期刊
FOOD MICROBIOLOGY
卷 26, 期 3, 页码 333-339出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2008.11.004
关键词
Soymilk fermentation; Lactic acid bacteria; beta-Glucosidase enzyme; Sugars and isoflavones
资金
- Consejo Nacional de Investigaciones Cientificas y Tecnologicas (CONICET)
- Agencia Nacional de Promocion Cientifica y Tecnologica (ANPyCT-FONCYT)
- Consejo de Ciencia y Tecnica de la Universidad Nacional de Tucuman (CIUNT), Argentina
Lactobacillus rhamnosus CRL981 showed the highest levels of beta-glucosidase and was selected to char. acterize this enzyme system, among 63 strains of different Lactobacillus species. The maximum activity was obtained at pH 6.4 and 42 degrees C. The enzyme showed weak resistance to thermal inactivation maintaining only 20% of the initial activity when it was exposed at 50 degrees C for 5 min. it also, showed stability when stored at 4 degrees C for 60 days. Afterwards, L rhamnosus was evaluated for hydrolysis of isoflavones to aglycones, cell population, residual sugars and organic acid produced during fermentation on soymilk (37 degrees C for 24 h). Higher viable counts were obtained after 12 It of fermentation (8.85 log CFU ml(-1)) followed by a drop of pH and an increase of acidity during fermentation due the production of organic acids. L rhamnosus CRL981 was able to proliferate in soymilk and produce a high beta-glucosidase activity achieving a complete hydrolysis of glucoside isoflavones after 12 h of fermentation. The present study indicates that L rhamnosus CRL981 could be used in the development of different aglycone-rich functional soy beverages. (C) 2008 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据