Effect of barley malt on the antioxidative properties of black soymilk fermented by lactic acid bacteria
Date Issued
2015
Date
2015
Author(s)
Chang, Hsiang-Yi
Abstract
In this study, black soymilk contained barley malt fermented with Streptococcus thermophilus BCRC 13869 and Lactobacillus acidophilus BCRC 10695 were investigated for the behaviors of starter organisms and the functional components including total phenolic content, total flavonoid content and anthocyanins content during fermentation. The antioxidative activities (DPPH radical-scavenging ability, Fe2+ - chelating ability, reducing power and Trolox equivalent antioxidant capacity) of fermented black soymilk were also examined. The results showed that fermented black soymilk with barley malt significant increased (p<0.05) compared with fermented black soymilk without barley malt on viable count and titratable acidity. Final viable count of fermented black soymilk with barley malt was 8.41 Log CFU/mL after 48 h fermentation. Furthermore, it was found that the content of total phenolic, total flavonoid increased at the initial period of fermentation, then decreased during further fermentation, but fermented black soymilk with barley malt still had higher amounts of phenolic compounds than fermented black soymilk without barley malt after 48 h fermentation. In addition, the antioxidative activities [DPPH radical-scavenging ability, Fe2+ - chelating ability, reducing power and Trolox equivalent antioxidant capacity (TEAC)] of fermented black soymilk with barley malt increased significantly (p<0.05). Black soymilk with barley malt fermented with S. thermophilus BCRC 13869 showed the highest antioxidative activities among other fermented black soymilk. These results revealed that barley malt could enhance the antioxidative activities of fermented black soymilk.
Subjects
black soymilk
barley malt
lactic acid bacteria
antioxidative activity
Type
thesis
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