■食品和饮料行业对植物性饮料作为传统牛奶消费的替代品越来越感兴趣。豆浆来源于大豆,含有蛋白质,异黄酮,大豆低聚糖,和皂苷,在其他成分中。由于其具有较高的营养价值和通用性,豆浆作为一种功能性食品已经引起了很多关注。
■本工作旨在探索豆乳衍生饮料的新配方的益生元特性和胃肠道耐受性潜力,该配方将使用生产核黄素的益生菌植物乳杆菌MTCC(微生物类型培养物和基因库)25432,植物乳杆菌MTCC25433和嗜乳杆菌NCIM工业菌株2902(国家选集)进行发酵。
■当与商业益生元棉子糖(1.29±0.01)相比时,豆奶共发酵饮料显示最高的PAS(1.24±0.02),其次是用植物乳杆菌MTCC25433发酵的豆奶饮料(0.753±0.0)。这项研究的结果表明,豆奶饮料表现出有效的益生元活性,有能力支持益生菌的生长,以及提高几种生物活性物质含量的潜力。益生元活性评分越高,表明益生菌微生物的生长速率越高,病原体的生长越低。对于酸性耐受性,所有发酵豆浆在pH2时设法满足每毫升106个活益生菌细胞的最低要求(8.13、8.26、8.30和8.45logsCFU/mL,分别)和pH3.5(8.11、8.07、8.39和9.01logCFU/mL,分别)。豆乳LAB分离株在胆汁中3h的存活率为84.64%至89.60%。该研究得出结论,乳酸杆菌可以在胃肠道中茁壮成长。身体和质地的感官评价评分,颜色,风味,和总体可接受性显示发酵益生菌豆浆和对照样品之间存在显著差异(p<0.05)。用植物乳杆菌MTCC25432和MTCC25433的组合发酵的豆奶表现出最高的可接受性,具有最少量的豆制品风味。研究结果表明,豆浆在植物性饮料市场具有潜力。
UNASSIGNED: The food and beverage industry has shown a growing interest in plant-based beverages as alternatives to traditional milk consumption. Soy milk is derived from soy beans and contains proteins, isoflavones, soy bean oligosaccharides, and saponins, among other ingredients. Because of its high nutritive value and versatility, soy milk has gained a lot of attention as a functional food.
UNASSIGNED: The present work aims to explore the prebiotic properties and gastrointestinal tolerance potential of new formulations of soy milk-derived drinks to be fermented with riboflavin-producing probiotic Lactiplantibacillus plantarum MTCC (Microbial Type Culture Collection and Gene Bank) 25432, Lactiplantibacillus plantarum MTCC 25433, and Lactobacillus acidophilus NCIM (National Collection of Industrial Microorganisms) 2902 strains.
UNASSIGNED: The soy milk co-fermented beverage showed highest PAS (1.24 ± 0.02) followed by soy milk beverages fermented with L. plantarum MTCC 25433 (0.753 ± 0.0) when compared to the commercial prebiotic raffinose (1.29 ± 0.01). The findings of this study suggested that the soy milk beverages exhibited potent prebiotic activity, having the ability to support the growth of probiotics, and the potential to raise the content of several bioactive substances. The higher prebiotics activity score showed that the higher the growth rate of probiotics microorganism, the lower the growth of pathogen. For acidic tolerance, all fermented soy milk managed to meet the minimal requirement of 106 viable probiotic cells per milliliter at pH 2 (8.13, 8.26, 8.30, and 8.45 logs CFU/mL, respectively) and pH 3.5 (8.11, 8.07, 8.39, and 9.01 log CFU/mL, respectively). The survival rate of soy milk LAB isolates on bile for 3 h ranged from 84.64 to 89.60%. The study concluded that lactobacilli could thrive in gastrointestinal tract. The sensory evaluation scores for body and texture, color, flavor, and overall acceptability showed a significant difference (p < 0.05) between the fermented probiotic soy milk and control samples. Soy milk fermented with a combination of L. plantarum MTCC 25432 & MTCC 25433 demonstrated the highest acceptability with the least amount of beany flavor. The findings of the study suggest soy milk\'s potential in plant-based beverage market.