Article
Food Science & Technology
Ashwag Jaman A. L. Zahrani, Amal Bakr Shori
Summary: This study investigated the effects of four strains of probiotic Lactobacillus spp. on post-acidification, viable cell counts, total phenolic and flavonoid contents, and antioxidant activity of fermented plant-based milk drinks made from soy and almond milk. The results showed that fermented soy and almond milk and their combination can serve as an effective vehicle for probiotics with antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Naoki Shirotani, Anni Bygvraa Hougaard, Rene Lametsch, Mikael Agerlin Petersen, Fergal P. Rattray, Richard Ipsen
Summary: The study found that during the fermentation of soy protein isolates, the Lactobacillus helveticus strain LH88 can specifically degrade proteins, generating free amino acids and volatile compounds. However, most proteins remained intact after seven days of fermentation, suggesting that further modifications to the fermentation conditions are needed to promote the production of flavor compounds.
Article
Chemistry, Applied
Hao Luo, Yihong Bao, Ping Zhu
Summary: Nutritional and functional soy-based milk is gaining attention in the global food industry. However, it faces issues such as poor taste and limited variety. In this study, a novel probiotic lycopene-soy milk was developed using genome edited Bacillus subtilis, which showed improved nutritional quality and functionality compared to traditional soy milk. The lycopene-soy milk exhibited strong antioxidant capacity, higher isoflavone bioavailability, and excellent sensorial attributes.
Article
Food Science & Technology
Amal Bakr Shori, Ghadi Slman Aljohani, Ashwag Jaman Al-zahrani, Ohoud Shami Al-sulbi, Ahmad Salihin Baba
Summary: This study found that adding Lactobacillus rhamnosus can help control the pH of cashew milk-based yogurt, increase the viability of lactic acid bacteria, and enhance total phenolic and flavonoid contents and antioxidant activity, although it may also decrease sensory attributes scores.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Tiantian Hu, Rui Chen, Yu Qian, Ke Ye, Xingyao Long, Kun-Young Park, Xin Zhao
Summary: This study found that soybean milk fermented by LF-HFY02 can increase the content of antioxidant factors and the activity of antioxidant enzymes, inhibit tissue cell peroxidation, and improve oxidative damage in mouse skin and liver.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Ga-Hyun Choi, Hyun-Ji Bock, Na-Kyoung Lee, Hyun-Dong Paik
Summary: This study aimed to evaluate the effect of Lactobacillus plantarum 200655 and fructooligosaccharides (FOS) on soymilk fermentation and the neuroprotective effects of fermented soymilk (FS). The results showed that the addition of FOS enhanced the antioxidant activity of the fermented soymilk and protected cells against oxidative stress.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Katarzyna Petka, Pawel Sroka, Tomasz Tarko, Aleksandra Duda-Chodak
Summary: Under specific conditions, Lactobacillus acidophilus LA-5 has the ability to degrade acrylamide, but this capability disappears under certain conditions. Additionally, the presence of acrylamide in milk can modulate the bacteria metabolism.
Article
Food Science & Technology
Fan -Bing Meng, Yu -Ting Lei, Qing-Zhou Li, Yun-Cheng Li, Yun Deng, Da -Yu Liu
Summary: This study found that fermentation by two lactic acid bacteria strains, L. plantarum and L. acidophilus, significantly improved the antioxidant activity of loquat juice. Metabolomics analysis revealed different metabolites profiles between the two strains, with lipids, organic acids, amino acids, and phenolic compounds playing important roles in the flavor reconstruction and functional improvement of loquat juices.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Dan Hu, Jinyong Wu, Long Jin, Lixia Yuan, Jun Li, Xiangsong Chen, Jianming Yao
Summary: This study evaluated the fermentation characteristics and properties of soybean milk fermented by four Pediococcus pentosaceus strains. The results showed that these strains exhibited antibacterial activity, with survival rates above 90% in simulated gastrointestinal environments, satisfying probiotic requirements. Among the strains, QK-1 showed the weakest acidification of fermented soybean milk, and all strains maintained stable bacterial counts after 28 days of storage, with enhanced antioxidant ability post-fermentation.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Hongchi Zhou, Sixuan Wang, Weichao Liu, Lixuan Chang, Xuemei Zhu, Guangqing Mu, Fang Qian
Summary: This study aimed to investigate the safety and probiotic properties of Lactobacillus paraplantarum LS-5 isolated from traditional northeastern sauerkraut, and to assess the antioxidant capacity of different solvent extracts of L. paraplantarum LS-5-inoculated sauerkraut. The probiotic characteristics of L. paraplantarum LS-5 were determined, including good survival ability under artificial gastrointestinal conditions, antagonistic activity against various pathogens, non-biogenic amines, antibiotic susceptibility, and non-hemolytic. The sauerkraut alcohol extract of L. paraplantarum LS-5-inoculated sauerkraut showed significantly higher 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) compared to water extracts.
Article
Multidisciplinary Sciences
Fathy M. Mehaya, Asmaa I. El-Shazly, Asmaa Negm El-Dein, Mohamed A. Farid
Summary: Nutritional yeast-produced soy yogurt has unique nutritional and health benefits, with higher nutritional content than probiotic lactic acid bacteria.
SCIENTIFIC REPORTS
(2023)
Article
Multidisciplinary Sciences
Fathy M. Mehaya, Asmaa I. El-Shazly, Asmaa Negm El-Dein, Mohamed A. Farid
Summary: This study produced soy yogurt by preparing and fermenting soymilk, and evaluated its nutritional value and stability. The results showed that using nutritional yeast in the production of soy yogurt had a greater effect on increasing its nutritional content compared to probiotic lactic acid bacteria.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
B. Swetha Lavanya, V Sreejit, R. Preetha
Summary: This study analyzed the probiotic properties of isolates from cereal-based Indian fermented food and evaluated their antioxidant activity. The encapsulation of the probiotic L. plantarum J9 using sodium alginate was found to be effective in delivering viable bacterial cells. This research contributes to the development of new probiotic products.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Chemistry, Applied
Beatriz de la Fuente, Carlos Luz, Carla Puchol, Giuseppe Meca, Francisco J. Barba
Summary: It was found that orange-juice milk beverages are a good medium for the growth of L. brevis POM and L. plantarum (TR-71, TR-14), with higher antioxidant properties observed in the fermented beverages compared to the control ones.
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
