Search Results (46)

Okara, a protein-rich byproduct of soymilk production, is highly perishable because of its high moisture content. This study evaluated the preservation and nutritional value of okara fermented by lactic acid bacteria for use in dairy cattle diets. Fermentation effectively reduced pH within 2 weeks and maintained quality for up to 6 weeks. However, aerobic exposure increased the concentration of ammonia, indicating a decline in stability. In vitro assessments revealed no significant differences in in vitro true dry matter digestibility, in vitro neutral detergent fiber digestibility, or gas production between fermented and fresh okara, although fermented okara had a higher concentration of ammonia nitrogen. In situ analysis revealed slightly lower dry matter effective degradability (ED) in fermented okara, but similar rumen-degradable and undegradable protein fractions. When fermented okara was used to replace soybean meal in total mixed rations, 25–50% inclusion-maintained digestibility and fermentation characteristics, with 25% replacement yielding the highest ED at a low ruminal passage rate (0.02 h⁻¹). Taken together, these results suggest that fermented okara can be strategically incorporated into dairy rations as a sustainable protein alternative, supporting both rumen function and bypass protein supply. Full article

Fermented soymilk yogurt has been produced rapidly in recent years due to its health benefits and the growing demand for plant-based foods to address trends in sustainable development goals. This study investigated the smoothness and quality of soymilk yogurt-mimics fermented by four strains of lactic acid bacteria (LAB) through image processing, physicochemical properties, and taste analysis. By comparing the primary fermentation products of the four strains and the secondary fermentation products produced using the primary fermentation products with different refrigeration time as passage cultures, it was found that control strain could not produce fermented soymilk yogurt-mimic with good smoothness via technical improvement, while the AL3G1 strain, AL21D1 strain, and AL28A1 strain, which were used to produce the secondary fermentation products fermented using their primary fermentation products refrigerated for four days, exhibited relatively good smoothness, and superior rheological properties and flavor quality. This study aims to contribute an approach to improving the smoothness of fermented soymilk yogurt-mimic by effective use of applicable LAB strain and proper fermentation conditions. It will be beneficial to meet the strong demand for fermented soymilk product commercialization. Full article

This study aimed to microencapsulate Limosilactobacillus reuteri DSM 17938 to enrich soy yogurt flavored with peach jam. The effect of three concentrations of alginate and coating chitosan were evaluated in terms of probiotic viability, and the physicochemical and sensory properties of soy yogurt. Lim. reuteri was microencapsulated in alginate (1, 2, and 3%) and coated with chitosan (0, 0.4, and 0.8%). Soymilk was fermented using Lactobacillus bulgaricus and Streptococcus thermophilus. Soy yogurt was combined with probiotic beads and peach jam and stored for 27 days at 4 °C. The pH, titratable acidity, and probiotic viability of probiotic peach soy yogurt (PPSY) were determined during storage. Alginate at 3% and alginate (2%) coated with 0.4% chitosan maintained probiotic counts at 8 and 7.5 log CFU/g after 27 days. The pH of PPSY decreases rapidly and drastically during storage when probiotic-free cells are added. The PPSY containing alginate (3%) beads, alginate (2%) coated with chitosan (0.4%), and probiotic-free cells had a similar level of acceptance in color, texture, and odor (p > 0.05), while flavor and overall acceptability were significantly higher (p < 0.05) in PPSY with probiotic beads. These findings support the use of microencapsulation strategies in developing functional plant-based probiotic foods. Full article

This study investigated the quality evolution of soybean products (soymilk, tofu, dried bean curd) through mixed-strain fermentation with Lacticaseibacillus rhamnosus CICC 6151 and Saccharomyces cerevisiae AS2.400 under optimized conditions (7% inoculum, pH of 5.2, 85 °C/50 min thermal treatment). Physicochemical, structural, and microbial dynamics were systematically analyzed. Key results demonstrated that probiotic tofu exhibited superior water-holding capacity (82% WHC vs. 65% in traditional variants) and enhanced protein retention (Δ + 2.4% during storage), linked to microbial-mediated structural stabilization. Mixed fermentation induced substrate competition (S. cerevisiae biomass: OD₅₆₀ of 1.2 at 10 h vs. L. rhamnosus OD₆₀₀ of 1.0 at 25 h; ANOVA p < 0.001), driving pH-dependent protein network formation (isoelectric precipitation at pH of 4.8 ± 0.1) and volatile profile divergence (PCA explained 82.2–89.1% of variance). Probiotic variants maintained chromatic stability (ΔE < 15 vs. traditional ΔE > 23) and textural integrity (23% lower deformation under compression), correlated with secondary structure preservation (β-sheet increased by 10% in FTIR analysis). These findings establish synergistic microbial–metabolic regulation as a strategy for developing functional bean products with enhanced nutritional and sensory properties. Full article

High potential is attributed to the concomitant use of probiotics and prebiotics in a single food product, called “synbiotics”, where the prebiotic component distinctly favours the growth and activity of probiotic microbes. This study implemented a detailed comparison between the prebiotic effect of Fructooligosaccharides (FOSs) and Raffinose family oligosaccharides (RFOs) on the viable count of bacteria, hydrolysis into monosaccharides, the biosynthesis of short-chain fatty acids and sensory attributes of soymilk fermented with 1% (v/v) co-cultures of Lacticaseibacillus rhamnosus JCM1136 and Weissella confusa 30082b. The highest viable count of 1.21 × 10⁹ CFU/mL was observed in soymilk with 3% RFOs added as a prebiotic source compared with MRS broth with 3% RFOs (3.21 × 10⁸) and 3% FOS (6.2 × 10⁷ CFU/mL) when replaced against glucose in MRS broth. Raffinose and stachyose were extensively metabolised (4.75 and 1.28-fold decrease, respectively) in 3% RFOs supplemented with soymilk, and there was an increase in glucose, galactose, fructose (2.36, 1.55, 2.76-fold, respectively) in soymilk supplemented with 3% FOS. Synbiotic soymilk with 3% RFOs showed a 99-fold increase in methyl propionate, while the one supplemented with 3% FOS showed an increase in methyl butyrate. The highest acceptability based on the sensory attributes was for soymilk fermented with 2% RFOs + 2% FOS + 2% table sugar + 1% vanillin (7.87 ± 0.52) with high mouth feel, product consistency, taste, and flavour. This study shows that the simultaneous administration of soy with probiotic bacteria and prebiotic oligosaccharides like FOSs and RFOs enhance the synergistic interaction between them, which upgraded the nutritional and sensory quality of synbiotic soymilk. Full article

This study evaluated the probiotic potential of lactic acid bacteria (LAB) isolated from fermented milk and soymilk products purchased from local markets. The LAB strains were assessed for acid and bile resistance, antibiotic resistance, and adhesion to human intestinal epithelial models. Streptococcus thermophilus (JAMI_LB_02) and Lactiplantibacillus plantarum (JAMI_LB_05) showed the highest survival rates in artificial gastric and bile juices, at 87.17 ± 0.02% and 96.71 ± 4.10%, respectively, with all strains (except JAMI_LB_03) demonstrating antibiotic resistance. Adhesion ability indicated the superior performance of JAMI_LB_02 and JAMI_LB_05 compared to standard strains. JAMI_LB_02 adhered to Caco-2 cells at 2.10 ± 0.94% and to HT-29 cells at 3.32 ± 0.38%, exceeding standard strains (1.06 ± 0.13% and 1.89 ± 0.58%). JAMI_LB_05 achieved the highest rates at 5.62 ± 1.33% on Caco-2 and 5.76 ± 0.46% on HT-29 cells. Their combination (JAMI_LB_02 + JAMI_LB_05) significantly enhanced adhesion to 18.57 ± 5.49% on Caco-2 and 21.67 ± 8.19% on HT-29 cells, demonstrating strong synergy. These findings highlight the probiotic potential of the isolated LAB strains, particularly in mixed formulations, which may improve intestinal survival, adaptability, and efficacy. Further in vivo studies are warranted to validate their clinical applications and optimize strain combinations for human health benefits. Full article

Background: Current treatments for inflammatory bowel disease (IBD) are relatively futile and the extended use of drugs may reduce effectiveness. Several probiotic strains have shown promise in relieving/treating IBD symptoms. Objectives: The current study investigated the impact of fermented soymilk with a mixture of probiotic starter cultures containing Lactobacillus rhamnosus, L. casei, L. plantarum, L. acidophilus, Bifidobacterium longum, and B. animalis subsp. lactis in rats with dextran sulfate sodium (DSS)-induced colitis compared to control. Methods: Rats were randomly assigned to five groups (5 rats/group; n = 25): G1: negative normal control; G2: positive control (DSS); G3: DSS with sulfasalazine (DSS-Z); G4: DSS with soymilk (DSS-SM), and G5: DSS with fermented soymilk (DSS-FSM). Parameters monitored included the following: the disease activity index (DAI), macroscopic and histological assessments of colitis, and a fecal microbial analysis performed to assess the severity of inflammation and ulceration. Results: The DSS-FSM rats group exhibited lower DAI scores (p < 0.05) than other treated groups during the induction period. A macroscopical examination revealed no ulceration or swelling in the intestinal mucosa of rats in the DSS-FSM-treated group, resembling the findings in the negative control group. In the positive control (DSS group), the colon tissue showed increased inflammation (p < 0.05), whereas those in the DSS-SM- and DSS-FSM-treated rats groups did not show significant macroscopic scores of colitis. The positive DSS control and DSS-Z groups had crypt erosion and ulceration areas, severe crypt damage, and epithelial surface erosion, which were absent in the negative control and DSS-FSM groups. The counts of Lactobacillus spp. and Bifidobacterium spp. remained stable in both G1 and G5 over 4 weeks. The consumption of fermented soymilk with a mixture of probiotics could minimize the severity of DSS-induced colitis in rats. Conclusion, it was found that fermented soymilk containing Lactobacilli and Bifidobacterium might be an effective vehicle for reducing the severity of DSS-induced colitis in rats. Full article

Fermentation with Bacillus subtilis significantly enhances the physiological activity and bioavailability of soymilk, but the resulting characteristic flavor seriously affects its industrial promotion. The objective of this study was to identify key proteins associated with characteristic flavors in B. subtilis BSNK-5-fermented soymilk using tandem mass tag (TMT) proteomics. The results showed that a total of 765 differentially expressed proteins were identified. Seventy differentially expressed proteins related to characteristic flavor were screened through Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis. After integrating metabolomics data, fifteen key proteases of characteristic flavor components in BSNK-5-fermented soymilk were further identified, and free ammonia was added. In addition, there were five main formation mechanisms, including the decomposition of urea to produce ammonia; the degradation of glutamate by glutamate dehydrogenase to produce ammonia; the degradation of threonine and non-enzymatic changes to form the derivative 2,5-dimethylpyrazine; the degradation of valine, leucine, and isoleucine to synthesize isovalerate and 2-methylbutyrate; and the metabolism of pyruvate and lactate to synthesize acetate. These results provide a theoretical foundation for the improvement of undesirable flavor in B. subtilis BSNK-5-fermented soy foods. Full article

Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance immunity; promote digestive wellness; and exhibit antioxidant, antitumor, and antimicrobial properties. This review also discusses the production of bioactive peptides and extracellular polysaccharides (EPS) by L. acidophilus. Factors, such as salinity, temperature, carbon sources, and nutrient availability, influence the growth of L. acidophilus, which can affect the survival and bioactive potential of fermented products. The proteolytic effects of L. acidophilus contribute to protein breakdown, which leads to the release of bioactive peptides with various health benefits. This review also discusses the applications of L. acidophilus in the fermentation of dairy products, cereal beverages, soymilk, fruit and vegetable juices, and other functional food preparations, highlighting its potential for improving the nutritional value, organoleptic properties, and probiotic delivery of these products. This review highlights the importance of understanding and controlling fermentation conditions to maximize the growth and health-promoting benefits of L. acidophilus in various food and beverage products. Full article

In this study, a newly isolated Pediococcus acidilactici F3 was used as probiotic starter for producing fermented soymilk to enhance antioxidant properties with high antimicrobial activity against food-borne pathogens. The objectives of this study were to investigate optimized fermentation parameters of soymilk for enhancing antioxidant property by P. acidilactici F3 and to assess the dynamic antimicrobial activity of the fermented soymilk during co-culturing against candidate food-borne pathogens. Based on central composite design (CCD) methodology, the maximum predicted percentage of antioxidant activity was 78.9% DPPH inhibition. After model validation by a 2D contour plot, more suitable optimum parameters were adjusted to be 2% (v/v) inoculum and 2.5 g/L glucose incubated at 30 °C for 18 h. These parameters could provide the comparable maximum percentage of antioxidant activity at 74.5 ± 1.2% DPPH inhibition, which was up to a 23% increase compared to that of non-fermented soymilk. During 20 days of storage at 4 °C, antioxidant activities and viable cells of the fermented soymilk were stable while phenolic and organic contents were slightly increased. Interestingly, the fermented soymilk completely inhibited food-borne pathogens, Salmonella Typhimurium ATCC 13311, and Escherichia coli ATCC 25922 during the co-culture incubation. Results showed that the soymilk fermented by P. acidilactici F3 may be one of the alternative functional foods enriched in probiotics, and the antioxidation and antimicrobial activities may retain nutritional values and provide health benefits to consumers with high confidence. Full article

Several studies have shown that lactic acid bacteria (LAB) fermentation plays an important role in the development and application of soy-based products and could increase their nutritional values and content of bioactive substances. Lactiplantibacillus plantarum LP95 has shown in previous studies to be a promising candidate as a probiotic and microbial culture in fermented soymilk production. In this study, the suitability of Lp. plantarum LP95 as a functional starter culture in tofu production was verified, with a focus on evaluating the isoflavone and amino acid content in the final product after 21 days of storage at 4 °C. Lp. plantarum LP95 was found able to ferment monosaccharides and disaccharides naturally present in soymilk (D-glucose, D-fructose, D-galactose and D-sucrose) after 24 h while leaving the content of galacto-oligosaccharides (stachyose and raffinose) unaffected. The rich amino acid profile of tofu has undergone some quantitative but not qualitative variations compared to the soy milk used, highlighting the high nutritional value of the product obtained. The enzymatic activity of Lp. plantarum LP95 allowed the release of isoflavone aglycones (daidzein, glycitein and genistein) that were not further metabolized during the fermentation phase of soymilk and during storage at 4 °C. In addition, Lp. plantarum LP95 showed a good viability after 21 days of tofu storage at 4 °C. The results obtained highlighted the suitability of this LAB strain to be used as a microbial culture capable of playing a pro-technological role in the production of fermented tofu, which has good nutritional and functional properties. Full article

A novel coagulase-negative Staphylococcus strain (H164^T) was isolated from soymilk in Taiwan. Comparative sequence analysis of the 16S rRNA gene revealed that the H164^T strain is a member of the genus Staphylococcus. We used multilocus sequence analysis (MLSA) and phylogenomic analyses to demonstrate that the novel strain was closely related to Staphylococcus gallinarum, Staphylococcus nepalensis, Staphylococcus cohnii, and Staphylococcus urealyuticus. The average nucleotide identity and digital DNA-DNA hybridization values between H164^T and its closest relatives were <95% and <70%, respectively. The H164^T strain could also be distinguished from its closest relatives by the fermentation of _d-fructose, _d-maltose, _d-trehalose, and _d-mannitol, as well as by the activities of α-glucosidase and alkaline phosphatase. The major cellular fatty acids were C15:0 iso and C15:0 anteiso, and the predominant menaquinones were MK-7 and MK-8, respectively. The major cellular fatty acids and predominant menaquinones were C_15:0 iso and C_15:0 anteiso and MK-7 and MK-8, respectively. In conclusion, this strain represents a novel species, named Staphylococcus hsinchuensis sp. nov., with the type strain H164^T (=BCRC 81404^T = NBRC 116174^T). Full article

Background: The association between soy product consumption and cancer risk varies among studies. Therefore, this comprehensive meta-analysis of observational studies examines the association between soy product consumption and total cancer risk. Methods: This study was conducted following the PRISMA guidelines. Up to October 2023, all eligible published studies were searched through PubMed and Web of Science databases. Results: A total of 52 studies on soy product consumption were included in this meta-analysis (17 cohort studies and 35 case–control studies). High consumption of total soy products (RR: 0.69; 95% CI: 0.60, 0.80), tofu (RR: 0.78; 95% CI: 0.70, 0.86), and soymilk (RR: 0.75; 95% CI: 0.60, 0.93) were associated with reduced total cancer risk. No association was found between high consumption of fermented soy products (RR: 1.18; 95% CI: 0.95, 1.47), non-fermented soy products (RR: 0.95; 95% CI: 0.77, 1.18), soy paste (RR: 1.00; 95% CI: 0.88, 1.14), miso soup (RR: 0.99; 95% CI: 0.87, 1.12), or natto (RR: 0.96; 95% CI: 0.82, 1.11) and cancer risk. A 54 g per day increment of total soy products reduced cancer risk by 11%, a 61 g per day increment of tofu reduced cancer risk by 12%, and a 23 g per day increment of soymilk reduced cancer risk by 28%, while none of the other soy products were associated with cancer risk. Conclusion: Our findings suggest that high total soy product consumption, especially soymilk and tofu, is associated with lower cancer risk. More prospective cohort studies are still needed to confirm the causal relationship between soy product consumption and cancer risk. Full article

Soybean can be easily digested and is a valuable substitute for animal protein in various applications. That is why soy products are a very important component of a vegan and vegetarian diet. During soymilk processing, large quantities of by-products are generated. Hardly anyone knows that every kilogram of dried soybeans processed into soymilk or tofu gives about 1.2 kg of soybean curd residue, namely, okara, often regarded as a waste. Acting in the spirit of zero waste, a soybean processing technology has been developed that does not generate waste. The developed technology consists of obtaining soymilk followed by filtration to remove the insoluble residues (okara), preparing okara and fermenting to obtain vegan soft cheese. Samples analyzed for physical, chemical, and organoleptic properties. Also, the microbial quality of the obtained products was tested. Soy products produced with the proposed zero waste technology were assessed by the sensory panel and received very good marks. Fermented soy products are characterized with high levels of Lactobacillus spp. (10⁵–10⁸ cfu/mL), thus consuming them can bring health benefits. Cheese made from okara can be an alternative to cheeses currently obtained from soymilk. Full article

Soy isoflavones are considered important sources of bioactive compounds, but they are poorly absorbable, due to their large hydrophilic structures. Some biotransformation strategies have been used to convert the glycosidic form into aglycones, making them available for absorption. This study evaluated the potential of enzymatic and/or microbial fermentation combined bioprocesses in a soymilk extract before and after gastrointestinal in vitro digestion. Commercial β-glucosidase (ET) and a mix of commercial probiotics (F) containing Lactobacillus acidophilus, Lactobacillus casei, Lactococcus lactis, Bifidobacterium bifidum, and Bifidobacterium lactis were used to biotransform the soymilk phenolic extract. An isoflavone profile was identified using HPLC-DAD, total phenolic content was identified using the Folin–Ciocalteu test, and antioxidant capacity was identified using ORAC and FRAP. Soymilk enzymatically treated (ET) followed by microbial fermentation (ET + T) resulted in better conversion of glycosylated isoflavones (6-fold lower than control for daidzin and 2-fold for genistin) to aglycones (18-fold greater than control for dadzein and genistein). The total phenolic content was increased (3.48 mg/mL for control and 4.48 mg/mL for ET + T) and the antioxidant capacity was improved with treatments of ET + T (120 mg/mL for control and 151 mg/mL with ORAC) and with FRAP (285 µL/mL for control and 317 µL/mL). After the in vitro digestion, ET + T samples resulted in a higher content of genistein (two-fold higher than control); also, increases in the total phenolic content (2.81 mg/mL for control and 4.03 mg/mL for ET + T) and antioxidant capacity measured with ORAC were greater compared to undigested samples. In addition, the isolated microbial fermentation process also resulted in positive effects, but the combination of both treatments presented a synergistic effect on soy-based products. Full article