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KMID : 0380620140460050556
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 5 p.556 ~ p.565
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Potential Probiotic Lactobacillus plantarum P1201 to Produce Soy-yogurt with Enhanced Antioxidant Activity
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Hwang Chung-Eun
Ahn Min-Ju
Lee Hee-Yul
Lee Byong-Won
Kim Hyun-Tae
Ki Jong-Min
Baek In-Youl
Seo Weon-taek
Cho Kye-man
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Abstract
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In this study, we evaluated changes in physicochemical properties, total phenol and isoflavone contents, and antioxidant activity during soymilk fermentation by a potential probiotic Lactobacillus plantarum P1201. The P1201 strain showed survival rates of 58.14% and 62.22% after 4 h exposure to acid and artificial gastric acid conditions (pH 2.5), respectively. The optimal conditions for soy-yogurt fermentation by L. plantarum were determined to be as follows: temperature of 35oC, seed volume of 5.0%, and sucrose content of 10.0%. The total phenol and isoflavone contents and antioxidant activity were higher in soy-powder milk (SPM) yogurt than soymilk yogurt. In particular, the highest levels of isoflavone-aglycones, such as daidzein, glycitein, and genistein (91.50, 12.34, and 61.39 μg/g, respectively), were observed after 48 h of SPM fermentation. Thus, these results suggest that the soy-yogurt extract could be used as a potential source of natural antioxidants in food.
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KEYWORD
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probiotic, Lactobacillus plantarum P1201, soy-yogurt, antioxidant, isoflavone
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