Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation

doi:10.1016/j.foodres.2021.110570

	Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation
	Hu, Dan 1,3; Wu, Jinyong 1; Jin, Long 1,2,3; Yuan, Lixia 1; Li, Jun 1; Chen, Xiangsong 1; Yao, Jianming 1
刊名	FOOD RESEARCH INTERNATIONAL
	2021-10-01
卷号	148
关键词	Soymilk Probiotics Prebiotics Plant-based fermented beverage Nutrition Post-fermentation storage Antioxidant
ISSN号	0963-9969
DOI	10.1016/j.foodres.2021.110570
通讯作者	Chen, Xiangsong(xschen@ipp.cas.cn) ; Yao, Jianming(jmyaocas@163.com)
英文摘要	Soybean milk is an economical substitute for dairy products. Pediococcus pentosaceus has been used as a food additive to improve taste, nutrition, and food safety. In this study, four P. pentosaceus strains (CICC 24444, QK-1, MQ-1 and RQ-1) isolated from various food sources and known to exhibit broad-spectrum antibacterial activities were used to ferment soybean milk, and their fermentation characteristics and the properties of the resulting beverages were evaluated. The results revealed that the P. pentosaceus strains can inhibited the growth of five types of pathogenic bacteria (Salmonella enterica subsp. enterica serotype Enteritidis, Yersinia enterocolitica, Shigella dysenteriae, Escherichia coli, and Staphylococcus aureus), and their in vitro survival rates in the simulated stomach and intestinal environments were above 90%, satisfying the probiotic requirements. Isomaltose oligosaccharide was used as a protective agent to resist low-temperature freeze-drying damage and ensure a high survival rate, and P. pentosaceus was directly injected into fermented soymilk. The acidification of fermented soybean milk was the weakest with P. pentosaceus QK-1, and the viable bacterial counts of all strains were stable after 28 days of storage. After fermentation, the antioxidant ability was enhanced. Arginine and beta-alanine levels increased after fermentation, and the adjunct culture of P. pentosaceus QK-1 increased proline levels. Our data indicate that P. pentosaceus QK-1 is a suitable strain for the development of functional plant-based beverages.
资助项目	Probiotics Research Institute Coconstruction Agreement of the Chinese Academy of Sciences ; Chacha Food Co., Ltd[GLHTSP-2019001002]
WOS关键词	LACTIC-ACID BACTERIA ; LACTOBACILLUS-ACIDOPHILUS ; ANTIOXIDANT ACTIVITY ; STORAGE STABILITY ; FATTY-ACIDS ; OLIGOSACCHARIDES ; SURVIVAL ; PRESERVATION ; RESISTANCE ; ASSAY
WOS研究方向	Food Science & Technology
语种	英语
出版者	ELSEVIER
WOS记录号	WOS:000702834800003
资助机构	Probiotics Research Institute Coconstruction Agreement of the Chinese Academy of Sciences ; Chacha Food Co., Ltd
内容类型	期刊论文
源URL	[http://ir.hfcas.ac.cn:8080/handle/334002/124970]
专题	中国科学院合肥物质科学研究院
通讯作者	Chen, Xiangsong; Yao, Jianming
作者单位	1.Chinese Acad Sci, Inst Plasma Phys, Hefei Inst Phys Sci, Hefei 230031, Peoples R China 2.Probiot Inst, Hefei 230031, Peoples R China 3.Univ Sci & Technol China, Hefei 230026, Peoples R China
推荐引用方式 GB/T 7714	Hu, Dan,Wu, Jinyong,Jin, Long,et al. Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation[J]. FOOD RESEARCH INTERNATIONAL,2021,148.
APA	Hu, Dan.,Wu, Jinyong.,Jin, Long.,Yuan, Lixia.,Li, Jun.,...&Yao, Jianming.(2021).Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation.FOOD RESEARCH INTERNATIONAL,148.
MLA	Hu, Dan,et al."Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation".FOOD RESEARCH INTERNATIONAL 148(2021).