TY - JOUR T1 - Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp. 4. AU - Chun,Jiyeon, AU - Kim,Jong Sang, AU - Kim,Jeong Hwan, Y1 - 2007/12/23/ PY - 2007/10/05/received PY - 2007/11/29/revised PY - 2007/12/13/accepted PY - 2015/5/25/entrez PY - 2008/7/15/pubmed PY - 2008/7/15/medline KW - Isoflavones KW - Lactic acid bacteria KW - Lactic fermentation KW - Soymilk SP - 278 EP - 84 JF - Food chemistry JO - Food Chem VL - 109 IS - 2 N2 - Soymilk was fermented with either Streptococcus infantarius 12 (Si 12), Weissella sp. 4 (Ws 4), or their mixed cultures with different mixing ratios (Si 12:Ws 4=1:1, 1:3, 1:5, and 1:10, v/v) for 12h at 37°C. All cultures in soymilk readily proliferated and reached about 10(8-9)CFU/mL. After 12h, pH and titratable acidity of soymilk ranged 4.19-4.47 and 0.57%-0.64%, respectively. The pH of soymilk fermented with Si 12 was the lowest while that obtained with Ws 4 the highest. A sharp increase in β-glucosidase (β-glu) activity corresponded well with a rapid decrease in isoflavone glucosides and an increase in aglycone contents. The rate of hydrolysis of isoflavone glucosides was the least with Si 12 while the highest with Ws 4, resulting in about 23%-33% and 98%-99% hydrolysis of the glucosides with Si 12 and Ws 4, respectively, after 12h. Mixed cultures with 1:3, 1:5, and 1:10 ratios seem to be more effective starters for bioactive fermented soymilk with more aglycones and appropriate acidity in a short time than single cultures. SN - 0308-8146 UR - https://www.unboundmedicine.com/medline/citation/26003348/Enrichment_of_isoflavone_aglycones_in_soymilk_by_fermentation_with_single_and_mixed_cultures_of_Streptococcus_infantarius_12_and_Weissella_sp__4_ DB - PRIME DP - Unbound Medicine ER -