Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk [PDF]
FoodsFermentation with Bacillus subtilis significantly enhances the physiological activity and bioavailability of soymilk, but the resulting characteristic flavor seriously affects its industrial promotion.
Miao Hu +5 more
doaj +2 more sources
Bioactivity of Organic Fermented Soymilk as Next-Generation Prebiotic/Probiotics Mixture
Fermentation, 2022 Fermented soymilk (soymilk yogurt) was made by fermenting soymilk with five probiotic bacterial strains (Lactobacillus plantarum ATCC 14917, Lactobacillus casei DSM 20011, Lactobacillus acidophilus ATCC 20552, Lactococcus thermophilus DSM 20259, and ...
Dina Y. Abdelghani +9 more
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Enhancing Probiotic Performance in Food Matrices: From Strain Selection to Bioengineering. [PDF]
J Food SciABSTRACT Probiotics are central to functional food innovation, but their application is limited by viability loss during processing, storage, and gastrointestinal (GI) transit. A key insight is that viability and functionality are distinct attributes; maintaining high cell counts does not guarantee that probiotics retain their beneficial properties ...
Silva SRJ +5 more
europepmc +2 more sources
Two-Stage Sequential Fermentation of Oat Drink Using <i>Saccharomyces boulardii</i> and <i>Lactiplantibacillus plantarum</i>: A Promising Strategy for Developing Paraprobiotic-Probiotic Food. [PDF]
Food Sci NutrThis study presents a novel two‐stage sequential fermentation for developing a functional oat drink with dual paraprobiotic‐probiotic properties. Oat substrates pretreated with acid, alkaline, enzyme, sprouting, or their combinations were first fermented with S. boulardii, heat‐inactivated, and then re‐fermented with live L. plantarum 299v.
Babolanimogadam N +6 more
europepmc +2 more sources
Xanthan gum production using Xanthomonas campestris B6720: Fermentation process and application in fermented soymilk [PDF]
BIO Web of ConferencesThe production of xanthan gum using Xanthomonas campestris B6720 was investigated. The fermentation process, encompassing substrate consumption, bacteria growth, gum yield, explored and compared the produced gum with a commercially gum using FTIR.
Asase Richard +3 more
doaj +5 more sources
In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16-fermented soymilk. [PDF]
Food Sci Nutr, 2020 In this study, soymilk was fermented with Lactobacillus casei 16. The contents of aglycone isoflavones, saponins, total phenolic, and free amino acid in the fermented soymilk, and the protection for the HepG2 cells against 2,2'-azobis(2-amidinopropane ...
Qian F +6 more
europepmc +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 +2 more
doaj +2 more sources
PHYSICOCHEMICAL PROPERTIES OF FERMENTED SOYMILK WITH ADDITION OF XANTHAN GUM [PDF]
, 2023 The abstract describes the physicochemical and sensory properties of fermented soymilk as affected by the addition of commercial xanthan gum. Specifically, the laboratory production of soymilk and effect of the addition different concentration of commercial xanthan gum on the fermented soymilk.
Asase, R. V. +2 more
openaire +2 more sources
Production of synbiotic fermented soymilk from vegetable soybea
, 2015 Vegetable soybeans [Glycine Max (L.) Merril] are harvested while seeds are immature which have some advantages over mature soybean, such as sweeter flavor and less content of indigestible oligosaccharides, stachyose and raffinose. Considering those beneficial characteristics the aim of this work was to study the fermentation process of soymilk from ...
Battistini, Carolina +5 more
core +3 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