In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk  

作　　者：Philippe Madjirebaye Muyan Xiao Bechir Mahamat Shijin Xiong Abdul Mueed Benliang Wei Tao Huang Fei Peng Tao Xiong Zhen Peng 

机构地区：[1]State Key Laboratory of Food Science&Technology,No.235 Nanjing East Road,Nanchang,Jiangxi,330047,PR China [2]School of Food Science&Technology,Nanchang University,No.235 Nanjing East Road,Nanchang,Jiangxi,330047,PR China [3]International Institute of Food Innovation,Nanchang University,No.235 Nanjing East Road,Nanchang,Jiangxi,330047,PR China [4]Faculty of Human Health Sciences,University of N’Djamena,N’Djamena,BP:117,Chad

出　　处：《Food Bioscience》2022年第5期810-818,共9页食品生物科学（英文）

摘　　要：Lactic acid bacteria(LAB)are generally used for soymilk fermentation to improve its nutritional and health-related qualities.Twenty-five LAB strains isolated from soybeans and fermented dairy products(FDP)were screened for probiotic candidates.To obtain bacteria with probiotic properties and effective antioxidant activities for soymilk fermentation,their performance at pH(2.5-3.0)and bile salt(0.3-0.5 mg/100 mL)were evaluated,and two strains(Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001)were selected.Further,the obtained strains showed excellent gastrointestinal fluid resistance ability,cell adhesion susceptibility,β-glucosidase activity,and were sensitive to the various antibiotics.LAB both strains and fermented soymilk supernatant(FSMS)displayed a strong inhibitory effect on pathogenic strains.Nevertheless,when treated with catalase and proteases at pH 6.2,FSMS demonstrated a significant decrease of antibacterial activity.Finally,the antioxidant results indicated fermented soymilk(FSM)has stronger antioxidant activity than non-fermented soymilk(NFSM)by evaluating 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals scavenging activity,2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulfonate)(ABTS)radical scavenging activity,and ferric reducing antioxidant power(FRAP).The results indicated that both LAB strains have excellent potential as probiotics and can have good application for soymilk fermentation products.

关 键 词：Lactic acid bacteria Probiotic performance Soymilk fermentation Antioxidant activity 

分 类 号：TS201.3[轻工技术与工程—食品科学]