Isolation and identification of high-yield soy isoflavone glycosidase of lactic acid bacteria and optimization of fermentation conditions
Author(s): ZHAI Qing-yan, ZHAO Long-yu, ZHAO Feng-chun, YANG Zheng-you, Department of Microbiology, College of Life Science, Key Laboratory for Agriculture Microbiology, Shandong Agricultural University
Pages: 162-166+171
Year: 2014 Issue: 12
Journal: Science and Technology of Food Industry
Keyword: fermented soymilk; soy isoflavone aglycones; Lactobacillus plantarum; fermentation optimization;
Abstract: For production of functional fermented soymilk,one strain was selected from one hundred lactic acid bacteria isolates based on their capacities to hydrolyze isoflavone glucosides to aglycones by high performance liquid chromatography(HPLC). Based on the biochemistry and genetic characteristics analysis,the strain was classified as Lactobacillus plantarum. Fermentation conditions including fermentation time,temperature and inoculum amount were optimized by one-factor-at-a-time and response surface methodology(RSM). The optimum fermentation condition as follows:fermentation for 17 h at 45℃ with inoculation amount of 5%,while the soy isoflavone aglycones production was 132.814μg/mL.
Pages: 162-166+171
Year: 2014 Issue: 12
Journal: Science and Technology of Food Industry
Keyword: fermented soymilk; soy isoflavone aglycones; Lactobacillus plantarum; fermentation optimization;
Abstract: For production of functional fermented soymilk,one strain was selected from one hundred lactic acid bacteria isolates based on their capacities to hydrolyze isoflavone glucosides to aglycones by high performance liquid chromatography(HPLC). Based on the biochemistry and genetic characteristics analysis,the strain was classified as Lactobacillus plantarum. Fermentation conditions including fermentation time,temperature and inoculum amount were optimized by one-factor-at-a-time and response surface methodology(RSM). The optimum fermentation condition as follows:fermentation for 17 h at 45℃ with inoculation amount of 5%,while the soy isoflavone aglycones production was 132.814μg/mL.
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