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Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation
- Source :
- Food Microbiology, Food Microbiology, Elsevier, 2020, 89, pp.103410. ⟨10.1016/j.fm.2019.103410⟩, Food Microbiology (89), 103410. (2020)
- Publication Year :
- 2020
- Publisher :
- HAL CCSD, 2020.
-
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.
- 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
Subjects
Details
- Language :
- English
- ISSN :
- 07400020 and 10959998
- Database :
- OpenAIRE
- Journal :
- Food Microbiology, Food Microbiology, Elsevier, 2020, 89, pp.103410. ⟨10.1016/j.fm.2019.103410⟩, Food Microbiology (89), 103410. (2020)
- Accession number :
- edsair.dedup.wf.001..a27068e83fa35b277d8365b42f497e73