Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei
Ahsan S. Khaliq A. Chughtai M.F.J. Nadeem M. Tahir A.B. Din A.A. Ntsefong G.N. Shariati M.A. Rebezov M. Yessimbekov Z. Thiruvengadam M.
February 2022John Wiley and Sons Inc
Biotechnology and Applied Biochemistry
2022#69Issue 1172 - 182 pp.
The current research work was carried out to evaluate the effect of three different varieties (NARC-II, Williams 82, Ajmeri) of soybean along with single and coculture impact of Lactobacillus acidophilus and Lactobacillus casei on fermented soymilk. The periodically microbial and antioxidative activities of fermented soymilk were analyzed during the storage of 24 days. Moreover, the effect of fermentation on rheological and structural changes was examined along with isoflavone contents in fermented soymilk. Viability of cells and antioxidative activities were found to be significantly (P < 0.05) higher in fermented soymilk using mixed cultures. The rheological attributes demonstrated higher viscosity in coculture fermented soymilk. Scanning electron microscopic examination indicated that the growth characteristic of L. casei has a relatively more uniform texture and smaller pore size in comparison to L. acidophilus. Nevertheless, the combination of cultures exhibited precise pore formation with stronger cross-links of soybean protein throughout the structure. Assessment of isoflavones exhibited higher values, for daidzein (20.87 ppm) in comparison to genistein (6.57 ppm), in Ajmeri-based coculture soymilk. Conclusively, L. casei and L. acidophilous exhibited considerable antioxidant potential in the development of viscous, less porous, and rich in bioactive metabolites fermented soymilk, when used in combination and among varieties Ajmeri results it was the top of all. This suggests that the process evidence in this study could be recommended for high-quality soymilk production.
antioxidant potential , fermentation , isoflavones , microbial coculture , scanning electron microscopy , soybean varieties
Text of the article Перейти на текст статьи
Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Department of Environmental Sciences, COMSATS University Islamabad, Vehari, Islamabad, Pakistan
Department of Chemical Engineering, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
Department of Plant Biology, Faculty of Science, University of Yaounde 1 and Institute of Agricultural Research for Development (IRAD), Cameroon
Shakarim State University of Semey, Semey, Kazakhstan
K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University (MSUTM), Russian Federation
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences Moscow, Russian Federation
A. M. Prokhorov General Physics Institute, Russian Academy of Science, Moscow, Russian Federation
Ural State Agrarian University, Yekaterinburg, Russian Federation
Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, 05029, South Korea
Department of Food Science and Technology
University Institute of Diet and Nutritional Sciences
Department of Environmental Sciences
Department of Chemical Engineering
Department of Plant Biology
Shakarim State University of Semey
K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University (MSUTM)
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences Moscow
A. M. Prokhorov General Physics Institute
Ural State Agrarian University
Department of Crop Science
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026