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.
LI Jie
,
LU Hao
,
LIU Liu
,
WU Xiaoxia
,
LI Cheng
,
DING Cong
,
LI Jianke
. Probiotic fermentation of soymilk to improve the transformation of bound soybean isoflavones[J]. Food and Fermentation Industries, 2022
, 48(9)
: 91
-96
.
DOI: 10.13995/j.cnki.11-1802/ts.029347
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