摘要
Soybean milk is an economical substitute for dairy products. Pediococcus pentosaceus has been used as a food additive to improve taste, nutrition, and food safety. In this study, four P. pentosaceus strains (CICC 24444, QK-1, MQ-1 and RQ-1) isolated from various food sources and known to exhibit broad-spectrum antibacterial activities were used to ferment soybean milk, and their fermentation characteristics and the properties of the resulting beverages were evaluated. The results revealed that the P. pentosaceus strains can inhibited the growth of five types of pathogenic bacteria (Salmonella enterica subsp. enterica serotype Enteritidis, Yersinia enterocolitica, Shigella dysenteriae, Escherichia coli, and Staphylococcus aureus), and their in vitro survival rates in the simulated stomach and intestinal environments were above 90%, satisfying the probiotic requirements. Isomaltose oligosaccharide was used as a protective agent to resist low-temperature freeze-drying damage and ensure a high survival rate, and P. pentosaceus was directly injected into fermented soymilk. The acidification of fermented soybean milk was the weakest with P. pentosaceus QK-1, and the viable bacterial counts of all strains were stable after 28 days of storage. After fermentation, the antioxidant ability was enhanced. Arginine and β-alanine levels increased after fermentation, and the adjunct culture of P. pentosaceus QK-1 increased proline levels. Our data indicate that P. pentosaceus QK-1 is a suitable strain for the development of functional plant-based beverages.
摘要译文
大豆牛奶是一种经济的乳制品替代品。 Pediococcus pentosaceus已被用作食品添加剂，以改善口味，营养和食品安全。在该研究中，使用从各种食物来源中分离的四种Pentosaceus菌株（CICC 24444，QK-1，MQ-1和RQ-1）用于发酵豆牛奶及其发酵特性并评估所得饮料的性质。结果表明，P. pentosaceus菌株可以抑制五种致病细菌的生长（沙门氏菌肠胚。 Enteica SerotypeNexitidis，yersinia Enterocolitica，Shigella痢疾，大肠杆菌和金黄色葡萄球菌），其在模拟胃和肠环境中的体外存活率高于90％，满足益生菌要求。异麦芽糖寡糖用作保护剂以抵抗低温冷冻干燥损伤，并确保高存活率，并且P. Pentosaceus直接注入发酵豆浆中。发酵豆浆的酸化是最弱的p. pentosaceus QK-1，并且在储存28天后，所有菌株的可行细菌计数稳定。发酵后，增强了抗氧化能力。发酵后的精氨酸和β-丙氨酸水平增加，P.Pentosaceus QK-1的辅助培养物增加了脯氨酸水平。我们的数据表明，P. Pentosaceus QK-1是一种适合于功能性植物的饮料的开发的菌株。
Dan Hu[a][b];Jinyong Wu[a];Long Jin[a][b][c];Lixia Yuan[a];Jun Li[a];Xiangsong Chen[a];Jianming Yao[a]. Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation[J]. Food Research International, 2021,148