Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 39, Issue 5, Pages 541-554Publisher
WILEY-BLACKWELL PUBLISHING, INC
DOI: 10.1111/j.1365-2621.2004.00814.x
Keywords
acetic acid; alpha-galactosidase; hexanal; lactic acid; pentanal; raffinose; stachyose
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Four strains of Bifidobacterium were assessed for alpha-galactosidase activity in MRS broth using p-nitrophenyl-alpha-D-galactopyranoside as substrate. Bifidobacteria were then used to ferment soymilk prepared from soy protein isolate (SPI), with and without D-glucose and L-cysteine supplementation. Measurements of pH and the quantification of oligosaccharides, organic acids and aldehydes in soymilk were done after 0, 12, 24, 36 and 48 h of incubation. The presence of D-raffinose stimulated the alpha-galactosidase activity of B. longum BB536 (BB536) and B. pseudolongum 20099 (BP20099). In soymilk, oligosaccharides and aldehydes were effectively metabolized by Bifidobacterium; D-glucose and L-cysteine supplementation enhanced the hydrolysis of raffinose and stachyose. BB536 and BP20099 degraded a significantly greater level of oligosaccharides and aldehydes than B. animalis Bb-12 and B. longum 1941 (P<0.05). Raffinose and stachyose were completely metabolized by BB536 after 48 h. In soymilk without any supplementation, hexanal and pentanal were not detected after 12 h of fermentation with BB536 and BP20099. BB536 was the highest producer of organic acids, with an average acetic acid/L(+)-lactic acid ratio of 0.7.
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