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α‐Galactosidase Activity and Oligosaccharides Utilization by Lactobacilli during Fermentation of Soy Milk
Author(s) -
Hati Subrota,
Vij Shilpa,
Mandal Surajit,
Malik R.K.,
Kumari Vandna,
Khetra Yogesh
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12063
Subject(s) - stachyose , food science , lactobacillus casei , lactobacillus rhamnosus , fermentation , soy protein , raffinose , chemistry , probiotic , soy milk , incubation , tryptic soy broth , lactobacillus , sucrose , bacteria , biology , biochemistry , genetics
Absract In this study, α‐galactosidase activity and depletion of oligosaccharides by six standard probiotic lactobacillus cultures were evaluated under at incubation times (6, 12, 18, 24, 30 h) in soy milk medium fortified with whey protein concentrate ( WPC 70) at 1.5%. Reduction of stachyose was higher due to maximum production of α‐galactosidase (α‐gal) enzyme (133.65 U/mg) by Lactobacillus rhamnosus C 6 as compared with the other L actobacillus cultures and was highest at 30 h of incubation (3.03 mg/100 mL ). The results of this study will allow selection of L . rhamnosus C 6 culture in soy milk medium supplemented with whey protein concentrate ( WPC 70), which will enhance growth of L actobacillus and also reduce whey separation during fermentation process. This culture also showed highest proteolytic activity (381.67 μg serine/ mL ) by hydrolyzing soy proteins and produce soy bioactive peptides, which have health beneficial activities. Practical Applications L . rhamnosus C 6 strain showed maximum α‐galactosidase production as well as reduction of oligosaccharides viz. raffinose, stachyose and sucrose mostly present in soy milk. However, Lactobacilus casei NCDC 17 also exhibited similar activity during soy milk fermentation. WPC 70 fortification enhanced bacterial growth providing nutrition to the bacteria and also increased physiological activity during fermentation in soy milk medium. These two strains can be selected for the development of functional soy foods like soy yoghurt, soy cheese, soy beverages and soy dahi.