国立研究開発法人 国際農林水産業研究センター | JIRCAS

Hydrolysis of Isoflavones and Consumption of Oligosaccharides during Lactic Acid Fermentation of Soybean Milk

JARQ : Japan Agricultural Research Quarterly
ISSN
00213551
書誌レコードID(総合目録DB)
AA0068709X
本文フルテキスト

Aiming to select suitable strains of lactic acid bacteria for producing yogurt-like functional food from soybean milk, the fermentation properties of 14 lactic acid bacterial strains belonging to genera Bifidobacterium, Lactobacillus, Lactococcus and Streptococcus were evaluated using soybean milk as the culture medium. All 14 strains examined were able to grow in soybean milk. Twelve out of the 14 strains lowered the pH of the medium and produced lactic acid. Tested strains showed a variety of consumption patterns of oligosaccharides and hydrolyzing capacity of isoflavone glucosides. Three strains, Bifidobacterium breve JCM 1192, B. bifidum JCM 1255 and Lb. casei subsp. rhamnosus IFO 3425 exhibited the most promising results. These strains could hydrolyze both daidzin and genistin to corresponding aglycones, and consume raffinose and stachyose in addition to lowering the pH and producing lactic acid.

刊行年月2004-10-01
作成者BORDIGNON Jose RenatoNAKAHARA KazuhikoYOSHIHASHI TadashiNIKKUNI Sayuki
著者キーワード

daidzin

genistin

raffinose

stachyose

Bifidobacterium

Lactobacillus

Streptococcus

公開者Japan International Research Center for Agricultural Sciences
データ作成日2004-10-01
国立情報学研究所メタデータ主題語彙集(資源タイプ)Journal Article
38
4
開始ページ259
終了ページ265
DOI10.6090/jarq.38.259
権利Japan International Research Center for Agricultural Sciences
言語eng