Journal
JOURNAL OF FOOD ENGINEERING
Volume 352, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2023.111536
Keywords
Soymilk; Bacillus; Lactobacillus; Immobilization; Whole cell
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We developed an immobilized mixed strains system on agitated flasks and a soft elastic tubular reactor (SETR) to obtain a whole soymilk fermented product. The mix of Lactobacillus plantarum/Bacillus subtilis subsp. Natto, immobilized in gellan/xanthan/PU foam mat lining the reactor, resulted in a product with improved nutrition and reduced waste accumulation. This immobilization and SETR mixing method can be explored as a bioprocess option for non-traditional media.
Soybean products are an important food source, but there are issues related to their nutrition and waste accu-mulation. We developed an immobilized mixed strains system on agitated flasks and a soft elastic tubular reactor (SETR) to obtain a whole soymilk fermented product (without okara and hull removal). Our findings indicate that the mix of Lactobacillus plantarum/Bacillus subtilis subsp. Natto, immobilized in gellan/xanthan/PU foam mat lining the reactor, resulted in a product with a high protein hydrolysis degree (20%), degradation of the 7 S protein fraction, lower total reducing sugars (>70% reduction) and trypsin inhibitors (>80% reduction), and higher total phenolics (>200% increase). This is associated with lower flatulence, allergenicity, and higher nutrient availability and bioactivity. The SETR mixing profile, combined with the immobilization method used in this work, resulted in a stable continuous process and should be better explored as a bioprocess option for non-traditional media.
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