Manufacture and characterization of lactic acid fermented soymilk
Date Issued
2012
Date
2012
Author(s)
Chen, Chien-Wen
Abstract
As a group of probiotics, lactic acid bacteria (LAB) are prominent members of the microbial community in the gastrointestinal tract. Research shows that LAB beneficially affect the physiological functions of their host through various mechanisms, such as maintaining microbial balance, lowering blood pressure, lowering blood cholesterol level, immunostimulation and antioxidative effect. Lactic acid fermentation has been utilized as a traditional method for food production for thousands of years, and it is scientifically proven to be able to preserve the viability and functionality of LAB and their products; therefore, it can be used with modifications as a feasible method of functional food manufacture.
Dairy products such as bovine milk are traditionally used as the matrix for fermentative food production. Although the process has been thoroughly studied and a spectrum of products is available to consumers, there are still limitations of applicability, such as the onset of lactose intolerance. A wide variety of traditional foods again provide a number of possible candidates for milk replacement; among them is soymilk, the water extract of soybeans, whose high nutritional value and zero lactose/cholesterol content have been met with great expectations.
In this study, commercially available soymilk products of alternative manufacturing processes were used as fermentative matrices, and lactic acid bacteria species of various origins were inoculated as starters; the efficiency of fermentation was measured, and biochemical properties of fermentative products were analyzed. Freshly-prepared soymilk serves as a better fermentative environment for LAB compared to off-the-shelf products, and extra carbohydrate supplements increased the growth rate of probiotics. LAB species traditionally used in milk fermentation, such as Lactobacillus rhamnosus GG in this study, performed much better than species isolated from other sources, and the pH value and lactic acid content of the end product can reach the level of commercial products with added sugar supplement. The fermented soymilk possessed considerable free radical scavenging capability, which indicated an improvement of antioxidative ability. Results of this study can serve as a reference for upcoming research concerning the development of functional fermentative soymilk products.
Subjects
probiotics
lactic acid bacteria
fermented soymilk
antioxidative ability
SDGs
Type
thesis
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