Changes of raffinose and stachyose in soy milk fermentation by lactic acid bacteria from local fermented foods of Indonesian

The objective of this study was to evaluate the fermentative characteristics of lactic acid bacteria isolated from local fermented foods and consume raffinose and stachyose during fermentation soymilk. Lactobacillus plantarum pentosus SMN, 01, Lactobacillus casei subsp rhamnosus FNCC, 098, Lactobaci...

Full description

Saved in:
Bibliographic Details
Published in:Malaysian Journal of Microbiology 2008-12, Vol.4 (2), p.26-34
Main Author: Sumarna
Format: Article
Language:English
Subjects:
Fermentation soymilk
Lactobacillus sp
Raffinose
Stachyose
α-galactosidase
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The objective of this study was to evaluate the fermentative characteristics of lactic acid bacteria isolated from local fermented foods and consume raffinose and stachyose during fermentation soymilk. Lactobacillus plantarum pentosus SMN, 01, Lactobacillus casei subsp rhamnosus FNCC, 098, Lactobacillus casei subsp rhamnosus FNCC, 099, Streptococcus thermofilus, 001, Lactobacillus delbrueckii subsp. bulgaricus FNCC, 0045, Lactobacillus plantarum SMN, 25, and Lactobacillus plantarum pentosus FNCC, 235 exhibited variable α-galactosidase activity with Lactobacillus plantarum SMN, 25, showing the highest activity in MRS supplemented media. However, all organisms reached the desired therapeutic level (10^8 cfu/mL) likely due to their ability to metabolize oligosaccharides during fermentation in soymilk at 41 °C. The oligosaccharide metabolism depended on α-galactosidase activity. Lactobacillus plantarum SMN, 25, L. plantarum pentosus SMN, 01 and Lactobacillus plantarum pentosus FNCC, 235 reduced raffinose and stachyose by 81.5, 73.0, 67.0 %, and 78.0, 72.5, 66.0 % respectively in soymilk.
ISSN:2231-7538
1823-8262
2231-7538
DOI:10.21161/mjm.12208