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Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei.
Ahsan, Samreen; Khaliq, Adnan; Chughtai, Muhammad Farhan Jahangir; Nadeem, Muhammad; Tahir, Assam Bin; Din, Amir Alaud; Ntsefong, Godswill Ntsomboh; Shariati, Mohammad Ali; Rebezov, Maksim; Yessimbekov, Zhanibek; Thiruvengadam, Muthu.
Afiliación
  • Ahsan S; Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan.
  • Khaliq A; Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan.
  • Chughtai MFJ; Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan.
  • Nadeem M; Department of Environmental Sciences, COMSATS University Islamabad, Vehari, Islamabad, Pakistan.
  • Tahir AB; University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan.
  • Din AA; Department of Chemical Engineering, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan.
  • Ntsefong GN; Department of Plant Biology, Faculty of Science, University of Yaounde 1 and Institute of Agricultural Research for Development (IRAD), Cameroon.
  • Shariati MA; Shakarim State University of Semey, Semey, Kazakhstan.
  • Rebezov M; K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University (MSUTM), Russian Federation.
  • Yessimbekov Z; V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences Moscow, Russian Federation.
  • Thiruvengadam M; A. M. Prokhorov General Physics Institute, Russian Academy of Science, Moscow, Russian Federation.
Biotechnol Appl Biochem ; 69(1): 172-182, 2022 Feb.
Article en En | MEDLINE | ID: mdl-33398897
The current research work was carried out to evaluate the effect of three different varieties (NARC-II, Williams 82, Ajmeri) of soybean along with single and coculture impact of Lactobacillus acidophilus and Lactobacillus casei on fermented soymilk. The periodically microbial and antioxidative activities of fermented soymilk were analyzed during the storage of 24 days. Moreover, the effect of fermentation on rheological and structural changes was examined along with isoflavone contents in fermented soymilk. Viability of cells and antioxidative activities were found to be significantly (P < 0.05) higher in fermented soymilk using mixed cultures. The rheological attributes demonstrated higher viscosity in coculture fermented soymilk. Scanning electron microscopic examination indicated that the growth characteristic of L. casei has a relatively more uniform texture and smaller pore size in comparison to L. acidophilus. Nevertheless, the combination of cultures exhibited precise pore formation with stronger cross-links of soybean protein throughout the structure. Assessment of isoflavones exhibited higher values, for daidzein (20.87 ppm) in comparison to genistein (6.57 ppm), in Ajmeri-based coculture soymilk. Conclusively, L. casei and L. acidophilous exhibited considerable antioxidant potential in the development of viscous, less porous, and rich in bioactive metabolites fermented soymilk, when used in combination and among varieties Ajmeri results it was the top of all. This suggests that the process evidence in this study could be recommended for high-quality soymilk production.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Probióticos / Leche de Soja / Isoflavonas / Lacticaseibacillus casei Idioma: En Revista: Biotechnol Appl Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: Pakistán Pais de publicación: Estados Unidos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Probióticos / Leche de Soja / Isoflavonas / Lacticaseibacillus casei Idioma: En Revista: Biotechnol Appl Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: Pakistán Pais de publicación: Estados Unidos