Application of fermented soya as a bacterial starter for production of fermented milk

https://doi.org/10.17221/194/2018-CJFSCitation:Slapkauskaite J., Kabasinskiene A., Sekmokiene D. (2019): Application of fermented soya as a bacterial starter for production of fermented milk. Czech J. Food Sci., 37: 403-408.
download PDF

In order to improve the quality and health safety of fermented milk, soya fermented by different lactic acid bacteria (LAB) was used. It was found that soya fermented by solid state (SSF) and submerged (SmF) fermentation can be used for the processing of innovative fermented milk, because the final product is enriched with soya proteins and LAB. Lactobacillus sakei in milk-soya samples, treated with submerged fermentation, was responsible as the strain for low active acidity (pH 4.62), high titratable acidity (99.0 T) and degradation of lactose (up to 4.18%) P ≤ 0.05, lower amounts of D(–) lactic acid isomers, biogenic amines and high acceptability of the final product. The results showed a possibility for innovations to use LAB, especially L. sakei, in soya fermentation and production of fermented milk products of valuable composition.

References:
Bartkiene E., Skabeikyte E., Krungleviciute V., Jakobsone I., Bobere N., Bartkevics V., Juodeikiene G. (2015): The influence of fermentation on the content of alkylresorcinols and lignans in plant products. The Open Biotechnology Journal, 9: 31–38. https://doi.org/10.2174/1874070701509010031
 
Bianchetti D.G.A.M., Amelio G.S., Lava S.A.G., Bianchetti G.D., Simonetti G.D., Aqostoni C., Fossali E.F., Milani G.P. (2018): D-lactic acidosis in humans: systematic literature review. Pediatric Nephrology, 33: 673–681. https://doi.org/10.1007/s00467-017-3844-8
 
Capillas C.R., Herrero A.M. (2019): Impact of biogenic amines on food quality and safety. Foods, 8: 62. https://doi.org/10.3390/foods8020062
 
De Lima C.J.B., Coelho L.F., Blanco K.C., Contiero J. (2009): Response surface optimization of D(–) lactic acid production from Lactobacillus SMI8 using corn steep liquor and yeast autolysate as nitrogen sources. African Journal of Food Science, 3: 257–261.
 
Digaitiene A., Hansen A., Juodeikiene G., Josephsen J. (2005): Microbial population in Lithuanian spontaneous rye sourdoughs. Ekologia i Technika, 5: 193–198.
 
Gigirey B., de Sousa J.M., Villa T.G., Barros-Velazquez J. (1999): Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga). Journal of Food Protection, 62: 933–939. https://doi.org/10.4315/0362-028X-62.8.933
 
Joshi V.K., Kumar S. (2015): Meats analogues: plant based alternatives to meat products – a review. International Journal of Food Fermentation Technology, 5: 107–119. https://doi.org/10.5958/2277-9396.2016.00001.5
 
Mah J.H., Park Y.K., Jin Y.H., Lee J.H., Hwang H.J. (2019): Bacterial production and control of biogenic amines in Asian fermented soybean foods. Foods, 8: 85. https://doi.org/10.3390/foods8020085
 
Mbaeyi-Nwaoha I.E., Uchendu N.O. (2016): Production and evaluation of breakfast cereal from blends of acha and fermented soybean pasta (okara). Journal of Food Science and Technology, 53: 50–70. https://doi.org/10.1007/s13197-015-2032-8
 
Nath S., Chowdhury S., Sarkar S., Dora K.C. (2013): Lactic acid bacteria – a potential biopreservative in sea food industry. International Journal of Advanced Research, 1: 471–475.
 
Parente E., Matuscelli M., Gadrini F., Grieco S., Crudele M.A. Suzzi G. (2001): Evolution of microbial populations and biogenic amines production in dry sausages produced in southern Italy. Journal Applied Microbiology, 90: 882–891. https://doi.org/10.1046/j.1365-2672.2001.01322.x
 
Ryland D., Zahradka P., Taylor C.G., Bell R.C., Michel A. (2018): Acceptability of pulse-fortified foods by two groups: participants in a clinical trial and participants in a consumer acceptability panel. Foods, 7: 129.  https://doi.org/10.3390/foods7080129
 
Rizzo G., Baroni L. (2018): Soy, soy foods and their role in vegetarian diets. Nutrients, 10: 43. https://doi.org/10.3390/nu10010043
 
Routray W., Mishra H.N. (2011): Scientific and technical aspects of yogurt aroma and taste: a review. Comprehensive Reviews in Foods Science and Food Safety, 10: 208–220.  https://doi.org/10.1111/j.1541-4337.2011.00151.x
 
Singh V.P. (2018): Recent approaches in food bio-preservation – a review. Open Veterinary Journal, 8: 104–111. https://doi.org/10.4314/ovj.v8i1.16
 
Slapkauskaite J., Sekmokiene D., Kabasinskiene A., Bartkiene E., Juodeikiene G., Sarkinas A. (2016): Influence of lactic acid bacteria-fermented Helianthus tuberosus L. and Lupinus luteus on quality of milk products. CyTA https://doi.org/10.1080/19476337.2015.1137355
 
Journal of Food, 14: 482–488.
 
Solomons N. W. (2002): Fermentation, fermented foods and lactose intolerance. European Journal of Clinical Nutrition, 56: S50–S55. https://doi.org/10.1038/sj.ejcn.1601663
 
Widyastuti Y., Rohmatussolihat R., Febrisiantosa A. (2014): The role of lactic acid bacteria in milk fermentation. Food and Nutrition Sciences, 5: 435–442. https://doi.org/10.4236/fns.2014.54051
 
Zeppa G., Conterno L., Gerbi V. (2001): Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 49: 2722–2726. https://doi.org/10.1021/jf0009403
 
download PDF

© 2020 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti