Soymilk fermented

Yang, S. O., Kim, S. H., Lee, J. H., Kim, Y. S., Yun, S. S., and Choi, H. K. (2009). Classification of fermented soymilk during fermentation by H NMR coupled with principal component analysis and elucidation of free-radical scavenging activities. Biosci. Biotechnol. Biochem. 73,1184A1188. 

Wang, Y.C., Yu, R.C., and Chou, C.C. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage, Int.. Food Microbiol, 93, 209, 2004. 

Rossi et al. (1999) used the strain E. faecium CRL 183 for the development of a novel fermented soymilk product with potential probiotic properties. This strain in combination with Lactobacillus jugurti resulted in a 43% decrease in cholesterol in vitro. 

Rekha, C. R., Vijayalakshmi, G. (2010). Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast. Journal of Applied Microbiology, 109,1198-1208. 

Kwon, Young-In, Apostolidis, E., and Shetty, K. 2006. Anti-Diabetes Functionality of Kefir Culture-Mediated Fermented Soymilk Supplemented with Rhodiola Extracts. Food Biotechnology, 20(1), 13-29. 

Zhao, D. and N. P. Shah. 2014. Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage. Food Chemistry 158 262-269. 

Fermented morama milk products such as morama yoghurt have been reported by Phuthego et al. (2009). Morama milk yoghurt like soymilk yoghurt, provide economic and nutritional benefits, because they are likely to have higher protein levels at comparable or lower cost than regular fermented milk products (Karleskind et al., 1991). This is because... 

In general, traditional soyfoods, also known as Oriental soyfoods, are classified as non-fermented and fermented. Non-fermented soyfoods include soymilk, tofu, soy sprouts, yuba (soymilk film), okara (soy pulp), vegetable soybeans, soynuts and toasted soy flour, whereas fermented soyfoods include soy sauce, miso (fermented soy... 

Soymilk resembles dairy milk in composition, so it can also be fermented by lactic acid producing bacteria to produce such products as sour soymilk and soy yogurt. Fermentation of soymilk offers not only a means of preserving soymilk but also a possibility for modifying or improving its flavor and texture so that it becomes more acceptable to Westerners. It also leads to new types of soy products, which resemble cultured dairy products but are at a low cost. 

Chien, H.L. H.Y. Huang C.C. Chou. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food Microbiol. 2006, 23, 772-77%. 

Chopra, R. D.N. Prasad. Soymilk and lactic fermentation products-a reveiw. Micro. All Nutr. 1990, 8, 1-13. 

Mital, B.K. K.H. Steinkraus. Fermentation of soymilk by lactic acid bacteria, a review. J. FoodProt. 1979, 42, 895-899. 

Tsai, J., Lin, Y, Pan, B., and Chen, T. (2006) Antihypertensive peptides and y-aminobutyric acid from prozyme 6 facilitated lactic acid bacteria fermentation of soymilk. Process Biochem., 41, 1282-1288. 

In the same study the ability of the fermented extracts to inhibit hypertension related ACE-I was investigated and the results indicate that all the samples had ACE inhibitory activity (Apostolidis et al. 2007). More specifically, in fermented milk the increase in ACE inhibitory activity was 39% with L. bulgaricus and 13% with L. acidophilus fermentation (Apostolidis et al. 2007). Soymilk had very high initial ACE inhibitory activity (90%) which was not altered significantly during both strain fermentations (Apostolidis et al. 2007). 

The above results indicate that Kefir culture-mediated soymilk fermentation combined with specific Rhodioia phenolics could effectively mobilize functional phenolics. Such a strategy could be effectively used for complimentary therapies for postprandial hyperglycemia linked to management of type 2 diabetes. 

Recent studies have demonstrated the synergistic effect of phenolic phytochemicals and milk or soymilk fermentation systems for type 2 diabetes and related hypertension management in vitro (Apostolidis et al. 2007 Kwon etal. 2006). In this spirit the a random selection of dairy and soy yogurts with fruit enrichment for phenolic antioxidant-linked a-amylase, a-glucosidase, and ACE inhibitory activities was evaluated (Apostolidis etal 2006). 

Based on the above rationale, an interesting experimental model was set up to evaluate in vitro H. pylori inhibitory effects of dietary ingredients mobilized via lactic acid bacterial fermentation using milk and soymilk substrates. Single strain fermentations with L. bulgari-cus (LB), L. acidophilus (LA), two different strains of L. plantarum (LPl and LP2) and two different strains of L. casei (LCl and LC2) were used to mobilize functional ingredients. Furthermore, LP2, which was the strain with the best H. pylori inhibitory potential, was used for... 

The total phenolic content increase after soymilk fermentation of the LP2 strain with the cranberry-chitosan oligosaccharide mixture addition at various concentrations was further correlated with H. pylori inhibition (Apostolidis et al. 2011). This finding is supported by previous reports indicating the potential of phenolic-containing plant extracts for... 

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