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Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria
- Source :
- Food microbiology. 23(2)
- Publication Year :
- 2004
-
Abstract
- To further the goal of developing a probiotic dietary adjunct using soymilk, soymilk is fermented with lactic acid bacteria (Lactobacillus acidophilus CCRC 14079 or Streptococcus thermophilus CCRC 14085) and bifidobacteria (Bifidobacterium infantis CCRC 14633 or Bifidobacterium longum B6) individually, and in conjunction. We investigate several antioxidative activities including the inhibition of ascorbate autoxidation, the scavenging effect of superoxide anion radicals and hydrogen peroxide, and the reducing activity exerted by different varieties of fermented soymilks. In addition, the effect of spray-drying and freeze-drying on changes in antioxidative activity is examined. We find that in fermented soymilk both the inhibition of ascorbate autoxidation, and the reducing activity and scavenging effect of superoxide anion radicals varied with the starters used, but nevertheless are significantly higher than those found in unfermented soymilk. In general, antioxidative activity in soymilk fermented with lactic acid bacteria and bifidobacteria simultaneously is significantly higher (P < 0.05) than that fermented with either individually. Moreover, antioxidative activity increases as the fermentation period is extended. However, unfermented soymilk shows an H2O2-scavenging effect, while there is no scavenging effect except for the accumulation of H2O2 in fermented soymilk. Finally, we find that freeze-drying causes a significantly lesser (P < 0.05) reduction in the antioxidative activity of soymilk than does spray-drying. Irrespective of the drying method and the starters used for fermentation. The antioxidative activity of fermented soymilk reduces after drying yet remains higher than that of dried unfermented soymilk.
- Subjects :
- Streptococcus thermophilus
Antioxidant
Bifidobacterium longum
Time Factors
Food Handling
medicine.medical_treatment
Ascorbic Acid
Microbiology
Antioxidants
law.invention
chemistry.chemical_compound
Probiotic
Lactobacillus acidophilus
law
Superoxides
medicine
Food microbiology
Food science
biology
Probiotics
food and beverages
Free Radical Scavengers
Hydrogen Peroxide
biology.organism_classification
Lactic acid
Soy Milk
Lactobacillus
chemistry
Biochemistry
Fermentation
Food Microbiology
Bifidobacterium
Oxidation-Reduction
Food Science
Subjects
Details
- ISSN :
- 07400020
- Volume :
- 23
- Issue :
- 2
- Database :
- OpenAIRE
- Journal :
- Food microbiology
- Accession number :
- edsair.doi.dedup.....845a8c6c018d87d30d51cbe200bf1047