Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment

2015 ◽  
Vol 50 (6) ◽  
pp. 1331-1337 ◽  
Author(s):  
Juan Yang ◽  
Zhining Bao ◽  
Nana Wu ◽  
Xiaoquan Yang ◽  
Weifeng Lin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soya Milk ◽  
Hydrothermal Cooking

Characterization of kefir grains grown in cows' milk and in soya milk

1999 ◽  
Vol 66 (2) ◽  
pp. 327-333 ◽  
Author(s):  
ANALÍA G. ABRAHAM ◽  
GRACIELA L. DE ANTONI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Complex Mixture ◽  
Lactobacillus Brevis ◽  
Dry Weight ◽  
Acetic Acid Bacteria ◽  
Growth Media ◽  
Yellow Colour ◽  
Soya Milk ◽  
Kefir Grains

Kefir is a refreshing fermented milk with a slightly acidic taste obtained by incubating milk with kefir grains (Saloff-Coste, 1996). Kefir grains are a complex mixture of lactic acid bacteria and yeasts in a strong and specific association. They are characterized by an irregular form, a folded and uneven surface and a white or slightly yellow colour. They are tough and resilient and have a characteristic acid taste (Bottazzi et al. 1994). The basic microflora contains lactococci, homofermentative and heterofermentative lactobacilli, yeasts and acetic acid bacteria (Bottazzi et al. 1994; Rea et al. 1996). Among the yeasts isolated from grains and identified are Candida kefir, Saccharomyces cerevisiae, Sac. delbrueckii, Cand. holmii, Sac. unisporus and Sac. lipolytica (Angulo et al. 1993; Marshall, 1993; Garrote et al. 1997). Lactobacillus brevis, Lb. viridescens, Lb. casei, Lb. kefir, Lb. kefiranofaciens, Lb. kefirgranum, Lb. parakefir, Leuconostoc spp. and Lactococcus lactis are among the lactic acid bacteria present in the grains (Marshall et al. 1984; Toba et al. 1991; Takizawa et al. 1994; Garrote et al. 1997). The mixed microflora of yeasts and bacteria is held together by a matrix containing (g/kg dry weight) protein 340, polysaccharide 470 (Ottogalli et al. 1973).The study of kefir grains in milk has been centred on the characteristics of the polysaccharide produced by lactobacilli within the grain (Yokoi et al. 1991). This polysaccharide, named kefiran, is composed of glucose and galactose (Yokoi et al. 1991). It has been suggested that proteins are incorporated from the growth media (Bassette & Acosta 1988), but no details about structure and composition are available.Soyabeans are an important component of the diet in many countries and have been used to obtain fermented products such as sogurt (Mann, 1991). Special attention has been given to the growth of, and sugar utilization by, Bifidobacterium spp., Lb. delbrueckii subsp. bulgaricus and Streptococcus thermophilus in soya milk (Buono et al. 1990; Murti et al. 1993; Ankenman Granata & Morr, 1996). To our knowledge, there have been no attempts to ferment soya milk with kefir grains.The aim of this study was to investigate the growth of kefir grains in soya milk and the composition of these grains, focusing on the matrix proteins.

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Cryopreservation to be a progressive method for keeping up valuable strains of lactic acid bacteria and yeasts

2014 ◽  
pp. 112-119 ◽  
Author(s):  
O.A. Savkina ◽  
◽  
G.V. Ternovskoi ◽  
M.N. Lokachuk ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Progressive Method

In vitro adhesion of lactic acid bacteria and bifidobacteria to Caco-2P and IEC-18 cells

2005 ◽  
Vol 34 (1) ◽  
pp. 91-99 ◽  
Author(s):  
K. Szekér ◽  
J. Beczner ◽  
A. Halász ◽  
Á. Mayer ◽  
J.M. Rezessy-Szabó ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Adhesion

Antioxidant and Nitrite Scavenging Activities of Soybean Leaf Tea Fermented by Lactic Acid Bacteria

2018 ◽  
Vol 24 (4) ◽  
pp. 70-75
Author(s):  
Ha Yeon Lee ◽  
Yoon Ji Goh ◽  
Se Young Kwun ◽  
Eun Hee Park ◽  
Jeong Ah Yoon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soybean Leaf
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