Tags

Type your tag names separated by a space and hit enter

Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk.
Int J Food Microbiol. 2007 Jun 10; 117(1):120-4.IJ

Abstract

The study determined isoflavone aglycone contents in soymilk and sugar-soymilk fermented with a single culture of two strains of Lactobacillus paracasei, two strains of Lactobacillus acidophilus, and one strain of Bifidobacterium longum respectively at 37 degrees C for 24 h. Isoflavone concentration was analyzed by HPLC. The viable count of bacteria in all of the fermented soymilk ranged from 7 to 9 log CFU/ml. The isoflavone aglycone had a significant increase of 62%-96% of isoflavone in all of the fermented soymilk compared to 17% in non-fermented soymilk (P<0.05). The five strains of microorganisms produced lesser amount of isoflavone aglycones in fermented sucrose-soymilk than in other fermented soymilk.

Authors+Show Affiliations

Department of Food Nutrition, Chung Hua University of Medical Technology, 89 Wunhua 1st Street, Rende Township, Tainan 71703, Taiwan, ROC. weiqueking@yahoo.com.twNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17477997

Citation

Wei, Que-King, et al. "Using of Lactobacillus and Bifidobacterium to Product the Isoflavone Aglycones in Fermented Soymilk." International Journal of Food Microbiology, vol. 117, no. 1, 2007, pp. 120-4.
Wei QK, Chen TR, Chen JT. Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk. Int J Food Microbiol. 2007;117(1):120-4.
Wei, Q. K., Chen, T. R., & Chen, J. T. (2007). Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk. International Journal of Food Microbiology, 117(1), 120-4.
Wei QK, Chen TR, Chen JT. Using of Lactobacillus and Bifidobacterium to Product the Isoflavone Aglycones in Fermented Soymilk. Int J Food Microbiol. 2007 Jun 10;117(1):120-4. PubMed PMID: 17477997.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk. AU - Wei,Que-King, AU - Chen,Tong-Rong, AU - Chen,Jyun-Ting, Y1 - 2007/03/30/ PY - 2006/05/02/received PY - 2007/01/13/revised PY - 2007/02/20/accepted PY - 2007/5/5/pubmed PY - 2007/7/31/medline PY - 2007/5/5/entrez SP - 120 EP - 4 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 117 IS - 1 N2 - The study determined isoflavone aglycone contents in soymilk and sugar-soymilk fermented with a single culture of two strains of Lactobacillus paracasei, two strains of Lactobacillus acidophilus, and one strain of Bifidobacterium longum respectively at 37 degrees C for 24 h. Isoflavone concentration was analyzed by HPLC. The viable count of bacteria in all of the fermented soymilk ranged from 7 to 9 log CFU/ml. The isoflavone aglycone had a significant increase of 62%-96% of isoflavone in all of the fermented soymilk compared to 17% in non-fermented soymilk (P<0.05). The five strains of microorganisms produced lesser amount of isoflavone aglycones in fermented sucrose-soymilk than in other fermented soymilk. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/17477997/Using_of_Lactobacillus_and_Bifidobacterium_to_product_the_isoflavone_aglycones_in_fermented_soymilk_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(07)00218-8 DB - PRIME DP - Unbound Medicine ER -