为探究益生菌在全豆乳发酵中对结合态大豆异黄酮的转化作用,选用干酪乳杆菌(Lacticaseibacillus casei)、嗜酸乳杆菌(Lactobacillus acidophilus)、植物乳杆菌(Lactobacillus plantarum)分别发酵全豆乳。当发酵豆乳的pH下降到4.5时视为发酵终点,测定并分析豆乳发酵期间的pH值、滴定酸度、活菌数、表观黏度、游离氨基氮、大豆异黄酮的变化,并对发酵产品进行感官评价。结果表明,3株益生菌在发酵全豆乳期间,豆乳pH值显著下降,而滴定酸度和表观黏度均显著升高,发酵全豆乳的活菌数均能达到108 CFU/mL。在发酵终止时,L.plantarum发酵的全豆乳中游离大豆异黄酮含量显著高于其他2株菌,大豆苷元含量可达9.59 μg/mL,为原豆乳的3.1倍,染料木素最高为18.73 μg/mL,为原豆乳的7.7倍。因此L.plantarum发酵豆乳可显著提高结合态大豆异黄酮的转化程度,增加游离态大豆异黄酮的含量,具有更高的营养保健价值。
To explore the transformation of bound soybean isoflavones by probiotics in the fermentation of whole soymilk, Lacticaseibacillus casei, Lactobacillus acidophilus, and Lactobacillus plantarum were selected to ferment whole soymilk. When the pH of fermented soymilk drops to 4.5, it is regarded as the end of fermentation. The pH value, titerable acidity, total viable count, apparent viscosity, free amino nitrogen, and soy isoflavone changes during the fermentation of soymilk were measured and analyzed, sensory evaluation was performed. The results showed that the pH of the soymilk decreased significantly during the fermentation of the three probiotics, while the titerable acidity and apparent viscosity increased significantly, and the total viable count of the fermented whole soymilk could reach 108 CFU/mL. At the end of fermentation, the content of free soy isoflavones in whole soymilk fermented by L. plantarum was significantly higher than that of the other two strains. The content of daidzein reached 9.59 μg/mL, which was 3.1 times that of the original soymilk, and the highest genistein was 18.73 μg/mL, which is 7.7 times that of the original soymilk. Therefore, L. plantarum fermented soymilk can significantly improve the transformation degree of bound soybean isoflavones, increase the content of free soybean isoflavones, which has higher nutritional and health value.
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