Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation

• Published in: Food control Vol. 41; pp. 1 - 6
• Main Authors: Zhang, ShanTing, Shi, Yan, Zhang, ShuLi, Shang, Wei, Gao, XueQin, Wang, HaiKuan
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.07.2014; Elsevier
• Subjects: Bacillus subtilis; Bacillus subtilis natto; Bifidobacterium animalis; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Hygiene and safety; Lactic acid bacteria; Lactobacillus casei; Lactobacillus plantarum; Solid-state fermentation; Whole soybean; Bacillus subtilis natto; Lactic acid bacteria; Solid-state fermentation; Whole soybean; Probiotic; Bacillus subtilis; Natto; Soybean; Bacillaceae; Grain legume; Bacillales; Bacteria; Solid substrate fermentation; Food
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2013.12.026

For the purpose of preparing lactic acid bacteria (LAB) carrier food, the solid-state fermentation of whole soybean was performed using Bifidobacterium animalis 937, Lactobacillus casei Zhang and Lactobacillus plantarum P-8 mixed with Bacillus subtilis natto, respectively. The physicochemical properties, the amino nitrogen content and peptide molecular weight distribution of the fermented whole soybean products were examined during this process. After 48 h of fermentation, the viable counts of the three samples were 1.41 × 108 CFU/g (B. animalis 937), 1.74 × 1010 CFU/g (L. casei Zhang) and 2.19 × 1010 CFU/g (L. plantarum P-8), with the pH declined rapidly from 6.32 to 5.78, 5.60 and 5.44 at the early stage of the fermentation and increased to 6.71, 6.47 and 6.60 at the later stage of the fermentation. The fermentation caused a sharply increase in the content of the free amino nitrogen from 99.7 μmol/g to 301.9 μmol/g, 390.1 μmol/g and 529.1 μmol/g in the solid fermented soybean products, due to the multiplication of microorganism and the effect of enzyme system. Furthermore, the levels of soybean peptide with molecular weight less than 1000 Da increased 30.7%, 71.2% and 81.3% relative to that of the control group at 48 h. The result of the present work implied that whole soybean fermented by LAB can provide the different probiotics for the host, and there is potential to develope nutritious fermented soybean products. •The whole soybean was performed in solid state fermentation.•The fermented soybean carried a huge number of LAB and Bacillus subtilis natto as probiotics.•It improved the odor and the flavor of the fermented whole soybean.•The fermentation caused a sharply increase in the content of the free amino nitrogen.•The levels of soybean peptide with MW less than 1000 Da increased greatly.