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KMID : 1007520020110040389
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Food Science and Biotechnology
2002 Volume.11 No. 4 p.389 ~ p.391
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Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
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Kwon, Bin
Kim, Young Bae/Lee, Jong-Hoon/Lee, Hyong Joo/Chung, Dae Kyun/Ji, Geun Eog
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Abstract
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We studied the α-galactosidase activity and sugar consumption of bifidobacteria during its growth in soymilk to obtain information for the development of fermented soymilk. The strains isolated from human feces, Bifidobacterium sp. RDl3, RD65, and SJ32, showed similar patterns of growth in soymilk, except strain RD3, which showed longer lag phase and slower growth rate. α-Galactosidase activities of the tested strains increased with increasing populations of cells until their stationary phases. Sucrose was the most abundant and readily used carbon source for the growth of bifidobacteria in soymilk. Sucrose was consumed until stationary phase after which galactooligosaccharides were consumed. However, the consumption of galactooligosaccharides was not sufficient to support the growth of bifidobacteria in soymilk. α-Galactosidase activities of the strains increased with the depletion of sucrose. The results reveal that the growth of bifidobacteria in soymilk is mainly influenced by the amount of sucrose, not by the amount of oligosaccharides or the α-galactosidase activity of the starter bacteria.
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