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Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation

文献类型：期刊论文

作者Hu, Dan2,3; Wu, Jinyong2; Jin, Long1,2,3; Yuan, Lixia2; Li, Jun2; Chen, Xiangsong2; Yao, Jianming2
刊名FOOD RESEARCH INTERNATIONAL
出版日期2021-10-01
卷号148
关键词Soymilk Probiotics Prebiotics Plant-based fermented beverage Nutrition Post-fermentation storage Antioxidant
ISSN号0963-9969
DOI10.1016/j.foodres.2021.110570
通讯作者Chen, Xiangsong(xschen@ipp.cas.cn) ; Yao, Jianming(jmyaocas@163.com)
英文摘要Soybean milk is an economical substitute for dairy products. Pediococcus pentosaceus has been used as a food additive to improve taste, nutrition, and food safety. In this study, four P. pentosaceus strains (CICC 24444, QK-1, MQ-1 and RQ-1) isolated from various food sources and known to exhibit broad-spectrum antibacterial activities were used to ferment soybean milk, and their fermentation characteristics and the properties of the resulting beverages were evaluated. The results revealed that the P. pentosaceus strains can inhibited the growth of five types of pathogenic bacteria (Salmonella enterica subsp. enterica serotype Enteritidis, Yersinia enterocolitica, Shigella dysenteriae, Escherichia coli, and Staphylococcus aureus), and their in vitro survival rates in the simulated stomach and intestinal environments were above 90%, satisfying the probiotic requirements. Isomaltose oligosaccharide was used as a protective agent to resist low-temperature freeze-drying damage and ensure a high survival rate, and P. pentosaceus was directly injected into fermented soymilk. The acidification of fermented soybean milk was the weakest with P. pentosaceus QK-1, and the viable bacterial counts of all strains were stable after 28 days of storage. After fermentation, the antioxidant ability was enhanced. Arginine and beta-alanine levels increased after fermentation, and the adjunct culture of P. pentosaceus QK-1 increased proline levels. Our data indicate that P. pentosaceus QK-1 is a suitable strain for the development of functional plant-based beverages.
WOS关键词LACTIC-ACID BACTERIA ; LACTOBACILLUS-ACIDOPHILUS ; ANTIOXIDANT ACTIVITY ; STORAGE STABILITY ; FATTY-ACIDS ; OLIGOSACCHARIDES ; SURVIVAL ; PRESERVATION ; RESISTANCE ; ASSAY
资助项目Probiotics Research Institute Coconstruction Agreement of the Chinese Academy of Sciences ; Chacha Food Co., Ltd[GLHTSP-2019001002]
WOS研究方向Food Science & Technology
语种英语
WOS记录号WOS:000702834800003
出版者ELSEVIER
资助机构Probiotics Research Institute Coconstruction Agreement of the Chinese Academy of Sciences ; Chacha Food Co., Ltd
源URL[http://ir.hfcas.ac.cn:8080/handle/334002/124970]  
专题中国科学院合肥物质科学研究院
通讯作者Chen, Xiangsong; Yao, Jianming
作者单位1.Probiot Inst, Hefei 230031, Peoples R China
2.Chinese Acad Sci, Inst Plasma Phys, Hefei Inst Phys Sci, Hefei 230031, Peoples R China
3.Univ Sci & Technol China, Hefei 230026, Peoples R China
推荐引用方式
GB/T 7714		 Hu, Dan,Wu, Jinyong,Jin, Long,et al. Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation[J]. FOOD RESEARCH INTERNATIONAL,2021,148.
APA Hu, Dan.,Wu, Jinyong.,Jin, Long.,Yuan, Lixia.,Li, Jun.,...&Yao, Jianming.(2021).Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation.FOOD RESEARCH INTERNATIONAL,148.
MLA Hu, Dan,et al."Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation".FOOD RESEARCH INTERNATIONAL 148(2021).

入库方式： OAI收割

来源：合肥物质科学研究院

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