Functional properties of fermented soymilk by Lactobacillus fermentum BM-325

  • Batmunkh Myagmardorj Institute of Chemistry and Chemical Technology, Mongolian Academy of Sciences, MAS 4th building, Peace Avenue, Bayanzurkh district, Ulaanbaatar 13330, Mongolia
  • Munkh-Erdene Purev School of Arts and Sciences, National University of Mongolia, Ulaanbaatar 14200, Mongolia
  • Batjargal Batdorj School of Arts and Sciences, National University of Mongolia, Ulaanbaatar 14200, Mongolia https://orcid.org/0000-0001-5704-0087
Keywords: soymilk, Lactobacillus fermentum, β-glucosidase, α-galactosidase, antioxidant activity, ACEI activity

Abstract

Soy products have attracted much attention recently as carriers for probiotics. Fermentation of soymilk with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods. The aim of this study was to evaluate functional properties of fermented soymilk with probiotic LAB strain Lactobacillus fermentum BM-325, based on their growth behavior, enzymes and antioxidant activities. Growth behavior such as viable cell number, pH, total acidity and enzyme activities were determined during fermentation period. Maximum number of viable cell was Log10 CFU·ml-1 12.6±0.9, maximum β-glucosidase activity was 78.9±3.9 U·mg-1 and maximum α-galactosidase activity was 97.7±4.8 U·mg-1, as well as antioxidant activity was IC50 0.04±0.002 mg·mL-1. Angiotensin converting enzyme inhibitory (ACEI) activity was determined in fermented soymilk and in partially purified peptide fraction. The ACEI activity was reached 60% after 20 h fermentation in soymilk. Our results suggested that fermentation of Lactobacillus fermentum BM-325 in soymilk for 4 h could be used to increase bioactivity of soymilk and suitable for the development of functional food.

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Author Biography

Batmunkh Myagmardorj, Institute of Chemistry and Chemical Technology, Mongolian Academy of Sciences, MAS 4th building, Peace Avenue, Bayanzurkh district, Ulaanbaatar 13330, Mongolia

School of Arts and Sciences, National University of Mongolia, Ulaanbaatar 14200, Mongolia

Published
2018-12-28
How to Cite
Myagmardorj, B., Purev, M.-E., & Batdorj, B. (2018). Functional properties of fermented soymilk by Lactobacillus fermentum BM-325. Mongolian Journal of Chemistry, 19(45), 32-37. https://doi.org/10.5564/mjc.v19i45.1087
Section
Articles