Abstract：
:Enhancement of nutritional or vitamin content of foods is commonly touted as a major benefit of probiotics. In this paper, we examined the ability of three probiotic bacteria either alone or in combination to enhance nutritional content. Pure and mixed cultures of Streptococcus thermophilus ST5 and Lactobacillus helveticus R0052 or Bifidobacterium longum R0175 were used to prepare fermented soy beverages. The effects of strain, acidification and mixed cultures on the deconjugation of soy isoflavones were examined. Acidification to pH 4.7 alone resulted in a 7% drop in isoflavone levels. Deconjugation levels varied between the different glucosides. Fermentation by L. helveticus R0052 resulted in the 50% reduction in total glucosides with O-malonyl glucosides being reduced 64%. Fermentation by S. thermophilus ST5 or B. longum R0175 had no significant effect on isoflavone levels. Combining a S. thermophilus strain with a L. helveticus culture reduced the effectiveness of the latter. Fermentation did not significantly modify vitamin B1 or B6 levels.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Champagne CP,Tompkins TA,Buckley ND,Green-Johnson JMdoi
10.1016/j.fm.2010.06.003subject
Has Abstractpub_date
2010-10-01 00:00:00pages
968-72issue
7eissn
0740-0020issn
1095-9998pii
S0740-0020(10)00142-5journal_volume
27pub_type
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