The influence of riboflavin (B2)–overproducing lactobacilli on the antioxidant status, isoflavone conversion, off-flavor reduction, amino acid profile, and viscosity of B2-bio-enriched fermented soymilk was investigated. Results showed that B2 in fermented soymilk was notably increased from 0.2 to 3.8 μg/mL for Lactobacillus fermentum UFG169 and to 1.9 μg/mL for Lactobacillus plantarum UFG10. The apparent viscosity significantly changed with rising acidity and agglutination of protein. The off-flavor volatile substances (hexanal and nonanal) were significantly reduced in fermented soymilk. Furthermore, a large amount of glucoside form isoflavones was deglycosylated into bioactive aglycones after 4 h up to 32 h. B2 content and isoflavones significantly improved the antioxidant status of soymilk. Partial least squares regression analysis correlated the strain activity and fermentation time with the improved nutritional and functional soymilk qualities. This study demonstrated the strategy for strain development for B2-bio-enriched fermentation to extend the health-promoting benefits of soymilk and soy-related foods.

Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes / Y. Zhu, K. Thakur, J. Feng, J. Cai, J. Zhang, F. Hu, P. Russo, G. Spano, Z. Wei. - In: APPLIED MICROBIOLOGY AND BIOTECHNOLOGY. - ISSN 0175-7598. - 104:13(2020 Jul), pp. 5759-5772. [10.1007/s00253-020-10649-1]

Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes

P. Russo;
2020

Abstract

The influence of riboflavin (B2)–overproducing lactobacilli on the antioxidant status, isoflavone conversion, off-flavor reduction, amino acid profile, and viscosity of B2-bio-enriched fermented soymilk was investigated. Results showed that B2 in fermented soymilk was notably increased from 0.2 to 3.8 μg/mL for Lactobacillus fermentum UFG169 and to 1.9 μg/mL for Lactobacillus plantarum UFG10. The apparent viscosity significantly changed with rising acidity and agglutination of protein. The off-flavor volatile substances (hexanal and nonanal) were significantly reduced in fermented soymilk. Furthermore, a large amount of glucoside form isoflavones was deglycosylated into bioactive aglycones after 4 h up to 32 h. B2 content and isoflavones significantly improved the antioxidant status of soymilk. Partial least squares regression analysis correlated the strain activity and fermentation time with the improved nutritional and functional soymilk qualities. This study demonstrated the strategy for strain development for B2-bio-enriched fermentation to extend the health-promoting benefits of soymilk and soy-related foods.
English
antioxidant; B2-bio-enriched soymilk; fermentation; Isoflavones; lactobacilli; off-flavor; Viscosity
Settore AGR/16 - Microbiologia Agraria
Articolo
Esperti anonimi
Pubblicazione scientifica
lug-2020
Springer
104
13
5759
5772
14
Pubblicato
Periodico con rilevanza internazionale
miur
MIUR
Aderisco
info:eu-repo/semantics/article
Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes / Y. Zhu, K. Thakur, J. Feng, J. Cai, J. Zhang, F. Hu, P. Russo, G. Spano, Z. Wei. - In: APPLIED MICROBIOLOGY AND BIOTECHNOLOGY. - ISSN 0175-7598. - 104:13(2020 Jul), pp. 5759-5772. [10.1007/s00253-020-10649-1]
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Article (author)
Periodico con Impact Factor
Y. Zhu, K. Thakur, J. Feng, J. Cai, J. Zhang, F. Hu, P. Russo, G. Spano, Z. Wei
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/952083
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