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Skim Milk Powder Supplementation Affects Lactose Utilization, Microbial Survival and Biotransformation of Isoflavone Glycosides to Isoflavone Aglycones in Soymilk by Lactobacillus

Pham, Thuy Thi and Shah, Nagendra P (2008) Skim Milk Powder Supplementation Affects Lactose Utilization, Microbial Survival and Biotransformation of Isoflavone Glycosides to Isoflavone Aglycones in Soymilk by Lactobacillus. Food Microbiology, 25 (5). pp. 653-661. ISSN 0740-0020

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Abstract

Four probiotic bacteria, Lactobacillus acidophilus 4461, L. acidophilus 4962, Lactobacillus casei 290 and L. casei 2607, were used for fermentation of soymilk (SM) prepared from soy protein isolate (SPI) supplemented with skim milk powder (SMP) (SSM). Soymilk and reconstituted skim milk (RSM) were used as controls. Lactose utilization in SSM by these probiotic organisms ranged from 14.97 to 18.15 mg/ ml, compared to 14.12–16.06 mg/ml for RSM. The pH in SSM dropped to 4.07–4.29 compared to 6.15–6.36 for SM and 4.10–4.96 for RSM. The microbial viable counts were also significantly enhanced by up to 0.98 log CFU/ml by the supplementation of SMP to SM. The biotransformation level of isoflavone glycosides (IG) to isoflavone aglycones (IA) in SSM ranged from 81.4% to 85.1%, which was 13.9–19.0% higher than that for SM, after 24 h of incubation. Most of IG in SSM was completely converted to IA, exceptmalonyl glycitin and malonyl genistin. At the end of the incubation, IA comprised up to 76.8% of total isoflavones in SSM.

Item Type: Article
Uncontrolled Keywords: ResPubID15464, soymilk, dried skim milk, food additives, Lactobacillus acidophilus, Lactobacillus casei, probiotics, mortality, isoflavones, glycosides, starter cultures, soy protein, protein isolates, lactose, pH, plate count, biotransformation, internet resource
Subjects: Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
FOR Classification > 0908 Food Sciences
SEO Classification > 8602 Dairy Products
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Depositing User: VUIR
Date Deposited: 13 Sep 2011 06:04
Last Modified: 13 Sep 2011 06:04
URI: http://vuir.vu.edu.au/id/eprint/3892
DOI: 10.1016/j.fm.2008.04.004
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Citations in Scopus: 12 - View on Scopus

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