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http://dx.doi.org/10.9721/KJFST.2014.46.5.556

Potential Probiotic Lactobacillus plantarum P1201 to Produce Soy-yogurt with Enhanced Antioxidant Activity  

Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology)
An, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology)
Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology)
Lee, Byong Won (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Kim, Hyun Tae (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Ko, Jong Min (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Baek, In Youl (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Seo, Weon Taek (Department of Food Science, Gyeongnam National University of Science and Technology)
Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.5, 2014 , pp. 556-565 More about this Journal
Abstract
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 $35^{\circ}C$, 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 $61.39{\mu}g/g$, 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.
Keywords
probiotic; Lactobacillus plantarum P1201; soy-yogurt; antioxidant; isoflavone;
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Times Cited By KSCI : 12  (Citation Analysis)
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