Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk.
Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk.
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DOI：
10.1016/j.ijfoodmicro.2007.02.024
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发表时间：
2007-06
影响因子：
5.4
通讯作者：
Q. Wei;Tong-Rong Chen;Jyun-Ting Chen
中科院分区：
文献类型：
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作者：
Q. Wei;Tong-Rong Chen;Jyun-Ting Chen
以2株副干酪乳杆菌、2株嗜酸乳杆菌和1株长双歧杆菌为单一菌种，在37 °C下发酵24 h，测定了豆乳和糖豆乳中甘草苷元的含量。通过HPLC分析异黄酮浓度。所有发酵豆奶中的细菌活菌计数范围为7至9 log CFU/ml。发酵豆乳中总黄酮含量比未发酵豆乳中总黄酮含量增加62%~ 96%（P<0.05）。这5株微生物在发酵蔗糖豆乳中产生的甘草苷元含量均低于其他发酵豆乳。
The study determined isoflavone aglycone contents in soymilk and sugar-soymilk fermented with a single culture of two strains of Lactobacillus paracasei, two strains of Lactobacillus acidophilus, and one strain of Bifidobacterium longum respectively at 37 °C for 24 h. Isoflavone concentration was analyzed by HPLC. The viable count of bacteria in all of the fermented soymilk ranged from 7 to 9 log CFU/ml. The isoflavone aglycone had a significant increase of 62%–96% of isoflavone in all of the fermented soymilk compared to 17% in non-fermented soymilk (P<0.05). The five strains of microorganisms produced lesser amount of isoflavone aglycones in fermented sucrose-soymilk than in other fermented soymilk.