.

Fermented soymilk (FSM4) has attracted much attention due to its nutritional and health characteristics. Exploring FSM4 products to alleviate diarrhea can ensure their effectiveness as a therapeutic food for alleviating gastrointestinal disorders. However, the relationship between gut microbiota and gut metabolite production remains unknown during diarrheal episodes. Therefore, the diarrhea-alleviating role and mechanisms of FSM4 in diarrhea rats were investigated via biochemical, gut microbiota, and serum metabolite analyses. The findings showed that consuming FSM4 improved diarrhea symptoms and reduced systemic inflammation better than non-fermented soymilk (NFSM). It is worth noting that FSM4 promoted the diversity, richness, structure, and composition of gut microbiota. It increased the ability to reduce inflammation associated with harmful bacteria (Anaerofilum, Flavonifractor, Bilophila, Anaerostipes, [Ruminococcus]_torques_group, Clostridium_sensu_stricto_1, Turicibacter, Ruminococcus_1, Ruminiclostridium_6, Prevotellaceae_NK3B31_group and Fusicatenibacter), while stimulating the growth of healthy species (Lactobacillus, Ruminococcaceae_UCG-014, Oscillibacter, [Eubacterium]_coprostanoligenes_group, Negativibacillus, and Erysipelotrichaceae_UCG-003). Moreover, metabolomics analysis showed that lipid metabolites such as lysophosphatidylethanolamine (LysoPE) and sphingolipids were upregulated in the NG group, closely related to pro-inflammatory cytokines (IL-6, IL-1β, TNF-α, and IFN-γ) and the aforementioned pathogenic bacteria. Notably, in treatment groups, especially FSM4, the accumulation of L-ornithine, aspartic acid, ursocholic acid, 18-oxooleate, and cyclopentanethiol was increased, which was robustly associated with the anti-inflammatory factor IL-10 and beneficial bacteria mentioned above. Therefore, it can be inferred that the amino acids, bile acid, 18-oxooleate, and cyclopentanethiol produced in the FSM4 group can serve as metabolic biomarkers, which synergistically act with the gut microbiota to help alleviate inflammation for diarrhea remission. Overall, FSM4 may provide a new alternative, as an anti-inflammatory diet, to alleviate diarrhea.

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&lt;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.