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1. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria

Author

Chun, Jiyeon, Gyoung Min Kim, Kang Wook Lee, In Duck Choi, Gun-Hee Kwon, Jae-Young Park, Seon-Ju Jeong, Jeong-Sang Kim, and Jeong Hwan Kim

Subjects
Soymilk -- Chemical properties, Isoflavones -- Chemical properties, Lactobacillus -- Research, Business, Food/cooking/nutrition
Abstract

Four lactic acid bacteria (LAB), Lactobacillus paraplantarum KM, Enterococcus durans KH, Streptococcus salivarius HM and Weissella confusn JY, are isolated from humans and their capabilities are tested for converting isoflavone glucosides to aglycones in soymilk, and changes in growth, pH and titratable activity (TA) are investigated during fermentation at 37 degrees C for 12 h. Changes in the daidzio and genistin levels were not found to be significant in soymilk fermented with Enterococcus durans KH.

Published
2007

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