Scalabrini P, Rossi M, Spettoli P, Matteuzzi D
Department of Agricultural Biotechnology, University of Padova, Legnaro, Italy.
Int J Food Microbiol. 1998 Feb 17;39(3):213-9. doi: 10.1016/s0168-1605(98)00005-1.
Soybean milk, which serves as a base for a variety of beverages, contains raffinose, stachyose, pentanal and n-hexanal; the former two may be responsible for flatulence after fermentation, whilst the latter two for a beany flavour. Twenty-seven strains of Bifidobacterium were analyzed for their alpha-galactosidase activity and the production of lactic and acetic acids to determine their potential for use in the production of fermented soymilk. The behaviour of three strains in soymilk was studied to determine their ability to reduce alpha-D-galactosyl oligosaccharides and produce lactic and acetic acids. They all were able to reduce stachyose and raffinose. Pentanal and n-hexanal were metabolized by Bifidobacterium breve MB233. These data indicate that bifidobacteria can be used for biotechnological processes that employ soymilk as the substrate. A product with low levels of alpha-D-galactosyl oligosaccharides and alkylic aldehydes may be obtained.
豆浆是多种饮品的基础原料，含有棉子糖、水苏糖、戊醛和正己醛；前两者可能是发酵后产生肠胃胀气的原因，而后两者则导致豆腥味。分析了27株双歧杆菌的α-半乳糖苷酶活性以及乳酸和乙酸的产生情况，以确定它们在发酵豆浆生产中的应用潜力。研究了三株菌株在豆浆中的行为，以确定它们还原α-D-半乳糖基寡糖以及产生乳酸和乙酸的能力。它们都能够还原水苏糖和棉子糖。短双歧杆菌MB233可以代谢戊醛和正己醛。这些数据表明，双歧杆菌可用于以豆浆为底物的生物技术过程。可以获得α-D-半乳糖基寡糖和烷基醛含量较低的产品。
