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
38-04-07.pdf221.26 KB

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.

刊行年月日
作成者 BORDIGNON Jose Renato NAKAHARA Kazuhiko YOSHIHASHI Tadashi NIKKUNI 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
オンライン掲載日
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
DOI 10.6090/jarq.38.259
権利 Japan International Research Center for Agricultural Sciences
言語 eng

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