titleabstractbodyauthorfull-authorpmidyearjournalmeshurltitleabstractcontentstaxonphenotypetaxonhabitattaxonuse"bacteria" lives in "soy beverage"bacteriasoybeverage{taxon}/ncbi:1/ncbi:131567/ncbi:2/{habitat}/obt:000001/obt:000008/obt:000094/obt:000240/obt:000815/obt:001177/obt:001781/obt:003366/ (title:{livesin}{taxon}/ncbi:1/ncbi:131567/ncbi:2/*~{habitat}/obt:000001/obt:000008/obt:000094/obt:000240/obt:000815/obt:001177/obt:001781/obt:003366/* abstract:{livesin}{taxon}/ncbi:1/ncbi:131567/ncbi:2/*~{habitat}/obt:000001/obt:000008/obt:000094/obt:000240/obt:000815/obt:001177/obt:001781/obt:003366/*)~1 Bacteriabacteria"Bacteria" Cavalier-Smith 1987"Bacteria" Cavalier Smith 1987Bacteria (ex Cavalier-Smith 1987)Bacteria (ex Cavalier Smith 1987)Bacteria Woese et al. 2024"Bacteriobiota" Luketa 2012Bacteriobiotaeubacteria{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:23351/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:23353/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:23354/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:23352/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:18162/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:21708/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:22239/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:18491/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:18489/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:18490/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:18488/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:18487/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:18486/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:19683/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:19681/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:19679/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:2323/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:100591/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:1224/{taxon}/ncbi:1/ncbi:131567/ncbi:2/bd:128715/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:57723/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:67818/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:29547/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:68297/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:74152/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:32066/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:40117/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:68525/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:48479/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:49928/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:200783/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:200938/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:200930/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:203691/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:508458/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:200940/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:200918/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:3018035/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:2498710/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:1930617/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:3031715/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:3232315/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:3039652/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:2698788/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:3039322/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:3071909/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:2954143/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:2138240/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:1783270/{taxon}/ncbi:1/ncbi:131567/ncbi:2/ncbi:2818505/soy beveragesoy drinksoy juicesoya beveragesoya drinksoya juice{habitat}/obt:000001/obt:000008/obt:000094/obt:000240/obt:000815/obt:001177/obt:001781/obt:003366/obt:003399/Supplementation with soy milk containing L. casei and omega-3 can inhibit T1DM-induced infertility rats through improving testicular parameters, enhancing sperm quality, and increasing Sertoli and Leydig cell number.Maryam BayatFarhad KoohpeymaNima Montazeri-NajafabadyMohammad Hossein DabbaghmaneshNaeimehossadat AsmarianSeyyed Iman HosseiniInternational urology and nephrology39592499The effects of modest intake of soy milk enriched with Lactobacillus casei and omega-3 on the testis parameters in diabetic rats: a stereological study.2025A facultative anaerobic lactic acid bacterium, designated Lactobacillus acidipiscis HAU-FR7, is capable of reducing the soy isoflavone glucosides daidzin and genistin in soymilk to DHD and DHG efficiently, even in the presence of atmospheric oxygen. The biotransformation activity of HAU-FR7 grown in soymilk is higher than that in de Man-Rogosa-Sharpe liquid culture medium. © 2022 Society of Chemical Industry.Xia GuoXuan ZangShi-Juan DouDong-Yun WangXiu-Ling WangJournal of the science of food and agriculture35730767Fermentation of soymilk by Lactobacillus acidipiscis isolated from Chinese stinky tofu capable of efficiently biotransforming isoflavone glucosides to dihydrodaidzein and dihydrogenistein.2022The objective of this study was to enhance calcium solubility and bioavailability from calcium-fortified soymilk by fermentation with 7 strains of Lactobacillus, namely, L. acidophilus ATCC 4962, ATCC33200, ATCC 4356, ATCC 4461, L. casei ASCC 290, L. plantarum ASCC 276, and L. fermentum VRI-003. The parameters that were used are viability, pH, calcium solubility, organic acid, and biologically active isoflavone aglycone content. Calcium-fortified soymilk made from soy protein isolate was inoculated with these probiotic strains, incubated for 24 h at 37 degrees C, then stored for 14 d at 4 degrees C. Soluble calcium was measured using atomic absorption spectrophotometry (AA). Organic acids and bioactive isoflavone aglycones, including diadzein, genistein, and glycetein, were measured using HPLC. Viability of the strains in the fermented calcium-fortified soymilk was > 8.5 log(10) CFU/g after 24 h fermentation and this was maintained for 14-d storage at 4 degrees C. After 24 h, there was a significant increase (P < 0.05) in soluble calcium. L. acidophilus ATCC 4962 and L. casei ASCC 290 demonstrated the highest increase with 89.3% and 87.0% soluble calcium after 24 h, respectively. The increase in calcium solubility observed was related to lowered pH associated with production of lactic and acetic acids. Fermentation significantly increased (P < 0.05) the level of conversion of isoflavones into biologically active aglycones, including diadzein, genistein, and glycetein. Our results show that fermenting calcium-fortified soymilk with the selected probiotics can potentially enhance the calcium bioavailability of calcium-fortified soymilk due to increased calcium solubility and bioactive isoflavone aglycone enrichment.A L TangN P ShahG WilcoxK Z WalkerL StojanovskaJournal of food science18034738Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.2007Ten strains of Lactobacillus were evaluated for their viability in soymilk. Lactobacillus acidophilus ATCC 314, L. acidophilus FTDC 8833, L. acidophilus FTDC 8633 and L. gasseri FTDC 8131 displayed higher viability in soymilk and were thus selected to be evaluated for viability and growth characteristics in soymilk supplemented with B-vitamins. Pour plate analyses showed that the supplementation of all B-vitamins studied promoted the growth of lactobacilli to a viable count exceeding 7 log CFU/ml. alpha-Galactosidase specific activity of lactobacilli as determined spectrophotometrically showed an increase upon supplementation of B-vitamins. High-performance liquid chromatography analyses revealed that this led to increased hydrolysis of soy oligosaccharides and subsequently higher utilization of simple sugars. Production of organic acids as determined via high-performance liquid chromatography also showed an increase, accompanied by a decrease in pH of soymilk. Additionally, the supplementation of B-vitamins also promoted the synthesis of riboflavin and folic acid by lactobacilli in soymilk. Our results indicated that B-vitamin-supplemented soymilk is a good proliferation medium for strains of lactobacilli.Joo-Ann EweWan-Nadiah Wan-AbdullahMin-Tze LiongInternational journal of food sciences and nutrition19961357Viability and growth characteristics of Lactobacillus in soymilk supplemented with B-vitamins.2010The purpose of the study is to develop the new methodology of strategic ultrasound treatment on lactic acid bacteria (LAB) to induce stress response for the enhancement of β-glucosidase activity that can be used for the biotransformation of glucosides into aglycones isoflavones in soymilk. Among the five LAB tested, Lactobacillus acidophilus BCRC 10695 showed the best ability to release β-glucosidase for further ultrasonic stimulation to induce proper stress response. With ultrasound (20 kHz, amplitude at 20%) to irradiate on L. acidophilus BCRC 10695 at stationary phase of growth for 2 min and 24 h of re-incubation, the β-glucosidase activity was enhanced to 3.91 U/ml, which was 1.82 times of that without ultrasound treatment. Using the ultrasound-treated L. acidophilus BCRC 10695 to ferment soymilk, the fraction of aglycones in total isoflavones in soymilk was effectively increased from 21.8% initially to 97.9% in 24 h. The strategic ultrasound treatment on L. acidophilus BCRC 10695 demonstrated promotion of β-glucosidase activity, and this methodology had the potential to be applied in the production of functional soymilk by adding probiotics LAB to increase the bioactive isoflavones and nutritional values for human health.Wen-Sin LiuChun-Yao YangTony J FangJournal of microbiological methods29656125Strategic ultrasound-induced stress response of lactic acid bacteria on enhancement of β-glucosidase activity for bioconversion of isoflavones in soymilk.2018Six lactic acid bacteria strains (four Lactobacillus plantarum strains and one each of Lactococcus lactis subsp. lactis and Pediococcus pentosaceus) have been isolated and shown to possess anti-oxidant activity. In this study, we determined their acid, bile, salt resistance, and adhesion activity on human enterocyte-like HT-29-Luc and Caco-2 cells. An isolate Lc. lactis S-SU2 showed highest bile resistance and adhesion activity compared to type strains. S-SU2 could ferment both 10% skimmed milk and soy milk while the type strain could not ferment soy milk. Soy milk fermented with S-SU2 showed an increased nitric oxide (NO) secretion in the mouse macrophage RAW264.7 cells without bacterial lipopolysaccharide (LPS). Furthermore, the inhibitory effects of the fermented soy milk on Escherichia coli O111 LPS-induced NO secretion were higher than those of fresh soy milk. Inflammatory bowel disease (IBD) was induced in mice fed either 5% (w/v) dextran sodium sulfate (DSS) in drinking water or 50% soy milk in drinking water. Shortening of colon length, breaking of epithelial cells, lowering liver and thymus weights, and enlargement of spleen are some of the characteristics observed in the IBD, which were prevented by the use of soy milk fermented with Lc. lactis S-SU2. Miho KawaharaMaki NemotoToru NakataSaya KondoHajime TakahashiBon KimuraTakashi KudaInternational immunopharmacology25887264Anti-inflammatory properties of fermented soy milk with Lactococcus lactis subsp. lactis S-SU2 in murine macrophage RAW264.7 cells and DSS-induced IBD model mice.2015Previous studies have shown that fermentations can enhance the bioactivity and absorption rate of soybean products. Fermented soybean products can alleviate hyperlipidemia and decrease risks of atherosclerosis and cardiovascular diseases. This study aimed to investigate the effects and mechanisms of soymilk fermented by Lactococcus acidophilus on blood lipids and antioxidant enzyme activities of rats fed with a high fat diet. Sixty rats were randomly assigned to six groups: normal control group (NC), high-fat control group (HFC), positive control group (cholestyramine, PC), Lactococcus acidophilus group (LA), soymilk group (SM), and fermented soymilk group (FSM), respectively. The NC group was fed with a basic diet, while the other groups were fed with a high-fat diet. After the experimental period (6 W), rats were sacrificed by decapitation. Blood and liver were collected to measure the concentrations of lipids and antioxidant enzyme activities. Results demonstrated that fermented soymilk could regulate lipid levels, restore HDL-c and TG to normal levels, and lower the concentrations of LDL-c than hypolipidemic drugs in hyperlipidemia rats. More importantly, fermented soymilk caused significant reduction in arteriosclerosis index and coronary risk index. Fermented soymilk also improved antioxidant capacities of hyperlipidemia rats. The increase of aglycone isoflavones in fermented soymilk could explain the above phenomena. In conclusion, soymilk fermented by Lactococcus acidophilus reduced risks of arteriosclerosis and coronary heart disease by regulating lipid levels and improving the antioxidant capacities of hyperlipidemia rats.Jie ChenYan WuChunmei YangXuejiao XuYuecheng MengFood & function29085943Antioxidant and hypolipidemic effects of soymilk fermented via Lactococcus acidophilus MF204.2017Inflammatory bowel diseases (IBD) are idiopathic diseases of the gastrointestinal tract characterised by recurrent inflammation that require lifelong treatments. It has been shown that certain strains of lactic acid bacteria (LAB) can produce specific health-promoting compounds in foods or in the gastrointestinal tract that can in turn prevent and/or treat IBD. This study was designed to evaluate the possible therapeutic potential of soymilk fermented by the riboflavin-producing strain Lactobacillus plantarum CRL 2130 in a trinitrobenzene sulfonic induced colitis mouse model. Mice that received soymilk fermented by L. plantarum CRL 2130 showed a decrease in weight loss, lower damage scores in their large intestines, lower microbial translocation to liver and decreased cytokines levels in their intestinal fluids compared to animals that received unfermented soymilk or soymilk fermented by a non-riboflavin-producing L. plantarum strain. This is the first report that demonstrates that a riboflavin-producing LAB was able to prevent experimental colitis in a murine model.R LevitG Savoy de GioriA de Moreno de LeBlancJ G LeBlancBeneficial microbes27873546Evaluation of the effect of soymilk fermented by a riboflavin-producing Lactobacillus plantarum strain in a murine model of colitis.2017Lactobacillus helveticus isolate H9 demonstrated high angiotensin I-converting enzyme (ACE)-inhibitory activity in previous research. Here, we evaluated the fermentation characteristics (pH, titratable acidity, free amino nitrogen, and viable bacterial counts), ACE-inhibitory activity, and contents of Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) peptides of stored yogurt (4°C for 28 d) fermented by L. helveticus isolate H9 (initially inoculated at 4 concentrations), from cow, mare, and soy milks. During storage, the pH and titratable acidity remained stable in yogurts produced from all milk types and all inoculation concentrations. The viable bacterial counts in all stored yogurts ranged between 10(6.72) and 10(8.59) cfu/g. The highest ACE-inhibitory activity (70.9-74.5%) was achieved at inoculation concentrations of 5×10(6) cfu/mL. The ACE-inhibitory tripeptides VPP and IPP as determined by ultra-performance liquid chromatography-tandem mass spectrometry were not produced in yogurt made from soy milk or mare milk. These evaluations indicate that L. helveticus H9 has good probiotic properties and would be a promising candidate for production of fermented food with probiotic properties. Jicheng WangChangkun LiJiangang XueJie YangQing ZhangHeping ZhangYongfu ChenJournal of dairy science25892687Fermentation characteristics and angiotensin I-converting enzyme-inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk.2015 Societal demand for plant-based foods is increasing. In this context, soya products fermented using lactic acid bacteria (LAB) are appealing because of their potential health and nutritional benefits. The thermophilic LAB Streptococcus thermophilus is an essential starter species in the dairy industry. However, while its physiology is well characterized, little is known about its general metabolic activity or its techno-functional properties when it is grown in soya milk. In this study, S. thermophilus LMD-9 growth, sugar production, and lactic acid production in soya milk versus cow's milk were measured. Additionally, the main metabolic pathways used by the bacterium when growing in soya milk were characterized using a proteomic approach. Streptococcus thermophilus LMD-9 growth decreased soya milk pH, from 7.5 to 4.9, in 5 h. During fermentation, acidification thus occurred in tandem with lactate production and increasing population size (final population: 1.0 × 10 9  CFU/ml). As growth proceeded, sucrose was consumed, and fructose was produced. The proteomic analysis (LC-MS/MS) of the strain's cytosolic and cell envelope-associated proteins revealed that proteins related to amino acid transport and nitrogen metabolism were the most common among the 328 proteins identified (63/328 = 19.2% of total proteins). The cell-wall protease PrtS was present, and an LMD-9 deletion mutant was constructed by interrupting the prtS gene (STER_RS04165 locus). Acidification levels, growth levels, and final population size were lower in the soya milk cultures when the ΔprtS strain versus the wild-type (wt) strain was used. The SDS-PAGE profile of the soluble proteins in the supernatant indicated that soya milk proteins were less hydrolyzed by the ΔprtS strain than by the wt strain. It was discovered that S. thermophilus can grow in soya milk by consuming sucrose, can hydrolyze soya proteins, and can produce acidification levels comparable to those in cow's milk. This study comprehensively examined the proteomics of S. thermophilus grown in soya milk and demonstrated that the cell-wall protease PrtS is involved in the LAB's growth in soya milk and in the proteolysis of soya proteins, which are two novel findings. These results clarify how S. thermophilus adapts to soya milk and can help inform efforts to develop new fermented plant-based foods with better-characterized biochemical and microbiological traits. Mylène BoulayMaher Al HaddadFrançoise RulInternational journal of food microbiology33065381Streptococcus thermophilus growth in soya milk: Sucrose consumption, nitrogen metabolism, soya protein hydrolysis and role of the cell-wall protease PrtS.2020Growth and metabolic activity of several new, human origin isolates of Bifidobacterium strains were investigated. All tested bifidobacteria strains were grown well on the native soymilk medium without any additional nutrients. The fermentation processes cultured with initial cell concentrations in 10⁵ -10⁷ cfu/ml resulted in 10⁸ cfu/ml after 8-12 h of incubation in soymilk, and were kept viable up to the end of fermentation (48 h). Volumetric productivities of B. bifidum B3.2, B. bifidum B7.1 and B. breve B9.14 were 1.6 × 10¹⁰ cfu/L.h, 4.5 × 10¹⁰ cfu/L.h and 7.6 × 10⁹ cfu/L.h, respectively, whereas these values of B. lactis Bb-12 and B. longum Bb-46 probiotic strains were 2.7 × 10⁹ cfu/L.h and 1.0 x 10¹⁰ cfu/L.h. The α-galactosidase activities were also detected in the intracellular fraction of the disrupted cells. Productions of lactic and acetic acids were in the range of 23-60 mmol/L and 2.4-5.6 mmol/L, respectively. Molar ratios of acetate to lactate in all tested strains varied from 0.05-0.1 that are very promising for further technological development of probiotic fermented soy-based food products.Petra HavasSzilárd KunIzabell Perger-MészárosJudit M Rezessy-SzabóQuang D NguyenActa microbiologica et immunologica Hungarica26689881Performances of new isolates of Bifidobacterium on fermentation of soymilk.2015This study aimed to evaluate the effects of ultrasound on Lactobacillus fermentum BT 8633 in parent and subsequent passages based on their growth and isoflavone bioconversion activities in biotin-supplemented soymilk. The treated cells were also assessed for impact of ultrasound on probiotic properties. The growth of ultrasonicated parent cells increased (P<0.05) by 3.23-9.14% compared to that of the control during fermentation in biotin-soymilk. This was also associated with enhanced intracellular and extracellular (8.4-17.0% and 16.7-49.2%, respectively; P<0.05) β-glucosidase specific activity, leading to increased bioconversion of isoflavones glucosides to aglycones during fermentation in biotin-soymilk compared to that of the control (P<0.05). Such traits may be credited to the reversible permeabilized membrane of ultrasonicated parent cells that have facilitated the transport of molecules across the membrane. The growing characteristics of first, second and third passage of treated cells in biotin-soymilk were similar (P>0.05) to that of the control, where their growth, enzyme and isoflavone bioconversion activities (P>0.05) were comparable. This may be attributed to the temporary permeabilization in the membrane of treated cells. Ultrasound affected probiotic properties of parent L. fermentum, by reducing tolerance ability towards acid (pH 2) and bile; lowering inhibitory activities against selected pathogens and reducing adhesion ability compared to that of the control (P<0.05). The first, second and third passage of treated cells did not exhibit such traits, with the exception of their bile tolerance ability which was inherited to the first passage (P<0.05). Our results suggested that ultrasound could be used to increase bioactivity of biotin-soymilk via fermentation by probiotic L. fermentum FTDC 8633 for the development of functional food.Joo-Ann EweWan-Nadiah Wan-AbdullahAbdul Karim AliasMin-Tze LiongUltrasonics sonochemistry22305107Effects of ultrasound on growth, bioconversion of isoflavones and probiotic properties of parent and subsequent passages of Lactobacillus fermentum BT 8633 in biotin-supplemented soymilk.2012Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, antioxidant, and anti-inflammatory properties of the resulting fermented soy milks were evaluated in vitro using biochemical assays. Isolates 1-5 were found to be producers of fermented soy milk with angiotensin I converting enzyme inhibitory activity (ACEI). Isolate 3 was found to be a producer of free isoflavones that increased the antioxidant and anti-inflammatory potential of fermented soy milk. LAB isolates 2-5 were submitted to genetic profiling and a characterization scheme. These isolates were identified as Enterococcus faecium , and none of them contained virulence determinants or resistance to antibiotics. In conclusion, this study shows that the application of E. faecium isolate 3 for multifunctional food production from soy milk could be a promising strategy in the prevention therapy against cardiovascular disease.Cristina Martinez-VillaluengaMaria Ines TorinoV MartínRebeca ArroyoPatricia Garcia-MoraIsabel Estrella PedrolaConcepcion Vidal-ValverdeJuan Miguel RodriguezJuana FriasJournal of agricultural and food chemistry22978423Multifunctional properties of soy milk fermented by Enterococcus faecium strains isolated from raw soy milk.2012A bacterial strain capable of producing extracellular alpha-galactosidase was isolated from sugar cane industrial waste soil sample. Microbiological, physiological, and biochemical studies revealed that isolate belonged to Bacillus sp,. Furthermore, 16S rDNA sequence analysis of new isolates was identified as Bacillus megaterium VHM1. The production of alpha-galactosidase was optimized by various physical culture conditions. Guar gum and yeast extract acted as the best carbon and nitrogen source, respectively for the production of alpha-galactosidase. The enzyme showed an optimum pH at 7.5 and was stable over a pH between 5 and 9. The enzyme was optimally active in 55degreesC and the enzyme was thermostable with half life of 120 minutes at 55 degrees C and lost their 90%, residual activity in 120 minutes at 60 degrees C. alpha-Galactosidase was strongly inhibited by Ag2, Cu2, and Hg2+ at 1mM concentration. The metal ions Fe2, Mn2+, and Mg2+ had no effect on alpha-galactosidase activity, Zn2+,Ni2+, and Ca2+ reduced the enzyme activity slightly. The B megaterium VHM1 enzyme treatment completely hydrolyzed flatulence-causing sugars of soymilk within one and half hour.Aravind Goud G PatilPraveen Kumar S KVeerappa H MulimaniYaligara VeeranagoudaKyoung LeeJournal of microbiology and biotechnology21124061alpha-Galactosidase from Bacillus megaterium VHM1 and its application in removal of flatulence-causing factors from soymilk.2010In this study, soymilk was first fermented with lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium infantis, Bifidobacterium longum) both individually and simultaneously. Mutagenicity and the suppression of fermented soymilk against the mutagenesis induced by 4-nitroquinoline-N-oxide (4-NQO), a direct-acting mutagen, and 3,2'-dimethyl-4-amino-biphenyl (DMAB), an indirect-acting mutagen, on Salmonella typhimurium TA 100, was then investigated. It was found that the fermented soymilk shows no mutagenic activity on Sal. typhimurium TA 100. Fermentation, in general, significantly (p<0.05) enhanced the antimutagenicity of soymilk. The levels of increased antimutagenicity of fermented soymilk varied with the starter organism and the type of mutagen tested. Although unfermented soymilk exerted lower antimutagenic activity against DMAB than 4-NQO, the fermented soymilk, generally, showed a higher antimutagenic activity against DMAB than 4-NQO. Among the various fermented soymilk tested, soymilk fermented with both Str. themophilus and B. infantis simultaneously exhibited the highest antimutagenicity of 85.07% and 85.78%, respectively, against 4-NQO and DMAB Further investigation on this fermented soymilk revealed that both the antimutagenic factors formed during fermentation and the cells of the starter organisms contributed to the increased antimutagenic activity against DMAB, while the former led to the increased activity against 4-NQO.Meng-Li HsiehCheng-Chun ChouInternational journal of food microbiology16875752Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria.2006The inhibitory effect of enterocin CCM 4231 (concentration 3200 AU ml-1) was used to control the growth of Listeria monocytogenes Ohio and Staphylococcus aureus in soy milk. The growth and bacteriocin (enterocin) production of producer strain CCM 4231 in soy milk was also checked. Bacteriocin production by CCM 4231 strain in soy milk was first detected after 2 h from the beginning of cultivation (100 AU ml-1). The stationary phase for CCM 4231 was reached after 6 h reaching 10.38 cfu ml-1 (log10) with a slight increase up to 24 h (10.43 cfu ml-1, log10), and the maximum bacteriocin production in soy milk (200 AU ml-1) was noted after 8 h of the beginning of cultivation with stability up to 24 h. The addition of enterocin CCM 4231 at 3200 AU ml-1 to a growing indicator strain, L. monocytogenes Ohio, in soy milk resulted in inhibition for 24 h. The high inhibitory effect of enterocin was found after 1 h and 2 h of its addition (in 5 h-6 h of cultivation), the difference between the experimental and the control samples (ES, CS) being 4.96 log cycles at 5 h and 5.15 log cycles at 6 h. Staphylococcus aureus was not fully inhibited, although a difference of 3.55 log cycles was found when ES and CS were compared at the end of cultivation (24 h). The pH was not influenced by enterocin addition. The inhibitory effect of enterocin CCM 4231 against L. monocytogenes Ohio in soy milk was probably bacteriocidal; while Staph. aureus was influenced bacteriostatically. In general, the observed inhibitory activity confirmed the possibility for further application of bacteriocins in food environments as the protective agents. Of course, legislation problems must be solved.A LaukováS CzikkováJournal of applied microbiology10432598The use of enterocin CCM 4231 in soy milk to control the growth of Listeria monocytogenes and Staphylococcus aureus.1999The effects of freeze-dried soya milk (SM) and Bifidobacterium-fermented soya milk (FSM) on plasma and liver lipids, and faecal steroid excretion were estimated in hamsters fed on a cholesterol-free or cholesterol-enriched diet. Hamsters fed on the cholesterol-free diet containing 300 g FSM/kg had lower levels of plasma VLDL + LDL cholesterol than the animals fed on the control diet. SM in the diet produced a similar pattern without significant differences. In the cholesterol-enriched diet group, SM and FSM decreased the levels of plasma total cholesterol and VLDL + LDL-cholesterol. SM and FSM decreased the plasma triacylglycerol level in both the cholesterol-free and -enriched diet groups. The liver total cholesterol contents in the SM and FSM groups were lower than that in the control group, for hamsters fed on the cholesterol-free diet. The liver triacylglycerol content was not modified by SM or FSM in hamsters fed on either the cholesterol-free or -enriched diet. SM and FSM increased the total bile acid excretion and the proportion of cholesterol entering the cholic acid biosynthesis pathway in both the cholesterol-free and -enriched diet groups. SM and FSM did not affect neutral steroid excretion in the cholesterol-free or -enriched diet group. There was an inverse relationship between VLDL + LDL-cholesterol and faecal bile acid excretion in hamsters fed on the cholesterol-free (r -0.670, P < 0.01) and cholesterol-enriched (r -0.761, P < 0.001) diets respectively. These results indicated that SM had an anti-atherogenic effect, and that this effect was not diminished by prior fermentation.H Kikuchi-HayakawaN OnoderaS MatsubaraE YasudaY ShimakawaF IshikawaThe British journal of nutrition9505807Effects of soya milk and Bifidobacterium-fermented soya milk on plasma and liver lipids, and faecal steroids in hamsters fed on a cholesterol-free or cholesterol-enriched diet.1998Dihydrodaidzein (DHD) and dihydrogenistein (DHG) are intermediate compounds in the production of equol and 5-hydroxy-equol from daidzein and genistein by certain intestinal bacteria. In this work, we explored the heterologous expression of the daidzein reductase gene from Slackia isoflavoniconvertens DSM22006, responsible for the formation of DHD and DHG, in nine lactic acid bacteria and Bifidobacterium strains under a strong constitutive promoter in the plasmid pNZ:TuR.dzr. All the transformed strains showed high production of DHD and DHG both from pure daidzein and genistein and from the isoflavone glycosides present in soy beverage. In addition, Lactococcus lactis MG1363 pNZ:TuR.dzr, expressing the recombinant daidzein reductase, incremented the production of equol by equol-producing intestinal microbiotas in a colonic environment. Nevertheless, other recombinant strains tested showed the opposite effect to L. lactis MG1363 pNZ:TuR.dzr in the production of equol by intestinal microbiota. Here, we describe for the first time the production of 5-hydroxy-equol by human intestinal microbiota, both from genistein and DHG. The use of DHD and DHG as substrates, compared to daidzein and genistein, resulted in an increment of equol and 5-hydroxy-equol production by intestinal microbiota. The recombinant strains developed would be of value for the development of fermented soy beverage enriched in DHD and DHG with the aim of facilitate equol and 5-hydroxy-equol production by intestinal microbiota.Ángela PeiroténPilar GayaJosé Mª LandeteFood research international (Ottawa, Ont.)32517924Application of recombinant lactic acid bacteria and bifidobacteria able to enrich soy beverage in dihydrodaidzein and dihydrogenistein.2020Lactic acid bacteria were examined for their ability to produce quinone compounds, which may include dietary sources of menaquinones. Isoprenyl quinones in bacterial cells grown in a synthetic medium were extracted and analyzed by thin layer chromatography. Lactococcus lactis ssp. cremoris (three strains), Lactococcus lactis ssp. lactis (two strains), and Leuconostoc lactis were selected as high producers of quinone that synthesized more than 230 nmol of quinones/g of dried cells. The quinones were presumed to be menaquinone-7 to -10 by high performance liquid chromatography. Precise molecular weights were determined by mass spectrometry for Lactococcus lactis ssp. cremoris YIT 2011 and Leuconostoc lactis YIT 3001 and identified as menaquinone-8 and -9 for the former and menaquinone-9 and -10 for the latter. Those strains, when grown either in reconstituted nonfat dry milk or a soymilk medium, produced a beneficial quantity for dietary supplement (i.e., 29 to 123 micrograms of menaquinones/L of the fermented medium).T MorishitaN TamuraT MakinoS KudoJournal of dairy science10509247Production of menaquinones by lactic acid bacteria.1999 Lactic acid bacteria (LAB) possess immunomodulatory, antioxidant, and antimicrobial properties, making them promising for oral health applications. This study investigated the antibacterial and anti-biofilm activities of TWK10-fermented soymilk extract (TWK10FSEE) against Porphyromonas gingivalis (Pg) and Aggregatibacter actinomycetemcomitans (Aa). TWK10FSEE disrupted the cell membrane integrity, altered membrane permeability, and inhibited the growth of these periodontal pathogens. In a drip-flow biofilm reactor simulating the oral environment, TWK10FSEE regulated biofilm-related gene expression, reduced fimbriae and extracellular polysaccharide production, and retarded biofilm formation. Structural identification revealed succinic acid (SA) and a mixture of daidzein and genistein (MDG) as the primary antimicrobial components. Both SA and MDG effectively inhibited Pg and Aa growth and biofilm formation. TWK10FSEE shows potential as a functional ingredient for periodontal health. Te-Hua LiuYa-Hsiang HsuRu-Yun HsiaoMeng-Chun ChengYann-Lii LeuTsung-Yu TsaiFood & function39903172 Improved mechanism of the bioactive compounds isolated from Lactobacillus plantarum TWK10-fermented soymilk in periodontal disease. 2025 An exopolysaccharide (EPS)-producing bacterial strain was isolated from fermented soy milk and identified as Weissella cibaria strain Fiplydextran through morphological, biochemical and 16S rDNA sequence analysis. Here, we report the optimisation of cultural conditions for the organism to achieve maximum EPS production, along with its molecular characterisation, functional properties, and prebiotic potential. The exceptionally high EPS yield (0.61 g per g of sucrose) was obtained from the optimised medium (200 g/L of sucrose, 15 g/L of yeast extract) at 30 °C after 48 h. HPAEC-PAD analysis revealed that the EPS is homopolymer of glucose having M w as 3.23 × 10 7  Da determined using viscosity method. Methylation analysis and NMR results confirmed the EPS as dextran with α (1 → 6)-linkage (96.5 %) as main chain and α (1 → 3)- as branch chain linkage (3.5 %). Thermogravimetric analysis exhibited higher thermal stability of EPS. The EPS was observed to support the growth of Bacteroides spp. in pure culture form but not that of Lactobacillus or Bifidobacterium spp. However, a low level of bifidogenic activity was observed upon use of mixed culture of B. fragilis and B. longum. The research implies industrial applications of W. cibaria Fiplydextran for the production of high molecular weight dextran with better yield. Sahayog N JamdarRateesh KrishnanSarver Ahmed Rather SudeshMallikarjunan NBhaskar DhotareInternational journal of biological macromolecules39442848Identification and characterisation of dextran produced by a novel high yielding Weissella cibaria Fiplydextran strain.2024 Fermented vegetable beverages have potential beneficial effects on the health associated with the production of bioactive flavonoids and lignans by selected bacterial strains. Here, we studied the effects of a soy beverage and a soy beverage fermented by Bifidobacterium pseudocatenulatum INIA P815, both supplemented with lignan extracts, in a female mouse model on a high-fat diet followed for 16 weeks. The high-fat diet induced an increase in adipose tissue and plasma cholesterol as well as modified the fecal microbiota. Mice groups receiving any of the beverages showed a reduction in the mean area of ovarian fat tissue adipocytes and exhibited bioactive flavonoids and lignans in plasma and tissues, accompanied by a higher antioxidant activity in plasma. The group of mice subjected to the fermented beverage also demonstrated a lower increase in plasma cholesterol levels, an increase in short-chain fatty acid production, and higher levels of daidzein, genistein, enterolignans, and herbacetin in the plasma and organs. Moreover, the fertility of the mice that received the fermented beverage was also enhanced, resulting in a higher percentage of blastocysts per female mouse. Therefore, the consumption of the beverage fermented by B. pseudocatenulatum INIA P815 could be favoring the health of mice by ameliorating, to some extent, the effects of a high-fat diet. Ana Ruiz de la BastidaSusana LangaÁngela PeiroténJosé Antonio CurielRaúl Fernández-GonzálezMaría MarotoJuan ArquésAlfonso Gutiérrez-AdánJosé María LandeteJournal of agricultural and food chemistry39985458Fermented Lignan-Enriched Soy Beverage Ameliorates the Metabolic Effects of a High-Fat Diet on Female Mice.2025 A novel coagulase-negative Staphylococcus strain (H164 T ) was isolated from soymilk in Taiwan. Comparative sequence analysis of the 16S rRNA gene revealed that the H164 T strain is a member of the genus Staphylococcus . We used multilocus sequence analysis (MLSA) and phylogenomic analyses to demonstrate that the novel strain was closely related to Staphylococcus gallinarum , Staphylococcus nepalensis , Staphylococcus cohnii , and Staphylococcus urealyuticus . The average nucleotide identity and digital DNA-DNA hybridization values between H164 T and its closest relatives were <95% and <70%, respectively. The H164 T strain could also be distinguished from its closest relatives by the fermentation of d -fructose, d -maltose, d -trehalose, and d -mannitol, as well as by the activities of α-glucosidase and alkaline phosphatase. The major cellular fatty acids were C15:0 iso and C15:0 anteiso, and the predominant menaquinones were MK-7 and MK-8, respectively. The major cellular fatty acids and predominant menaquinones were C 15:0 iso and C 15:0 anteiso and MK-7 and MK-8, respectively. In conclusion, this strain represents a novel species, named Staphylococcus hsinchuensis sp. nov., with the type strain H164 T (=BCRC 81404 T = NBRC 116174 T ). Yu-Ting WangYu-Chun LinYi-Huei HsiehYu-Tzu LinMoriyuki HamadaChih-Chieh ChenJong-Shian LiouAi-Yun LeeWei-Ling ZhangYung-Tsung ChenChien-Hsun HuangPathogens (Basel, Switzerland)38668298 Staphylococcus hsinchuensis sp. nov., Isolated from Soymilk. 2024 Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy-free beverage at two concentrations of 10 8 and 10 9 CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased (p < 0.05) the antioxidant activity (75.44 ± 0.23 µmol TE/g sample), total phenolic content (834.32 ± 6.69 mg GAE/g), protein (3.28 ± 0.18%), fat (2.35 ± 0.06), and ash content (0.57 ± 0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic-supplemented soy dairy-free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process. PRACTICAL APPLICATION: Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties. Inas ZahidahSibel BölekÖzlem Türksoy TerzioğluSeyfure AdıgüzelJournal of food science39349981Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy-free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy technique.2024 Lacticaseibacillus paracasei JM053 has a significant ability to convert soy isoflavones and can be used as a fermentation strain to ferment soymilk, thereby increasing the content of free aglycones in soymilk and thus providing an effective method to alleviate osteoporosis symptoms. This study aims to establish a rat model of osteoporosis induced by dexamethasone (DEX) and clarify the alleviating effect of soymilk fermented with Lacticaseibacillus paracasei JM053 on osteoporosis. Research has shown that fermented soymilk with Lacticaseibacillus paracasei JM053 can inhibit weight loss in rats caused by DEX, regulate the expression of inflammatory factors such as tumor necrosis factor-α (TNF-α) towards normal levels, and increase levels of alkaline phosphatase (ALP) and osteocalcin (OCN) to promote bone synthesis. By observing the microstructure of bone tissue through microCT and Goldner staining, it was found that, compared with the model group, fermented soymilk with Lacticaseibacillus paracasei JM053 can alleviate the damage to bone tissue structure caused by DEX by increasing the number of bone trabeculae and reducing fracture. Fermented soymilk with Lacticaseibacillus paracasei JM053 can alleviate bone metabolism disorders by regulating gut microbiota and metabolite content. This study provides theoretical and data-based support for developing functional products that can alleviate osteoporosis. Yaping ZhengShasha ChengHongxuan LiYilin SunLing GuoChaoxin ManYu ZhangWei ZhangYujun JiangFood & function39575987 Lacticaseibacillus paracasei JM053 alleviates osteoporosis in rats by increasing the content of soy isoflavone aglycones in fermented soymilk. 2024 The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of functional ingredients, with a large spectrum of healthy compounds, such as canthaxanthins, astaxanthins, peptides, and oleic acid. The study aimed to investigate the suitability of C. vulgaris biomass as a substrate for Lactobacillus fermentum and Lactobacillus rhamnosus development and fermentation in vegetal soy beverages and to evaluate the fermented product in terms of bacterial viability, antioxidant capacity, and in vitro bio-accessibility. During fermentation, a bacterial concentration of 8.74 log10 CFU/mL was found in the soy beverage with C. vulgaris and L. rhamnosus , and 8.71 log10 CFU/mL in beverage with C. vulgaris and L. fermentum . Polyphenol content and dietary antioxidant capacity significantly improved after fermentation soy drinks. On the other hand, through the digestibility of the beverages, the bacterial viability significantly decreased. To comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract, further investigation is required on probiotic encapsulation methods. Norbert-Istvan CsatlosElemer SimonBernadette-Emőke TelekyKatalin SzaboZorița Maria DiaconeasaDan-Cristian VodnarCălina Ciont NagyOana-Lelia PopBiomolecules36830613 Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage. 2023LCPS-1, a cell wall polysaccharide (CWPS), is bound to the cell wall of the probiotic Lacticaseibacillus paracasei (formerly known as Lactobacillus casei) strain Shirota (LcS). Generally, the role of CWPS in the viability and survivability of bacteria is yet to be fully understood. This study aimed to elucidate the role of LCPS-1 in the viability and survivability of LcS. A mutant strain completely lacking LCPS-1 was constructed and evaluated for growth in bovine and soy milk and susceptibility to acid and bile. The growth of the mutant in bovine and soy milk temporarily stalled after the late logarithmic phase while wild-type LcS continued growing, resulting in a significantly lower number of viable cells for the mutant strain (p < 0.01). Significantly higher cell death relative to that of the wild-type strain was observed for the mutant strain following acid treatment at pH 3.0 (p < 0.01), with 60 and 92 % survival, respectively. The absence of LCPS-1 also reduced the survival rate of LcS cells from 3.3 to 0.8 % following 0.2 % bile treatment. The survival rate of the mutant after consecutive treatment with acid and bile was 19 %, while 73 % of the wild-type LcS survived. These results indicate that LCPS-1 leads to higher LcS growth in milk and improves tolerance to acid and bile. This study reveals the contribution of probiotic bacterial CWPS to acidic and gastrointestinal stress tolerance. Based on these findings, characterizing and modifying CWPS in probiotic strains could enhance manufacturing yields and improve gastrointestinal stress tolerance after consumption by hosts, ultimately advancing the development of more effective probiotics.Kosuke KatoMasaki SerataMadoka NakamuraMinoru AndoTomo SuzukiTakekazu OkumuraInternational journal of food microbiology39018886Cell wall polysaccharide enhances Lacticaseibacillus paracasei strain Shirota growth in milk and contributes to acid and bile tolerance.2024Diet and exercise can alter the gut microbiota, but recent studies have assessed the impact of athletic competition on gut microbiota and host metabolites. We designed an open-label pilot study to investigate the effects of both official competition and a multi-strain lactic acid bacteria-fermented soymilk extract (LEX) on the gut microbiota in Japanese college endurance athletes. The analysis of fecal 16S rRNA metagenome and urinary metabolites was used to identify changes in gut microbiota composition and host metabolism. When the fecal microbiota were investigated before and after a race without using of a supplement (pre-observation period), there was an increase in the phylum Firmicutes and decrease in Bacteroidetes. However, no changes in these phyla were seen before and after a race in those who consumed LEX. Before and after LEX ingestion, changes in urinary metabolites included a significant reduction in yeast and fungal markers, neurotransmitters, and mitochondrial metabolites including the TCA cycle. There were several correlations between urinary metabolites and the composition of fecal microbiota. For example, the level of tricarballylic acid was positively correlated with the composition ratio of phylum Firmicutes (Pearson's r = 0.66; p < 0.01). The bacterial species Parabacteroides distasonis was also found to correlate moderately with several urinary metabolites. These findings suggest two possibilities. First, endurance athletes experience significant fluctuations in gut microbiota after a single competition. Second, LEX ingestion may improve yeast and fungal overgrowth in the gastrointestinal tract and enhancing mitochondrial metabolic function.Mina FukuchiMasaaki SugitaMakoto BanjoKeisuke YonekuraYasuhiro SasugaPloS one35085328The impact of a competitive event and the efficacy of a lactic acid bacteria-fermented soymilk extract on the gut microbiota and urinary metabolites of endurance athletes: An open-label pilot study.2022The selection of appropriate starter cultures is a crucial factor in determining the quality of fermented soymilk products. This study evaluated the effects of a combined starter culture of Enterococcus faecium CGMCC 29309 and Lactiplantibacillus plantarum CGMCC 29306 on the microbiological, physicochemical, textural and rheological characteristics of fermented soymilk. The results indicated that the mixed-strain fermentation significantly increased the concentrations of free isoflavones, free amino acids, free fatty acids, and aroma compound acetaldehyde, 2,3-butanedione and acetoin, and significantly reduced the level of beany compound hexanal. The fermentation also greatly improved the textural and rheological characteristics of fermented soymilk. The Enterococcus faecium strain played a leading role in the mixed-strain fermentation, whereas the Lactiplantibacillus plantarum strain was found to be necessary due to its greater ability to break down conjugated isoflavones. This study provides a theoretical basis for using the combined lactic acid bacteria starter to prepare premium fermented soymilk products.Chang-Cheng LiShu-Jun GuoYu-Ting FengYan-Ru ZhouYue LiZhen-Peng GaoChun-Feng GuoFood chemistry39626552Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum.2025Previous studies have demonstrated that soymilk and Lacticaseibacillus paracasei YIT 9029 (strain Shirota: LcS) each beneficially affect the gut microbiota and defecation habits. To investigate the effects of daily consumption of fermented soymilk containing LcS (FSM), we conducted a randomised, double-blind, placebo-controlled study of 112 healthy Japanese adults with a low faecal Bifidobacterium count. They consumed 100 ml FSM or placebo (unfermented soymilk base) once daily for 4 weeks. Their gut microbiota was analysed by 16S rRNA gene amplicon sequencing and quantitative reverse transcription-polymerase chain reaction (PCR), and faecal short-chain fatty acids (SCFAs) and urinary putrefactive products were assessed during the pre- and post-consumption periods. Defecation habits were examined weekly using a subjective questionnaire. In the post-consumption period, living LcS were not detected in two subjects in the FSM group (n = 57) but were detected in one subject in the SM group (n = 55). The FSM group had a significantly higher number and relative abundance of faecal lactobacilli compared with the placebo group. The relative abundance of Bifidobacterium, alpha-diversity of microbiota, and concentrations of acetate and total SCFAs in faeces were significantly increased in the FSM group, although no significant differences were detected between the groups. The number of defecations and defecation days per week significantly increased in both groups. Subgroup analysis of 109 subjects, excluding 3 with inconsistent LcS detection (2 and 1 subjects in the FSM and SM groups, respectively), revealed that the FSM group (n = 55) had significantly greater increases in faecal acetate concentration compared with the SM group (n = 54) and significant upregulation of pathways related to energy production or glucose metabolism in the gut microbiota. These findings suggest that daily FSM consumption improves the gut microbiota and intestinal environment in healthy adults and may help to maintain health and prevent diseases. Registered at the University Hospital Medical Information Network (UMIN) clinical trials registry under: UMIN 000035612.C KagaT NaginoA GomiA TakagiK MiyazakiY YoshidaK ShidaBeneficial microbes38412871Effects of fermented soymilk with Lacticaseibacillus paracasei YIT 9029 on gut microbiota and defecation habits: a randomised, double-blind, placebo-controlled study.2024 Obesity and constipation can alter the intestinal microbiota composition, affecting intestinal barrier integrity, immune function, and metabolic processes. Numerous studies have suggested that Lactobacillus and Bifidobacterium could increase short-chain fatty acid (SCFA) production, thus improving the intestinal microbiota composition, mitigating obesity, and protecting the gastrointestinal tract. Therefore, in this study, we aimed to investigate the impact of Lactobacillus plantarum TWK10 (TWK10) on gut dysbiosis, obesity, and constipation induced by a high-fat diet and loperamide. Over a 5-week experimental period, rats were fed a high-fat diet and subsequently induced with gut dysbiosis and constipation using loperamide. Concurrently, rats were administered different doses of TWK10 or TWK10-fermented soy milk. Following administration of TWK10 or its fermented soy milk, the expression of adipocyte transcription factors such as PPARγ, C/EBPα, and C/EBPβ proteins and adipocyte size were significantly downregulated ( p < 0.05). Regarding intestinal motility, compared to the high-fat diet-induced obesity and loperamide-induced constipation group (L), rats receiving TWK10 or its fermented soy milk exhibited regulation of gastrointestinal hormone levels such as gastrin (GT), somatostatin (Sst), calcitonin gene-related peptide (CGRP), and acetylcholinesterase (Ache) in serum. Additionally, there was a notable increase in the intestinal transit ratio, particularly in the 1X TWK10 group, in which it increased by 10.29% ( p < 0.05). Furthermore, the consumption of TWK10 or its fermented soy milk significantly increased the number of goblet cells, as well as the thickness of the muscle and mucosal layers in the colon ( p < 0.05). Analysis of SCFA content in fecal samples revealed a significant increase in SCFA concentrations, particularly acetic acid, following administration of both TWK10 and its fermented soy milk. Finally, TWK10 was found to modulate the composition of the intestinal microbiota and increase microbial diversity. In conclusion, TWK10 and its fermented soy milk effectively alleviated loperamide-induced constipation in rats fed a high-fat diet. These findings suggest that TWK10 and its fermented soy milk may potentially be functional foods for promoting intestinal health. Te-Hua LiuGuan-Li ChenChih-Hui LinTsung-Yu TsaiMeng-Chun ChengFood & function39641806 Lactobacillus plantarum TWK10 relieves loperamide-induced constipation in rats fed a high-fat diet via modulating enteric neurotransmitters, short-chain fatty acids and gut microbiota. 2025 Postbiotics have recently garnered substantial research attention, especially in obesity research. In this study, upon comparing the proliferative effects of three food-derived media-skim milk, soy milk, and almond milk-on Lactiplantibacillus plantarum J26 ( L. plantarum J26), skim milk was found to be the most effective. The metabolomic analysis further unveiled that the metabolites produced by the strain cultured in skim milk influenced the greatest number of lipid metabolism-associated pathways. Additionally, to better preserve heat-sensitive substances, ultrasound and pasteurization were combined and used here for inactivation. L. plantarum J26 postbiotics, prepared through pasteurization combined with 400 W ultrasound treatment for 30 min, exhibited the most effectiveness at inhibiting cellular triglyceride accumulation, reducing its level to 0.99 mg per 10 4 CFU. The prepared postbiotics significantly reduced the increase in multiple indicators, including body weight, blood lipids, and adipokines in obese mice ( p < 0.05). Following treatment, liver tissue damage as well as white and brown adipose tissue damage were also markedly improved in obese mice. According to gut microbiota sequencing, the postbiotic intervention increased Lactobacillus and Bifidobacterium abundances but reduced the abundances of obesity-associated Faecalibacterium and Erysipelotrichaceae . Additionally, the postbiotics elevated the acetate, propionate, and butyrate levels by 14.95%, 23.89%, and 8.31%, respectively. High postbiotic doses significantly upregulated the expression of GPR41/GPR43, short-chain fatty acid (SCFA) receptor genes, in the liver and adipose tissues ( p < 0.05), thus correcting the obesity-induced anomalies in the SCFAs-GPR41/GPR43 signaling pathway. This research offers compelling evidence supporting the use of edible postbiotics in targeted obesity regulation. Chao MiaoLinge WangHuabing WangYu ShenChaoxin ManWei ZhangYu ZhangQianyu ZhaoYujun JiangFood & function39420807 Lacticaseibacillus plantarum postbiotics prepared by the combined technique of pasteurization and ultrasound: effective measures to alleviate obesity based on the SCFAs-GPR41/GPR43 signaling pathway. 2024 Background : Current treatments for inflammatory bowel disease (IBD) are relatively futile and the extended use of drugs may reduce effectiveness. Several probiotic strains have shown promise in relieving/treating IBD symptoms. Objectives : The current study investigated the impact of fermented soymilk with a mixture of probiotic starter cultures containing Lactobacillus rhamnosus , L. casei , L. plantarum , L. acidophilus , Bifidobacterium longum , and B. animalis subsp. lactis in rats with dextran sulfate sodium (DSS)-induced colitis compared to control. Methods : Rats were randomly assigned to five groups (5 rats/group; n = 25): G1: negative normal control; G2: positive control (DSS); G3: DSS with sulfasalazine (DSS-Z); G4: DSS with soymilk (DSS-SM), and G5: DSS with fermented soymilk (DSS-FSM). Parameters monitored included the following: the disease activity index (DAI), macroscopic and histological assessments of colitis, and a fecal microbial analysis performed to assess the severity of inflammation and ulceration. Results : The DSS-FSM rats group exhibited lower DAI scores ( p < 0.05) than other treated groups during the induction period. A macroscopical examination revealed no ulceration or swelling in the intestinal mucosa of rats in the DSS-FSM-treated group, resembling the findings in the negative control group. In the positive control (DSS group), the colon tissue showed increased inflammation ( p < 0.05), whereas those in the DSS-SM- and DSS-FSM-treated rats groups did not show significant macroscopic scores of colitis. The positive DSS control and DSS-Z groups had crypt erosion and ulceration areas, severe crypt damage, and epithelial surface erosion, which were absent in the negative control and DSS-FSM groups. The counts of Lactobacillus spp. and Bifidobacterium spp. remained stable in both G1 and G5 over 4 weeks. The consumption of fermented soymilk with a mixture of probiotics could minimize the severity of DSS-induced colitis in rats. Conclusion , it was found that fermented soymilk containing Lactobacilli and Bifidobacterium might be an effective vehicle for reducing the severity of DSS-induced colitis in rats. Ashwag Jaman Al ZahraniAmal Bakr ShoriEffat Al-JudaibiNutrients39458472 Fermented Soymilk with Probiotic Lactobacilli and Bifidobacterium Strains Ameliorates Dextran-Sulfate-Sodium-Induced Colitis in Rats. 2024The growing interest of consumers towards nutritionally enriched, and health promoting foods, provoke interest in the eventual development of fermented functional foods. Soymilk is a growing trend that can serve as a low-cost non-dairy alternative with improved functional and nutritional properties. Soymilk acts as a good nutrition media for the growth and proliferation of the micro-organism as well as for their bioactivities. The bioactive compounds produced by fermentation of soymilk with lactic acid bacteria (LAB) exhibit enhanced nutritional values, and several improved health benefits including antihypertensive, antioxidant, antidiabetic, anticancer and hypocholesterolaemic effects. The fermented soymilk is acquiring a significant position in the functional food industry due to its increased techno-functional qualities as well as ensuring the survivability of probiotic bacteria producing diverse metabolites. This review covers the important benefits conferred by the consumption of soymilk fermented by LAB producing bioactive compounds. It provides a holistic approach to obtain existing knowledge on the biofunctional attributes of fermented soymilk, with a focus on the functionality of soymilk fermented by LAB.Manorama KumariAnusha KokkiligaddaVaishali DasriyaHarshita NaithaniJournal of applied microbiology34724304Functional relevance and health benefits of soymilk fermented by lactic acid bacteria.2022Consumers often seek healthier options but still desire the familiar eating experience of traditional dairy. Incorporating exopolysaccharide (EPS)-producing cultures into fermented plant-based milk alternatives (PBMAs) offers a promising approach to improving the textural quality of these products. For this, it is essential that the EPS-producing cultures are able to produce EPS in the plant-based substrate. The present study screened 593 plant-derived lactic acid bacteria (LAB) for their ability to produce EPS on a soy milk agar medium. Fifteen LAB isolates (eight Weissella spp. and seven Leuconostoc spp.) exhibited high EPS production. One of the strongest EPS producers was a Weissella confusa strain, and genome sequencing revealed the presence of two potential related EPS genes. To identify the key gene responsible for EPS production in soy milk, 70,000 colonies were screened on soy milk agar and a spontaneous EPS-defective mutant was isolated. The mutant (W. confusa dsr1) had a mutation in a putative dextransucrase gene, which could encode the enzyme catalysing the transfer of glucose from sucrose into a growing chain of dextran. The mutation introduced a premature stop codon, disrupting the enzyme production. Another mutant (W. confusa sac) found during this screen had impaired acidification and growth in soy milk, which was linked to a mutation in the sucrose metabolism gene cluster. Soy milk fermentations using the W. confusa wild-type or sac mutant, significantly increased water holding capacity and viscosity. This suggests their potential to enhance EPS production in fermented PBMAs, bringing their texture closer to that of traditional dairy.Wenkang HuangShuyu YangAnders Peter WätjenYosephine GumulyaPilar Fernández-PachecoEsteban MarcellinSangeeta PrakashClaus Heiner Bang-BerthelsenMark S TurnerInternational journal of food microbiology39612662Isolation of an exopolysaccharide-producing Weissella confusa strain from lettuce and exploring its application as a texture modifying adjunct culture in a soy milk alternative.2025In order to study the effect of food residues on the survival of food-borne pathogens, Salmonella Typhimurium, Staphylococcus aureus, and Listeria monocytogenes were subjected to drying conditions in the presence of small amounts of food such as carrot juice, aqueous solution of nori, milk, and soy-milk. After drying for 2 h at room temperature in the absence of food residue, cell counts of S. Typhimurium, S. aureus, and L. monocytogenes decreased from 8 to 3, 6, and 5 log cfu/dish, respectively. Five milligrams of fresh carrot, 0.05 mg dried nori, and 100 nL milk or soy milk per 10 mm φ surface were sufficient to demonstrate a protective effect on the adhered pathogens, as confirmed by atomic force microscopy. Results from this study suggest that small sediments of food, not only protein rich but also carbohydrate rich, increase the resistance of surface-adherent bacteria to desiccation, rendering sanitization processes ineffective and encouraging cross contamination.Takashi KudaGensui ShibataHajime TakahashiBon KimuraFood microbiology25475291Effect of quantity of food residues on resistance to desiccation of food-related pathogens adhered to a stainless steel surface.2015The presence of toxicogenic Staphylococcus aureus in foods and the dissemination of methicillin-resistant S. aureus (MRSA) in the food chain are matters of concern. In the present study, the circular bacteriocin enterocin AS-48, applied singly or in combination with phenolic compounds (carvacrol, eugenol, geraniol, and citral) or with 2-nitro-1-propanol (2NPOH), was investigated in the control of a cocktail made from 1 methicillin-sensitive and 1 MRSA strains inoculated on commercial oat and soya drinks. Enterocin AS-48 exhibited low bactericidal activity against staphylococci in the drinks investigated when applied singly. The combinations of sub-inhibitory concentrations of enterocin AS-48 (25 μg/mL) and phenolic compounds or 2NPOH caused complete inactivation of staphylococci in the drinks within 24 h of incubation at 22 °C. When tested in oat and soya drinks stored for 7 d at 10 °C, enterocin AS-48 (25 μg/mL) in combination with 2NPOH (5.5 mM) reduced viable counts rapidly in the case of oat drink (4.2 log cycles after 12 h) or slowly in soya drink (3.8 log cycles after 3 d). The same combined treatment applied on drinks stored at 22 °C achieved a fast inactivation of staphylococci within 12 to 24 h in both drinks, and no viable staphylococci were detected for up to 7 d of storage. Results from the study highlight the potential of enterocin AS-48 in combination with 2NPOH for inactivation of staphylococci. María José Grande BurgosM Carmen López AguayoRubén Pérez PulidoAntonio GálvezRosario Lucas LópezJournal of food science26256434Inactivation of Staphylococcus aureus in Oat and Soya Drinks by Enterocin AS-48 in Combination with Other Antimicrobials.2015 This study aimed to evaluate the cholesterol-lowering and antioxidant activities of soymilk fermented with probiotic Lactobacillaceae strains and to investigate the production of related bioactive compounds. Lactiplantibacillus plantarum KML06 (KML06) was selected for the fermentation of soymilk because it has the highest antioxidant, cholesterol-lowering, and β-glucosidase activities among the 10 Lactobacillaceae strains isolated from kimchi. The genomic information of strain KML06 was analyzed. Moreover, soymilk fermented with KML06 was evaluated for growth kinetics, metabolism, and functional characteristics during the fermentation period. The number of viable cells, which was similar to the results of radical scavenging activities and cholesterol assimilation, as well as the amount of soy isoflavone aglycones, daidzein, and genistein, was the highest at 12 h of fermentation. These results indicate that soymilk fermented with KML06 can prevent oxidative stress and cholesterol-related problems through the production of soy isoflavone aglycones. Ji Seung HanJae Yeon JoungHyung Wook KimJin Hwan KimHyo Su ChoiHyun Jin BaeJi Hun JangNam Su OhJournal of microbiology and biotechnology37482800 Enhanced Cholesterol-Lowering and Antioxidant Activities of Soymilk by Fermentation with Lactiplantibacillus plantarum KML06. 2023Lactobacillus rhamnosus strain ASCC 1520 with high soy isoflavone transformation ability was used to ferment soymilk and added to the diet of mice. The impact of L. rhamnosus fermentation on soy isoflavone metabolites and intestinal bacterial community, in conjunction with fecal enzyme activity and short-chain fatty acids (SCFA) excretion was evaluated. Antibiotics intervention resulted in a decrease in fecal enzyme activities and SCFA. Although long-term intake of soymilk or L. rhamnosus-fermented soymilk did not affect the fecal β-glucuronidase and β-galactosidase activities, it improved the β-glucosidase activity when antibiotics were concomitantly administered. Soymilk or fermented soymilk administration increased the isoflavone metabolites (O-DMA and equol) excreted in urine. Antibiotics decreased the daidzein excretion and its metabolites but showed little effect on glycitein and genistein excretion. Principal coordinates analysis (PCoA) of the 16s rRNA gene sequencing data found a remarkable shift in gut microbiota after soymilk administration and antibiotics treatment. Matastats test of the relative abundance of bacterial taxa revealed Odoribacter (Bacteroidales family), Lactobacillus (Lactobacillales order), and Alistipes (Rikenellaceae family) were enriched in soymilk while bacterial taxa from Bacteroides and Lactobacillus were enriched in L. rhamnosus-fermented soymilk. Furthermore, there was less decrease in bacterial taxa with fermented soymilk group even when antibiotics were concomitantly administered. Overall, this study revealed that the gut microbiota of a healthy host is enough for the whole isoflavone metabolism under normal conditions. Feeding mice with L. rhamnosus-fermented soymilk improved fecal enzyme activity and kept the balance of the gut mirobiota when antibiotics were used. PRACTICAL APPLICATION: Feeding mice with L. rhamnosus-fermented soymilk improved fecal enzyme activity and kept the balance of the gut mirobiota when antibiotics were used.Shuhong DaiMingfang PanHani S El-NezamiJennifer M F WanM F WangOlivier HabimanaJetty C Y LeeJimmy C Y LouieNagendra P ShahJournal of food science31206699Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota.2019We evaluated the probiotic properties and neuroprotective effects of Lactiplantibacillus plantarum KU210152 and its application in soy milk. L. plantarum KU210152 exhibited high tolerance to artificial gastrointestinal conditions, high adhesion to intestinal cells (HT-29), and safe enzyme production. Conditioned medium acquired from HT-29 cells treated with heat-killed lactic acid bacteria (LAB-CM) was used to evaluate the neuroprotective effects. The CM exhibited neuroprotective effects via cell viability assay, morphological observations, and suppression of ROS production. Heat-killed L. plantarum KU210152 increased brain-derived neurotrophic factor (BDNF) and tyrosine hydroxylase (TH) expression in HT-29 cells. In SH-SY5Y cells, pretreatment with L. plantarum KU210152 CM decreased Bax/Bcl-2 ratio and upregulated BDNF and TH expression. The CM inhibited caspase-9 and caspase-3 activities. The neuroprotective effects of L. plantarum KU210152 were also confirmed in fermented soy milk. Therefore, both L. plantarum KU210152 and the fermented soy milk can be used as functional ingredients with neuroprotective effects against oxidative stress.Hyun-Ji BockHye-Won LeeNa-Kyoung LeeHyun-Dong PaikFood research international (Ottawa, Ont.)38225133Probiotic Lactiplantibacillus plantarum KU210152 and its fermented soy milk attenuates oxidative stress in neuroblastoma cells.2024This study investigated the effect of in situ produced water-soluble α-glucan (LcWSG) and water-insoluble α-glucan (LcWIG) from Leuconostoc citreum SH12 on the physicochemical properties of fermented soymilk. α-Glucans produced by Leuc. citreum SH12 improved water-holding capacity, viscosity, viscoelasticity and texture of fermented soymilk. Gtf1365 and Gtf836 of the five putative glucansucrases were responsible for synthesizing LcWSG and LcWIG during soymilk fermentation, respectively. Co-fermentation of soymilk with Gtf1365 and Gtf836 and non-exopolysaccharide-producing Lactiplantibacillus plantarum D1031 indicated that LcWSG effectively hindered the whey separation of fermented soymilk by increasing viscosity, while LcWIG improved hardness, springiness and accelerated protein coagulation. Fermented soymilk gel formation was mainly based on hydrogen bonding and hydrophobic interactions, which were promoted by both LcWSG and LcWIG. LcWIG has a greater effect on α-helix to β-sheet translation in fermented soymilk, causing more rapid protein aggregation and thicker cross-linked gel network. Structure-based exploration of LcWSG and LcWIG from Leuc. citreum SH12 revealed their distinct roles in the physicochemical properties of fermented soymilk due to their different ratio of α-1,6 and α-1,3 glucosidic linkages and various side chain length. This study may guide the application of the water-soluble and water-insoluble α-glucans in fermented plant protein foods for their quality improvement.Yiqiang DaiZhiwen GeZhe WangZhongjiang WangWeimin XuDaoying WangMingsheng DongXiudong XiaInternational journal of biological macromolecules38574904Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis.2024Ingestion of soy yogurt allowed a rapid drop in pH from 7.0 to 5.0 at simulated duodenal digestion (0-30 min), and resulted in a loss in soluble protein content compared to that of soymilk. The electrophoretic pattern between soymilk and soy yogurt exerted distinctive differences at early stages of duodenal digestion (0-60 min) and resulted in different peptide contents (180 min). Soy yogurt duodenal digesta collected at 180 min (D180), by co-fermentation with human intestinal flora distribution, allowed a higher population in Bifidobacterium spp., Lactobacillus/Enterococcus spp. and Streptococcus/Lactococcus spp., whereas soy yogurt D30 resulted in lower population in Clostridium and Escherichia coli compared to samples co-fermented with soymilk digesta.Ziyu ZhangYumeng FuQi LiuBenjamin K SimpsonElham AzarpazhoohMingsheng DongXin RuiJournal of the science of food and agriculture32729126Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota.2021Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. The objective of this study was to evaluate the effects of agrowastes from durian (Durio zibethinus), cempedak (Artocarpus champeden), and mangosteen (Garcinia mangostana) as immobilizers for lactobacilli grown in soymilk. Rinds from the agrowastes were separated from the skin, dried, and ground (150 microm) to form powders and used as immobilizers. Scanning electron microscopy revealed that lactobacilli cells were attached and bound to the surface of the immobilizers. Immobilized cells of Lactobacillus acidophilus FTDC 1331, L. acidophilus FTDC 2631, L. acidophilus FTDC 2333, L. acidophilus FTDC 1733, and L. bulgaricus FTCC 0411 were inoculated into soymilk, stored at room temperature (25 degrees C) and growth properties were evaluated over 168 h. Soymilk inoculated with nonimmobilized cells was used as the control. Utilization of substrates, concentrations of lactic and acetic acids, and changes in pH were evaluated in soymilk over 186 h. Immobilized lactobacilli showed significantly better growth (P < 0.05) compared to the control, accompanied by higher production of lactic and acetic acids in soymilk. Soymilk containing immobilized cells showed greater reduction of soy sugars such as stachyose, raffinose, sucrose, fructose, and glucose compared to the control (P < 0.05).Sue-Siang TehRosma AhmadWan-Nadiah Wan-AbdullahMin-Tze LiongJournal of food science20492305Enhanced growth of lactobacilli in soymilk upon immobilization on agrowastes.2010This study was conducted to investigate the growth of microorganisms, including pathogenic bacteria such as Cronobacter sakazakii and Bacillus cereus, in Sunsik beverages made of water, milk, soymilk, or honey-water during storage at room temperature. Prepared Sunsik beverages were stored at room temperature and the growth of total aerobic counts, Escherichia coli/coliforms, and yeast and mold were measured. Also, samples inoculated with a cocktail of C. sakazakii or B. cereus spores were stored at room temperature and their growths were determined during storage. Populations of total aerobic counts and coliforms significantly increased with increasing storage time at room temperature, which resulted in higher than 8 log and 7 log after 24 h in all samples except for the honey-water sample, respectively. Levels of total aerobic counts and coliforms were significantly lower in the honey-water sample than in the other samples after 6 and 9 h of storage, respectively. Initial populations of C. sakazakii and B. cereus ranged from 0 to 1 log CFU/mL, respectively, and these populations significantly increased with increasing storage time at room temperature. Therefore, populations of C. sakazakii and B. cereus were approximately 7 to 8 log CFU/mL after 24 h of storage. However, after 12 and 9 h of storage, there were significant differences in levels of C. sakazakii and B. cereus between the honey-water sample and the other samples, respectively. Based on these results, the addition of honey can inhibit microbial growth in Sunsik beverages; however, the best way to avoid pathogen infection would be to consume Sunsik beverages as soon as possible after preparation.Jin-Ho JungSun-Young LeeJournal of food science20546416Microbial growth in dry grain food (Sunsik) beverages prepared with water, milk, soymilk, or honey-water.2010Because soy milk is nutrient rich and nearly neutral in pH, it favors the growth of microbial contaminants. To ensure that soy milk meets food-safety standards, it must be pasteurized and have its sterility confirmed. ATP bioluminescence assay has become a widely accepted means of detecting food microorganisms. However, the high background bioluminescence intensity of soy milk has rendered it unsuitable for ATP analysis. Here, we tested the efficacy of an improved pre-treated bioluminescence assay on soy milk. By comparing background bioluminescence intensities obtained by the conventional and improved methods, we demonstrated that our method significantly reduces soy milk background bioluminescence. The dose-response curve of the assay was tested with serial dilutions of Bacillus sp. culture. An extremely strong log-linear relation between the bioluminescence intensity relative light units and colony formation units CFU/ml emerged for the tested strain. The detection limit of the assay was estimated as 5.2×10(3) CFU/ml from the dose-response curve and an imposed signal limit was three times the background level. The results showed that contaminated samples could be easily detected within 24 h using our improved bioluminescence assay.Yohei ShinozakiJun SatoToshinori IgarashiShigeya SuzukiKazunori NishimotoYasuhiro HaradaBiocontrol science23538846Evaluation of an improved bioluminescence assay for the detection of bacteria in soy milk.2013The 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.Samreen AhsanAdnan KhaliqMuhammad Farhan Jahangir ChughtaiMuhammad NadeemAssam Bin TahirAmir Alaud DinGodswill Ntsomboh NtsefongMohammad Ali ShariatiMaksim RebezovZhanibek YessimbekovMuthu ThiruvengadamBiotechnology and applied biochemistry33398897Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei.2022Soymilk contains several functional nutrients and is thus a promising ingredient for production of functional foods. The present research aimed to study starter properties, functional characteristics and safety of Lactobacillus paraplantarum D2-1, a promising starter culture for soymilk fermentation. Strain D2-1 actively fermented soymilk within 24 h but had weak activity of additional acid production after 7 d. Succinate and acetoin, which could be linked to flavour and taste, were accumulated in fermented soymilk. In vitro study revealed that the organism has several beneficial properties, including high survival ability in artificial gastric juice, high abilities of mucus adhesion and biofilm formation and production of γ-aminobutyric acid and conjugated linoleic acid, without any significant risks for consumption. Genome sequencing supported the desirable metabolic properties of the strain. These results indicate that L. paraplantarum D2-1 is a suitable starter for soymilk fermentation and is a promising probiotic candidate that can be used safely.Akihito EndoFuko SasakiShintaro MaenoYu KanesakiYu HamaguchiGlaezel Angelique TorresSatoru TomitaJunichi NakagawaInternational journal of food sciences and nutrition29318897In vitro and in silico characterisation of Lactobacillus paraplantarum D2-1, a starter culture for soymilk fermentation.2018 Dietary intake of fermented soymilk is associated with hypotensive effects, but the mechanisms involved have not been fully elucidated. We investigated the anti-hypertensive effects of soymilk fermented by L. rhamnosus AC1 on DOCA-salt hypertension from the point of view of oxidative stress, inflammatory response and alteration of the gut microbiome. The antioxidant assays in vitro indicated the ethanol extract (EE) of L. rhamnosus AC1 fermented soymilk showed better antioxidative effects than the water extract (WE). Those extracts displayed a hypotensive effect using a tail-cuff approach to measuring blood pressure and improved nitric oxide (NO), angiotensin II (Ang II), tumor necrosis factor-α (TNF-α) and interleukin factor-6 (IL-6) on DOCA-salt hypertensive rats. Furthermore, cardiac and renal fibrosis were attenuated by those extracts. The gut microbiota analysis revealed that they significantly reduced the abundance of phylum Proteobacteria, its family Enterobacteriaceae and genus Escherichia-Shigella . Moreover, metabolomic profiling revealed several potential gut microbiota-related metabolites which appeared to involve in the development and recovery of hypertension. In conclusion, fermented soymilk is a promising nutritional intervention strategy to improve hypertension via reducing inflammation and reverting dysbiotic microbiota. Haicui WuLilong JiangTim-Fat ShumJiachi ChiouNutrients35956350 Elucidation of Anti-Hypertensive Mechanism by a Novel Lactobacillus rhamnosus AC1 Fermented Soymilk in the Deoxycorticosterone Acetate-Salt Hypertensive Rats. 2022Lactobacillus delbrueckii subsp. bulgaricus is a beneficial lactic acid bacterium and constitutes one of the most used, and thus consumed, dairy starters, worldwide. This homofermentative bacterium was the first lactobacillus described and is involved in the fermentation of yogurt and of diverse other fermented products, including cheeses. It has a long history of safe use, as well as documented probiotic lato sensu effects, including alleviation of lactose intolerance. Plant-based fermented products presently experience a considerable development, as a result of evolution of consumers' habits, in a general context of food transition. This requires research and development, and thus scientific knowledge, to allow such transition, including the development of fermented soy milks. These last indeed offer an alternative source of live and active bacteria. The yogurt starters L. delbrueckii subsp. bulgaricus, together with Streptococcus thermophilus, have been implemented to generate yogurt-type fermented soy milks worldwide. While the adaptation of these starters to the dairy environment has been extensively studied, little is known about L. delbrueckii adaptation to the soy environment. We therefore investigated its adaptation to soy milk and compared it to cow's milk. Surprisingly, it did not grow in soy milk, neither alone, nor in co-culture with S. thermophilus. Acidification of soy milk was however faster in the presence of both species. In order to deepen such adaptation, we then compared L. delbrueckii growth and survival in soy milk ultrafiltrate (SUF, the aqueous phase of soy milk) and compared it to cow's milk ultrafiltrate (MUF, the aqueous phase of cow milk). This comparison revealed major differences in terms of cell morphology and proteome composition. Lactobacilli appeared deformed and segmented in soy. Major differences in both the surface and the cellular proteome indicated upregulation of stress proteins, yet downregulation of cell cycle and division machinery. Altogether, these results suggest that soy milk may be a stressing environment for the yogurt starter L. delbrueckii subsp. bulgaricus.Gwénaël JanFlorian TarnaudFillipe Luiz Rosa do CarmoNassima IllikoudFanny CanonJulien JardinValérie Briard-BionFanny Guyomarc'hValérie GagnaireFood microbiology35690436The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk.2022Plant-based dairy alternatives are gaining increasing interest, e.g. alternatives to yoghurt, cheese, and butter. In all these products butter flavor (diacetyl + acetoin) plays an important role. We previously have reported efficient butter flavor formation from low value dairy side streams using a dairy isolate of Lactococcus lactis deficient in lactate dehydrogenase. Here, we have tested the ability of this strain, RD1M5, to form butter flavor in plant milks based on oat and soy. We found that oat milk, with its high sugar content, supported more efficient production of butter aroma, when compared to soy milk. When supplemented with glucose, efficient butter aroma production was achieved in soy milk as well. We also carried out an extended adaptive laboratory evolution of the dairy strain in oat milk. After two months of adaptation, we obtained a strain with enhanced capacity for producing butter aroma. Despite of its high sugar content, RD1M5 and its adapted version only metabolized approximately 10% of the fermentable sugars available in the oat milk, which we found was due to amino acid starvation and partly starvation for vitamins. The study demonstrates that dairy cultures have great potential for use in plant-based fermentations.Liuyan GuBelay Tilahun TadesseShuangqing ZhaoJesper HolckGe ZhaoChristian SolemFEMS microbiology letters36331038Fermented butter aroma for plant-based applications.2022