Battistini Carolina, Gullón Beatriz, Ichimura Erica Sayuri, Gomes Ana Maria Pereira, Ribeiro Eliana Paula, Kunigk Leo, Moreira José Ubirajara Vieira, Jurkiewicz Cynthia
Instituto Mauá de Tecnologia, São Caetano do Sul, SP, Brazil.
Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal.
Braz J Microbiol. 2018 Apr-Jun;49(2):303-309. doi: 10.1016/j.bjm.2017.08.006. Epub 2017 Oct 18.
Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5°C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 10CFUmL in the fermented soymilk during 28 days of storage at 5°C while L. acidophilus La-5 was decreased by 1logCFUmL. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.
豆浆由大豆制成，经益生菌（嗜酸乳杆菌La-5、动物双歧杆菌Bb-12）与嗜热链球菌共培养发酵而成。测定了发酵饮料的成分和低聚糖含量。评估了低聚果糖和菊粉对5°C储存28天期间益生菌微生物发酵时间和活力的影响。来自大豆的豆浆在3.2小时内发酵完成，此时pH值达到4.8。发酵降低了豆浆中水苏糖和棉子糖的含量。益生元对发酵饮料中的酸化速率以及动物双歧杆菌和嗜热链球菌的活力没有影响。在5°C储存28天期间，发酵豆浆中动物双歧杆菌Bb-12的活菌数保持在10CFU/mL以上，而嗜酸乳杆菌La-5减少了1logCFU/mL。来自大豆的发酵豆浆是一种传递益生菌的良好食物基质，也是一种不可消化低聚糖含量较低的豆制品。
