Soymilk is a popular alternative to dairy products due to its low cholesterol and lactose levels.However,its consumption is often limited by its astringent flavor and the presence of anti-nutritional factors.Fermentat...Soymilk is a popular alternative to dairy products due to its low cholesterol and lactose levels.However,its consumption is often limited by its astringent flavor and the presence of anti-nutritional factors.Fermentation has been identified as an effective strategy to address these issues.This study employed a co-culture approach to develop fermented soymilk using a large seeded food-grade variety,with five novel probiotic Weissella strains screened for their fermentation characteristics and effects on soymilk quality.Key variables,including the isoflavone profile,phytic acid content,essential minerals,and antioxidant activity,were analysed during fermentation.Among the strains,Weissella cibaria Sb and W.confusa 30082a were selected through cluster analysis and used in a mixed-culture approach to evaluate potential synergistic effects.Comprehensive analyses were performed in the co-culture,including in vitro protein digestibility,Protein Digestibility Corrected Amino Acid Score(PDCAAS),trypsin inhibitory activity,total protein and sugar content,microstructure,and sensory evaluation.The co-culture approach demonstrated significant improvements over single-strain fermentations,enhancing nutritional quality by increasing free isoflavone content,protein quality,antioxidant activity,and mineral bioavailability,while reducing phytate and trypsin inhibitor levels.展开更多
文摘Soymilk is a popular alternative to dairy products due to its low cholesterol and lactose levels.However,its consumption is often limited by its astringent flavor and the presence of anti-nutritional factors.Fermentation has been identified as an effective strategy to address these issues.This study employed a co-culture approach to develop fermented soymilk using a large seeded food-grade variety,with five novel probiotic Weissella strains screened for their fermentation characteristics and effects on soymilk quality.Key variables,including the isoflavone profile,phytic acid content,essential minerals,and antioxidant activity,were analysed during fermentation.Among the strains,Weissella cibaria Sb and W.confusa 30082a were selected through cluster analysis and used in a mixed-culture approach to evaluate potential synergistic effects.Comprehensive analyses were performed in the co-culture,including in vitro protein digestibility,Protein Digestibility Corrected Amino Acid Score(PDCAAS),trypsin inhibitory activity,total protein and sugar content,microstructure,and sensory evaluation.The co-culture approach demonstrated significant improvements over single-strain fermentations,enhancing nutritional quality by increasing free isoflavone content,protein quality,antioxidant activity,and mineral bioavailability,while reducing phytate and trypsin inhibitor levels.
