Results 21 to 30 of about 200,083 (222)

Estrogenic activity of fermented soymilk extracts and soy compounds

Applied Food Research, 2023
To understand the complex mechanism of estrogen action, multiple assays based on different biological principles are necessary. The estrogenic activity of soymilk extracts was evaluated for soymilk extracts before and after fermentation using Lactobacillus delbrueckii, and the data were compared with major isoflavone constituents.
Kentaro Nishi, Ikumi Imamura, Takuya Takemoto, Kazuhiro Iga, Ryoiti Kiyama   +4 more
openaire   +3 more sources

Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides

Fermentation
High potential is attributed to the concomitant use of probiotics and prebiotics in a single food product, called “synbiotics”, where the prebiotic component distinctly favours the growth and activity of probiotic microbes.
Minnu Sasi, Sandeep Kumar, Om Prakash, Veda Krishnan, Vinayaka, Govind Singh Tomar, Jigni Mishra, Arpitha S R, Parshant Kaushik, Virendra Singh Rana, Anil Dahuja   +10 more
doaj   +2 more sources

Fermentation and Bioactivity Properties in Small Black Soybean (Seomoktae)-Enriched Fermented Soymilk

Fermentation
Small black soybeans (Seomoktae, SBS), traditionally regarded as medicinal beans in East Asia, contain abundant bioactive compounds with antioxidant and anti-inflammatory potential. This study aimed to develop a functional plant-based milk substitute by fermenting soymilk (yellow soybean, YS) supplemented with SBS (25% or 50%) using Streptococcus ...
Eun Ah Sim, Hyeonbin Kim, Seon-Young Kim, Eun-Gyung Mun   +3 more
openaire   +2 more sources

Functional properties of fermented soymilk by Lactobacillus fermentum BM-325

Mongolian Journal of Chemistry, 2018
Soy products have attracted much attention recently as carriers for probiotics. Fermentation of soymilk with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods.
Batmunkh Myagmardorj, Munkh-Erdene Purev, Batjargal Batdorj   +2 more
doaj   +3 more sources

Evolution in a plant matrix: adaptive reshaping of kefir grains microbiota and function during long-term soymilk culture [PDF]

Frontiers in Microbiology
To explore the adaptability of kefir grains in long-term subculture in soymilk, this study tracked the succession and functional changes of its microbial community over 4 months.
Zhina Chen, Qingqing Li, Fanqi Li, Linlin Yin, La Wang, Tao Ye, Yi Wang, Shengju Fu, Weiming Wang, Xiaochen Huang   +9 more
doaj   +2 more sources

Effect of Soymilk Fermented by Different Lactic Acid Bacteria on Dough Fermentation Characteristics and Steamed Bun Quality [PDF]

Shipin Kexue, 2023
The effects of soymilk fermented with single and mixed (1:1:1) cultures of three strains of lactic acid bacteria (LAB) isolated from sourdough from Fuchun Teahouse in Yangzhou City on the fermentation characteristics of dough and the quality of steamed ...
SHAO Tong, WANG Xingben, WU Ran, ZHANG Yiyun, ZHANG Chenchen, GU Ruixia, CHEN Xia
doaj   +1 more source

Lactocaseibacillus-deglycosylated isoflavones prevent Aβ 40-induced Alzheimer’s disease in a rat model [PDF]

AMB Express
Alzheimer’s disease (AD) is the most common neurodegenerative disease, with symptoms appearing in the cerebral cortex and hippocampus. amyloid β peptide (Aβ) has been shown to deposit in the brain, causing oxidative stress and inflammation, leading to ...
Chin-Feng Liu, Zong-Yang Young, Tsung-Wei Shih, Tzu-Ming Pan, Chun-Lin Lee   +4 more
doaj   +2 more sources

In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues [PDF]

Scientific Reports
In this study, a variety of probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbrueckii subsp.
Abdallah I. Gad, Mona M. Orabi, Khadiga A. Abou-Taleb, Dina Y. Abdelghani, Shimaa A. Amin   +4 more
doaj   +2 more sources

Effect of Soymilk Fermented by Lactobacillus amylolyticus L6 on Intestinal Microorganisms and Short-chain Fatty Acids in Vitro [PDF]

Shipin Kexue, 2023
This study was conducted to investigate the effect of soymilk fermented by Lactobacillus amylolyticus L6 on intestinal microorganisms and short-chain fatty acids in vitro.
FEI Yongtao, HUANG Yihe, HUANG Li, LIU Gongliang, BAI Weidong
doaj   +1 more source

Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities [PDF]

Shipin Kexue, 2023
This study evaluated the β-glucosidase activities of 10 strains of Lactobacillus plantrum, L. helveticus, L. pentosus, and Streptococcus thermophilus) and compared the fermentation performance of the strains and the antioxidant properties and flavor ...
LUO Yue, LIU Ruishan, WANG Zhiyuan, CHAI Lijuan, LU Zhenming, SHI Jinsong, ZHANG Xiaojuan, XU Zhenghong
doaj   +1 more source