Wei Que-King, Chen Tong-Rong, Chen Jyun-Ting
Department of Food Nutrition, Chung Hua University of Medical Technology, 89 Wunhua 1st Street, Rende Township, Tainan 71703, Taiwan, ROC.
Int J Food Microbiol. 2007 Jun 10;117(1):120-4. doi: 10.1016/j.ijfoodmicro.2007.02.024. Epub 2007 Mar 30.
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.
该研究测定了分别用两株副干酪乳杆菌、两株嗜酸乳杆菌和一株长双歧杆菌单一培养物在37℃下发酵24小时的豆浆和加糖豆浆中的异黄酮苷元含量。通过高效液相色谱法分析异黄酮浓度。所有发酵豆浆中的细菌活菌数范围为7至9 log CFU/ml。与未发酵豆浆中17%的异黄酮相比，所有发酵豆浆中的异黄酮苷元含量显著增加了62%-96%（P<0.05）。这五株微生物在发酵蔗糖豆浆中产生的异黄酮苷元量比在其他发酵豆浆中少。
