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Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk.

Wei QK, Chen TR, Chen JT

Department of Food Nutrition, Chung Hua University of Medical Technology, 89 Wunhua 1st Street, Rende Township, Tainan 71703, Taiwan, ROC. weiqueking@yahoo.com.tw

The study determined isoflavone aglycone contents in soymilk and sugar-soymilk fermented with a single culture of two strains of Lactobacillus paracasei, two strains of Lactobacillus acidophilus, and one strain of Bifidobacterium longum respectively at 37 degrees C for 24 h. Isoflavone concentration was analyzed by HPLC. The viable count of bacteria in all of the fermented soymilk ranged from 7 to 9 log CFU/ml. The isoflavone aglycone had a significant increase of 62%-96% of isoflavone in all of the fermented soymilk compared to 17% in non-fermented soymilk (P<0.05). The five strains of microorganisms produced lesser amount of isoflavone aglycones in fermented sucrose-soymilk than in other fermented soymilk.

Published 18 May 2007 in Int J Food Microbiol, 117(1): 120-4.
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