Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile

2021 ◽  
Author(s):  
Jasmine Hadj Saadoun ◽  
Luca Calani ◽  
Martina Cirlini ◽  
Valentina Bernini ◽  
Erasmo Neviani ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bioactive Compounds ◽  
Volatile Profile ◽  
Soy Milk

Okara is the main soybean by-product deriving from the processing of soy milk and tofu. Despite being a product with a lot of potential, rich in many bioactive compounds such...

Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria

LWT ◽  
2017 ◽  
Vol 76 ◽  
pp. 209-215 ◽  
Author(s):  
Taliana Kênia Alves Bezerra ◽  
Narciza Maria de Oliveira Arcanjo ◽  
Ana Rita Ribeiro de Araújo ◽  
Angela Lima Menêses de Queiroz ◽  
Maria Elieidy Gomes de Oliveira ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Profile ◽  
Probiotic Lactic Acid Bacteria

Fermentation of Soy Milk by Lactic Acid Bacteria. A Review

1979 ◽  
Vol 42 (11) ◽  
pp. 895-899 ◽  
Author(s):  
B. K. MITAL ◽  
K. H. STEINKRAUS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Intestinal Tract ◽  
Soy Milk

Fermentation of soy milk with lactic acid bacteria offers a means of preserving soy milk and the possibility of modifying the characteristic flavor and texture to make it more acceptable to Western taste. It is possible to make soy milk yogurt-like products with acceptable texture and clean acid flavor. The choice of fermenting organisms is limited to those that can ferment the sugars typical of soy milk. i.e. stachyose, raffinose or sucrose, unless sugars fermented by the desired culture(s) are added to the soy milk. Utilization of stachyose and raffinose in soy milk should decrease its tendency to produce flatulence in the intestinal tract and therefore improve the digestibility and acceptability. Further research is needed regarding activity of the lactic organisms in soy milks.

scholarly journals Effect of milling and sourdough fermentation on bioactive compounds of selected multigrain blends

2021 ◽  
Vol 26 (6) ◽  
pp. 3022-3030
Author(s):  
IULIANA BANU ◽  
CORINA NEAGU ◽  
IULIANA APRODU
Keyword(s):  
Lactic Acid ◽  
Folic Acid ◽  
Lactic Acid Bacteria ◽  
Bioactive Compounds ◽  
Food Products ◽  
Total Phenolic ◽  
Nutritional Profile ◽  
Nutritional Potential

Blends of wheat, rye and barley were used to obtain multigrain milling fractions. The multigrain flours were further subjected to fermentation, and the metabolites profile and the nutritional potential of the obtain sourdoughs were explored. Increasing the level of rye and barley in the multigrain blends resulted in increased DPPH RSA, total phenolic and folic acid contents in flours and brans. The level of panthotenic acid decreased in flours and brans, with the increase of rye and barley levels. Both spontaneous and lactic acid bacteria assisted sourdough fermentation resulted in lower levels of folic acid compared to the corresponding flours, but the concentration increased with the level of rye and barley within blends. The metabolites biosynthesized by lactic acid bacteria varied with the levels of rye and barley in the blends. Multigrain milling and sourdough fermentation are valuable tools for modulating the nutritional profile of the cereal based food products.

scholarly journals Effect of Lactic Acid Bacteria-Fermented Soy Milk Extract (LEX) on Urinary 3-Indoxyl Sulfate in Japanese Healthy Adult Women: An Open-Label Pilot Study

2020 ◽  
Vol Volume 12 ◽  
pp. 301-309
Author(s):  
Mina Fukuchi ◽  
Takanori Yasutake ◽  
Miho Matsumoto ◽  
Ryohei Mizuno ◽  
Koichiro Fujita ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Pilot Study ◽  
Lactic Acid Bacteria ◽  
Healthy Adult ◽  
Indoxyl Sulfate ◽  
Adult Women ◽  
Soy Milk ◽  
Open Label

Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria

2021 ◽  
Author(s):  
L. Escrivá ◽  
L. Manyes ◽  
P. Vila-Donat ◽  
G. Font ◽  
G. Meca ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bioactive Compounds ◽  
Natural Preservative ◽  
Milk Whey ◽  
Yellow Mustard ◽  
Baking Industry

Lactic acid bacteria fermentation enriched ingredients in bioactive compounds. Yellow mustard flour and milk whey are potential natural preservative ingredients to be used in the baking industry, especially when fermented with lactic acid bacteria.

Antihypertensive activity of sesame residue-enriched soy milk fermented by lactic acid bacteria

2018 ◽  
Vol 44 ◽  
pp. S30
Author(s):  
S.C. Wang ◽  
S.Y. Chen ◽  
C.K. Chang ◽  
C.K. Chiu ◽  
P.D. Duh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antihypertensive Activity ◽  
Soy Milk

scholarly journals EFFECT OF GINGER EXTRACT ON THE VIABILITY OF LACTIC ACID BACTERIA AND SENSORY CHARACTERISTICS OF DAIRY YOGHURT AND SOY YOGHURT

2020 ◽  
Vol 3 (3) ◽  
pp. 41-45
Author(s):  
Adekunbi Adetola Malomo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Titratable Acidity ◽  
Vegetarian Diet ◽  
Sensory Attributes ◽  
Cow Milk ◽  
Soy Milk ◽  
Ginger Extract ◽  
Chemical Preservative ◽  
Dairy Milk

Yoghurt is usually produced from cow milk which is unsuitable for vegetarian diet. Chemical preservative used for its preservation may have adverse effect on the lactic acid bacteria. This research was designed to evaluate the effect of ginger extract on the viability of lactic acid bacteria, physico-chemical property and sensory attributes of bio preserved functional yoghurt produced from dairy milk and soy milk during storage at refrigerated temperature. The result obtained showed that yoghurt produced from soy milk (5.67 – 7.52 CFU/ml) had higher lactic acid bacteria count than yoghurt from dairy milk (4.71 – 7.31 CFU/ml) throughout the period of storage. Ginger extract was more active against fungi in dairy yoghurt than (0 - 5.09 CFU/ml) soy yoghurt (0 – 5.29 CFU/ml). The pH was generally lower in dairy yoghurt (4.29 - 4.67) than soy yoghurt (4.69 – 5.14) while the titratable acidity was higher in dairy yoghurt (1.30 – 2-01%) than soy yoghurt (0.7 – 1.54%). Addition of ginger extract improved the texture and flavour of soy yoghurt. It is therefore suggested that functional yoghurt with good sensory attributes can be produced from soy milk and dairy milk using ginger extract as bio-preservative.

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