Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment. (December 2022)

• Record Type: Journal Article
• Authors: Madjirebaye, Philippe; Peng, Fei; Huang, Tao; Liu, Zhanggen; Mueed, Abdul; Pahane, Majeste Mbiada; Guan, Qianqian; Xiao, Muyan; Du, Tonghao; Wei, Benliang; Xiong, Shijin; Zhang, Linli; Xiong, Tao; Peng, Zhen
• Is Part Of: Food bioscience. Volume 50:Part B(2022)
• Publication Date: 2022-12
• Subjects: Fermented soymilk -- Nutritional and anti-nutritional profiles -- Volatile factors -- Storage conditions; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2022.102207
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: The consumption of fermented soymilk (FSM) is of great interest to consumers because of its many potential health benefits. Nevertheless, soymilk's unpleasant flavor and astringent taste are a major concern in consumption. To obtain the soymilk with good flavor and functionality profiles, fermentation is one of the alternatives, which is why Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001 were selected and used through different fermentation conditions (DFC). The single-factor test and orthogonal experiment comprehensively determine the FSM production process. The parameters of optimal conditions include mixed fermentation agents, water ratio (1:5), sterilization time (15 min), sterilization temperature (105 °C), 160-mesh press cloth, carbon source (glucose), amount of glucose (10%), inoculum amount (0.03%), fermented soymilk temperatures (FSM3, 37 °C; FSM4, 42 °C), and fermentation time (24 h) were retained. The DFC significantly affects nutritional factors such as proteins, amino acids, and others. At the same time, the anti-nutritional components showed the opposite results, except the total phenolic content exhibited a significantly higher content after fermentation. However, the DFC significantly decreased aldehydes such as hexanal in non-fermented soymilk (NFSM) from 19.30% to 4.97% in FSM3 and 1.60% in FSM4, respectively. Furthermore, the fermentation produced a higher abundance of 2-butanone, acetoin, and acetic acids, thus improving the overall sensory acceptability. Over time, the fermentation has been pertinent to exert preservation effects, especially for FSM4 at 4 °C. The results indicated that the optimized DFCs have a good application for FSM by improving its flavor, functional profiles with health-promoting effects, and soymilk product preservations.