期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 117, 期 1, 页码 120-124出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2007.02.024
关键词
isoflavone aglycones; soymilk; L. acidophilus; L. paracasei; B. longum
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 degrees 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. (c) 2007 Elsevier B.V. All rights reserved.
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