Effect of tea extract on lactic acid bacterial growth, their cell surface characteristics and isoflavone bioconversion during soymilk fermentation
作者： Danyue Zhao , Nagendra P. Shah
DOI: 10.1016/J.FOODRES.2014.05.004
关键词:
摘要: Abstract In this study, the influences of tea extract (TE) supplementation on selected lactic acid bacteria (LAB) growth, their cell surface characteristics and soy isoflavone bioconversion were investigated. Soymilk-tea (SMT) was prepared by combining TE (green, oolong or black tea) with soymilk containing lactose (SML). Bacterial growth studied inoculating four LAB into SMT individually. FT-IR spectroscopy hydrophobicity (SH) assay performed to monitor changes in bacterial due supplementation. HPLC analysis used evaluate fermented SMT. Results showed that promoted Lactobacillus delbrueckii ssp. bulgaricus (Lactobacillus bulgaricus) L. paracasei but inhibited acidophilus Streptococcus thermophilus at a concentration 2% (weight powder/volume soymilk). Viabilities all maintained above 7 log CFU/mL during four-week refrigeration (4 °C). spectra indicated major membrane fatty acids, proteins wall polysaccharides after treatment. Changes SH provided further information modification TE. Inhibition deglycosylation observed for paracasei, both which exhibited strong ability transform glycoside SML, while enhanced bulgaricus. Our study provides some practical significance developing novel functional soyfood gut health-promoting bacteria, isoflavones polyphenols.
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