EVALUATION OF BIOACTIVE AND ANTI-NUTRITIONAL COMPOUNDS DURING SOY MILK FERMENTATION WITH Lactobacillus plantarum BAL-03-ITTG AND Lactobacillus fermentum BAL-21-ITTG

  • C. Mendoza-Avendaño
  • R. Meza-Gordillo
  • S.L. Ovando-Chacón
  • M.C. Luján-Hidalgo
  • M.A. Ruiz-Cabrera
  • A. Grajales-Lagunes
  • V.M. Ruiz-Valdiviezo
  • F. Gutiérrez-Miceli
  • M. Abud-Archila
Keywords: antioxidants, isoflavones, phytate

Abstract

Soy milk is a food rich in proteins, phenolic compounds and lactose-free. However, due to organoleptic and anti-nutritional characteristics, soy milk is not very popular among the population. The objective of this article is to evaluate the changes in the activity of α-galactosidase and β-glucosidase, as well as phytates, isoflavones, phenolic compounds contents and antioxidant activity of soy milk during the fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG. Soy milk was fermented for 24 h with L. plantarum and L. fermentum separately, with an increase of 1.2 to 1.4 log CFU g-1 for both strains. The results showed that the strains are able to produce β-glucosidase, carrying out the conversion of β-glucosides in their corresponding aglycones, with an increase of 420 to 490 %. In addition, the strains can decrease approximately 20 % of the content of phytate in soy milk during fermentation. Therefore, both strains could be used in future works to obtain food from fermented soy milk.

Published
2019-06-05
How to Cite
Mendoza-Avendaño, C., Meza-Gordillo, R., Ovando-Chacón, S., Luján-Hidalgo, M., Ruiz-Cabrera, M., Grajales-Lagunes, A., Ruiz-Valdiviezo, V., Gutiérrez-Miceli, F., & Abud-Archila, M. (2019). EVALUATION OF BIOACTIVE AND ANTI-NUTRITIONAL COMPOUNDS DURING SOY MILK FERMENTATION WITH Lactobacillus plantarum BAL-03-ITTG AND Lactobacillus fermentum BAL-21-ITTG. Revista Mexicana De Ingeniería Química, 18(3), 967-978. https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2019v18n3/Mendoza
Section
Food Engineering

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