摘要
In this study,the improvement of isoflavone biotransformation,flavor and dynamic in vitro digestive properties of soymilk fermented by Lactiplantibacillus plantarum and its co-fermentation with Streptococcus thermophilus or Lactobacillus rhamnosus were investigated.Herein,13 strains of L.plantarum,numbered L.p.1 to L.p.13,were compared.Given that L.p.12 exhibited superior probiotic properties andβ-glucosidase activity,its efficiency in converting conjugated glycoside isoflavones to aglycones was more remarkable,thus L.p.12 was selected for in-depth study.Moreover,compared to single-fermentation,γ-aminobutyric acid(GABA)revealed highest con-centrations achieved 336.80 mg/kg in soymilk fermented by L.p.12 and L.rhamnosus(L.p.12+LR).Additionally,co-fermentation,especially fermented by L.p.12 and S.thermophilus(L.p.12+ST),could significantly reduce the presence of off-flavors like hexanal and heptanal.Furthermore,co-fermentation(L.p.12+ST)achieved highest protein digestibility,up to 85.85%,and released more active bioactive peptides after gastrointestinal digestion.Collectively,these findings underscore that optimizing soymilk fermentation strains could improve soymilk nutrition and functionality.
基金
supported by the Jiangsu Basic Research Center for Synthetic Biology(Grant No.BK20233003).
