Abstract：
Herein, the texture properties, polyphenol contents, and in vitro protein digestion characteristics of soymilk single- or co-fermented by non-typical milk fermenter Bacillus natto (B. natto), Propionibacterium freudenreichii subsp. shermanii (P. shermanii), and traditional milk fermenter were evaluated. Co-fermenting procedure containing B. natto or P. shermanii could raise the amounts of gallic acid, caffeic acid, and GABA when compared to the unfermented soymilk. Co-fermented soymilk has higher in vitro protein digestibility and nutritional protein quality. Through peptidomic analysis, the co-work of P. shermanii and Lactobacillus plantarum (L. plantarum) may release the highest relative percentage of bioactive peptides, while the intervention of B. natto and Streptococcus thermophilus (S. thermophilus) resulted in more differentiated peptides. The multi-functional bioactive peptides were mainly released from glycine-rich protein, β-conglycinin alpha subunit 1, and ACB domain-containing protein. These findings indicated the potential usage of B. natto/S. thermophilus or P. shermanii/L. plantarum in bio-enhanced soymilk fermentation.
摘要：
在这里，纹理属性，多酚含量,和非典型牛奶发酵罐纳豆芽孢杆菌（B.纳托），Freudenreichii亚种。shermanii(P.shermanii),对传统牛奶发酵罐进行了评价。含有B.natto或P.shermanii的共发酵程序可以提高没食子酸的含量，咖啡酸,和GABA与未发酵的豆奶相比。共发酵豆乳具有较高的体外蛋白消化率和营养蛋白品质。通过肽酶分析，ShermaniiP.shermanii和植物乳杆菌的合作(L.植物）可能会释放最高相对百分比的生物活性肽，而纳豆芽孢杆菌和嗜热链球菌的干预(S.嗜热动物）产生更多分化的肽。多功能生物活性肽主要来自富含甘氨酸的蛋白质,β-伴大豆球蛋白α亚基1和含ACB结构域的蛋白。这些发现表明了纳豆/S的潜在用途。嗜热杆菌或P.shermanii/L.植物在生物强化豆浆发酵中的应用。
