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  • Title: Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk.
    Author: Wei QK, Chen TR, Chen JT.
    Journal: Int J Food Microbiol; 2007 Jun 10; 117(1):120-4. PubMed ID: 17477997.
    Abstract:
    The study determined isoflavone aglycone contents in soymilk and sugar-soymilk fermented with a single culture of two strains of Lactobacillus paracasei, two strains of Lactobacillus acidophilus, and one strain of Bifidobacterium longum respectively at 37 degrees C for 24 h. Isoflavone concentration was analyzed by HPLC. The viable count of bacteria in all of the fermented soymilk ranged from 7 to 9 log CFU/ml. The isoflavone aglycone had a significant increase of 62%-96% of isoflavone in all of the fermented soymilk compared to 17% in non-fermented soymilk (P<0.05). The five strains of microorganisms produced lesser amount of isoflavone aglycones in fermented sucrose-soymilk than in other fermented soymilk.
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