Impact of Lactobacillus Cultures on Production of B-Vitamins, Organic Acids and Biotransformation of Soy Isoflavones

Das, S. and Mishra, B. K. and Hati, S. (2021) Impact of Lactobacillus Cultures on Production of B-Vitamins, Organic Acids and Biotransformation of Soy Isoflavones. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (1). pp. 125-135. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

In the study, four potent Lactobacillus cultures of L. rhamnosus K4E, L. plantarum RD7, L. fermentum K7, and L. fermentum K16 were considered for the production of B-vitamins, organic acids and biotransformation of soy isoflavones. L. plantarum RD7 showed the highest B2 production (0.84 mg mL1) after 36 h, while L. fermentum K16 exhibited maximum B12 production (0.084 mg mL1) after 12 h. L. rhamnosus K4E produced 0.24 mg mL1 of folate after 12 h. Highest production of lactate (16.43 mg mL1) and acetate (5.86 mg mL1) was reported by L. rhamnosus K4E. L. plantarum RD7 showed maximum butyrate (0.253 mg mL1) production compared to the other cultures. The highest bioconversion of soy aglycones was reported by L. rhamnosus K4E with 55.43% for daidzein and 72.30% for genistein, during soymilk fermentation. These potent cultures have a potential to be used as functional starter cultures for the production of functional fermented soy foods.

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