1. Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation
- Author
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Harle, Olivier, Falentin, Hélène, Niay, Jérôme, Valence-Bertel, Florence, Courselaud, Céline, Chuat, Victoria, Maillard, Marie-Bernadette, Guedon, Eric, Deutsch, Stéphanie-Marie, Thierry, Anne, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Triballat Noyal, and Triballat Noyal, Noyal-sur-Vilaine, France, STLO, INRAE, Agrocampus Ouest, Rennes, France and ANRT (Association Nationale de la Recherche et de la Technologie)
- Subjects
composé volatil ,aliment fermenté ,jus de soja ,diversité bactérienne ,bactérie lactique ,évaluation sensorielle ,isoflavone ,oligosaccharide non digestible ,acide organique ,innovation alimentaire ,Microbiology and Parasitology ,food and beverages ,allégations nutritionnelles et de santé ,Microbiologie et Parasitologie ,communauté bactérienne ,matière non digestible ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,fermentation du jus ,Alimentation et Nutrition ,Food and Nutrition ,oligosaccharide ,soja ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition - Abstract
International audience; This study explores the ability of lactic acid bacteria (LAB) to ferment soy juice. The ability of 276 LAB strains from 25 species to ferment the principal soy carbohydrates, sucrose, raffinose or stachyose was tested in synthetic media and a soy juice. Fermented soy juices (FSJs) were characterized for their odor. Selected FSJs were characterized by targeted metabolomics. All Streptococcus, 83% of Leuconostoc and Lactobacillus and 41% of Lactococcus strains were sucrose-positive, while only 36% of all the LAB strains tested were raffinose-positive and 6% stachyose-positive. Nearly all (97%) the sucrose-positive strains fermented soy juice, indicating that an ability to use sucrose is a good criterion to select strains for soy juice fermentation. Among the most efficient acidifying strains, 46 FSJs had an odor deemed to be acceptable. FSJ composition was dependent on both species and strains: 17/46 strains deglycosylated soy juice isoflavones, the 27 S. thermophilus strains converted a mean 4.4 ± 0.1 g/L of sucrose into 3.0 ± 0.1 g/L of lactic acid versus 5.2 ± 0.1 g/L into 2.2 ± 0.1 g/L for the 18 Lactobacillus and one Lactococcus strains. This study highlights the diversity of the metabolic profiles of LAB strains in soy juice fermentation.
- Published
- 2020