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Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation | |
Hu, Dan1,2; Wu, Jinyong1![]() ![]() ![]() ![]() | |
2021-10-01 | |
发表期刊 | FOOD RESEARCH INTERNATIONAL
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ISSN | 0963-9969 |
通讯作者 | Chen, Xiangsong(xschen@ipp.cas.cn) ; Yao, Jianming(jmyaocas@163.com) |
摘要 | Soybean milk is an economical substitute for dairy products. Pediococcus pentosaceus has been used as a food additive to improve taste, nutrition, and food safety. In this study, four P. pentosaceus strains (CICC 24444, QK-1, MQ-1 and RQ-1) isolated from various food sources and known to exhibit broad-spectrum antibacterial activities were used to ferment soybean milk, and their fermentation characteristics and the properties of the resulting beverages were evaluated. The results revealed that the P. pentosaceus strains can inhibited the growth of five types of pathogenic bacteria (Salmonella enterica subsp. enterica serotype Enteritidis, Yersinia enterocolitica, Shigella dysenteriae, Escherichia coli, and Staphylococcus aureus), and their in vitro survival rates in the simulated stomach and intestinal environments were above 90%, satisfying the probiotic requirements. Isomaltose oligosaccharide was used as a protective agent to resist low-temperature freeze-drying damage and ensure a high survival rate, and P. pentosaceus was directly injected into fermented soymilk. The acidification of fermented soybean milk was the weakest with P. pentosaceus QK-1, and the viable bacterial counts of all strains were stable after 28 days of storage. After fermentation, the antioxidant ability was enhanced. Arginine and beta-alanine levels increased after fermentation, and the adjunct culture of P. pentosaceus QK-1 increased proline levels. Our data indicate that P. pentosaceus QK-1 is a suitable strain for the development of functional plant-based beverages. |
关键词 | Soymilk Probiotics Prebiotics Plant-based fermented beverage Nutrition Post-fermentation storage Antioxidant |
DOI | 10.1016/j.foodres.2021.110570 |
关键词[WOS] | LACTIC-ACID BACTERIA ; LACTOBACILLUS-ACIDOPHILUS ; ANTIOXIDANT ACTIVITY ; STORAGE STABILITY ; FATTY-ACIDS ; OLIGOSACCHARIDES ; SURVIVAL ; PRESERVATION ; RESISTANCE ; ASSAY |
收录类别 | SCI |
语种 | 英语 |
资助项目 | Probiotics Research Institute Coconstruction Agreement of the Chinese Academy of Sciences ; Chacha Food Co., Ltd[GLHTSP-2019001002] |
项目资助者 | Probiotics Research Institute Coconstruction Agreement of the Chinese Academy of Sciences ; Chacha Food Co., Ltd |
WOS研究方向 | Food Science & Technology |
WOS类目 | Food Science & Technology |
WOS记录号 | WOS:000702834800003 |
出版者 | ELSEVIER |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | http://ir.hfcas.ac.cn:8080/handle/334002/124971 |
专题 | 中国科学院合肥物质科学研究院 |
通讯作者 | Chen, Xiangsong; Yao, Jianming |
作者单位 | 1.Chinese Acad Sci, Inst Plasma Phys, Hefei Inst Phys Sci, Hefei 230031, Peoples R China 2.Univ Sci & Technol China, Hefei 230026, Peoples R China 3.Probiot Inst, Hefei 230031, Peoples R China |
第一作者单位 | 中科院等离子体物理研究所 |
通讯作者单位 | 中科院等离子体物理研究所 |
推荐引用方式 GB/T 7714 | Hu, Dan,Wu, Jinyong,Jin, Long,et al. Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation[J]. FOOD RESEARCH INTERNATIONAL,2021,148. |
APA | Hu, Dan.,Wu, Jinyong.,Jin, Long.,Yuan, Lixia.,Li, Jun.,...&Yao, Jianming.(2021).Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation.FOOD RESEARCH INTERNATIONAL,148. |
MLA | Hu, Dan,et al."Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation".FOOD RESEARCH INTERNATIONAL 148(2021). |
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