Potential Probiotic Lactobacillus plantarum P1201 to Produce Soy-yogurt with Enhanced Antioxidant Activity
2014
Hwang, C.E., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | An, M.J., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Lee, H.Y., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Lee, B.W., Rural Development Administration, Jeonju, Republic of Korea | Kim, H.T., Rural Development Administration, Jeonju, Republic of Korea | Ko, J.M., Rural Development Administration, Jeonju, Republic of Korea | Baek, I.Y., Rural Development Administration, Jeonju, Republic of Korea | Seo, W.T., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Cho, K.M., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
In this study, we evaluated changes in physicochemical properties, total phenol and isoflavone contents, and antioxidant activity during soymilk fermentation by a potential probiotic Lactobacillus plantarum P1201. The P1201 strain showed survival rates of 58.14% and 62.22% after 4 h exposure to acid and artificial gastric acid conditions (pH 2.5), respectively. The optimal conditions for soy-yogurt fermentation by L. plantarum were determined to be as follows: temperature of 35¡�, seed volume of 5.0%, and sucrose content of 10.0%. The total phenol and isoflavone contents and antioxidant activity were higher in soy-powder milk (SPM) yogurt than soymilk yogurt. In particular, the highest levels of isoflavone-aglycones, such as daidzein, glycitein, and genistein (91.50, 12.34, and 61.39 §¶/g, respectively), were observed after 48 h of SPM fermentation. Thus, these results suggest that the soy-yogurt extract could be used as a potential source of natural antioxidants in food.
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