ISSN 2736-1756
Advanced Journal of Microbiology Research ISSN 2241-9837 Vol. 13 (3), pp. 001-008, March, 2019. © International Scholars Journals
Full Length Research Paper
Effect of oligosaccharides and isoflavones aglycones in defatted soy meal fermented by Lactobacillus paracasei and Bifidobacterium longum
T. R. Chen1*, Q. K. Wei2, and Z. X. Chi1
1Department of Food Science, National Chia-Yi University, No.300 Syuefu Rd., Chia-Yi, 60004, Taiwan, Republic of China.
2Department of Food Science and Technolgoy, National Taitung Junior College, No.889, Jhengci North Road, Taitung, 95045 Taiwan, Republic of China.
Accepted 17 February, 2019
Abstract
The study determined bacterial population, pH value, oligosaccharides and isoflavone in defatted soy meal fermented by Lactobacillus paracasei and Bifidobacterium longum at 37°C for 48 h. B. longum and L. paracasei fermented in defatted soy meal has significantly increased the maximum bacterial population over 9.6 log CFU/h and reduced pH to 4.9. Furthermore, content of oligosaccharides, including sucrose, raffinose and stachyose, in FDSM were significantly reduced by L. paracasei (97.7, 98.3 and 98.5%) and B. longum (98.0, 97.5 and 86.3%, P<0.05). Isoflavone aglycones concentration was significantly increased to 60% for B. longum and was higher than 52% for L. paracasei (P<0.05). Daidzein and genistein increased concentration to 28-folds and 14.4 to 15.6-folds, respectively, compared to unfermented defatted soy meal.
Key words: Oligosaccharides, isoflavones, defatted soy meal, Lactobacillus, Bifidobacterium.