STLO, INRAE, Agrocampus Ouest, Rennes, France; Triballat Noyal, Noyal-sur-Vilaine, France.
STLO, INRAE, Agrocampus Ouest, Rennes, France.
Food Microbiol. 2020 Aug;89:103410. doi: 10.1016/j.fm.2019.103410. Epub 2020 Jan 8.
This study explores the ability of lactic acid bacteria (LAB) to ferment soy juice. The ability of 276 LAB strains from 25 species to ferment the principal soy carbohydrates, sucrose, raffinose or stachyose was tested in synthetic media and a soy juice. Fermented soy juices (FSJs) were characterized for their odor. Selected FSJs were characterized by targeted metabolomics. All Streptococcus, 83% of Leuconostoc and Lactobacillus and 41% of Lactococcus strains were sucrose-positive, while only 36% of all the LAB strains tested were raffinose-positive and 6% stachyose-positive. Nearly all (97%) the sucrose-positive strains fermented soy juice, indicating that an ability to use sucrose is a good criterion to select strains for soy juice fermentation. Among the most efficient acidifying strains, 46 FSJs had an odor deemed to be acceptable. FSJ composition was dependent on both species and strains: 17/46 strains deglycosylated soy juice isoflavones, the 27 S. thermophilus strains converted a mean 4.4 ± 0.1 g/L of sucrose into 3.0 ± 0.1 g/L of lactic acid versus 5.2 ± 0.1 g/L into 2.2 ± 0.1 g/L for the 18 Lactobacillus and one Lactococcus strains. This study highlights the diversity of the metabolic profiles of LAB strains in soy juice fermentation.
本研究探讨了乳酸菌（LAB）发酵豆浆的能力。在合成培养基和豆浆中测试了 25 个种的 276 株 LAB 菌株发酵主要大豆碳水化合物蔗糖、棉子糖或水苏糖的能力。对发酵豆浆（FSJ）的气味进行了特征描述。通过靶向代谢组学对选定的 FSJ 进行了特征描述。所有链球菌、83%的肠膜明串珠菌和乳杆菌以及 41%的乳球菌菌株对蔗糖呈阳性，而只有 36%的所有 LAB 菌株对棉子糖呈阳性，6%对水苏糖呈阳性。几乎所有（97%）的蔗糖阳性菌株都能发酵豆浆，这表明能够利用蔗糖是选择用于豆浆发酵的菌株的一个很好的标准。在最有效的酸化菌株中，46 种 FSJ 的气味被认为是可接受的。FSJ 的组成取决于物种和菌株：17/46 株菌株使豆浆异黄酮去糖基化，27 株嗜热链球菌菌株将平均 4.4±0.1g/L 的蔗糖转化为 3.0±0.1g/L 的乳酸，而 18 株乳杆菌和 1 株乳球菌菌株则将 5.2±0.1g/L 的蔗糖转化为 2.2±0.1g/L 的乳酸。本研究强调了 LAB 菌株在豆浆发酵过程中代谢谱的多样性。
