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

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...

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.

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

Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation – a pilot study

2018 ◽  
Vol 9 (10) ◽  
pp. 5323-5335 ◽  
Author(s):  
Elsa Sandberg Nielsen ◽  
Eirik Garnås ◽  
Kathrine Juul Jensen ◽  
Lars Hestbjerg Hansen ◽  
Peder Sandvold Olsen ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Lactic Acid ◽  
Pilot Study ◽  
Lactic Acid Bacteria ◽  
Irritable Bowel

Lacto-fermented sauerkraut contains a natural variety of lactic acid bacteria (LAB) and has not previously been studied in the treatment of irritable bowel syndrome (IBS).

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