Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan.
Department of Environmental Sciences, COMSATS University Islamabad, Vehari, Islamabad, Pakistan.
Biotechnol Appl Biochem. 2022 Feb;69(1):172-182. doi: 10.1002/bab.2094. Epub 2021 Jan 19.
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.
本研究工作旨在评估三种不同品种（NARC-II、Williams 82、Ajmeri）的大豆以及嗜酸乳杆菌和干酪乳杆菌单一和共培养对发酵豆浆的影响。在 24 天的储存期内，定期分析发酵豆浆的微生物和抗氧化活性。此外，还研究了发酵对发酵豆浆流变学和结构变化以及异黄酮含量的影响。结果发现，混合培养发酵豆浆中的细胞活力和抗氧化活性显著（P < 0.05）更高。共培养发酵豆浆的流变学特性表现出更高的粘度。扫描电子显微镜检查表明，与嗜酸乳杆菌相比，干酪乳杆菌的生长特性具有更均匀的质地和更小的孔径。然而，培养物的组合表现出精确的孔形成，整个结构中大豆蛋白的交联更强。异黄酮的评估显示，Ajmeri 为基础的共培养豆浆中，daidzein（20.87ppm）的含量高于 genistein（6.57ppm）。结论是，当嗜酸乳杆菌和干酪乳杆菌联合使用时，在开发粘性、孔隙较少且富含生物活性代谢物的发酵豆浆方面表现出相当大的抗氧化潜力，在品种中，Ajmeri 的效果最好。这表明，本研究中的工艺证据可以推荐用于高质量豆浆的生产。
