Effect of spore formation on quality, digestive stability and functional properties of Bacillus subtilis BSNK-5 fermented soymilk

文献类型： 外文期刊

第一作者： Hu, Miao

作者： Hu, Miao;Tian, Zhiliang;Wang, Jiao;Meng, Weimin;Zhang, Pengfei;Yuan, Zifan;Fan, Bei;Wang, Fengzhong;Li, Shuying;Wang, Fengzhong;Wang, Fengzhong

作者机构：

关键词： Bacillus subtilis; Spore formation; Fermented soymilk; Digestive stability; Functional properties

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 68 卷

页码：

收录情况： SCI

摘要： Fermentation of soymilk by Bacillus subtilis enhances its nutritional value, meeting demand for high-protein, lowfat foods. However, with the fermentation time increases, the sensory and flavor of the fermented soymilk deteriorates, limiting its development. Related research showed that the growth and metabolism of B. subtilis can be effectively regulated by forming spores. Therefore, this study explores the effect of spore formation on the quality, digestive stability, and functional properties of B. subtilis BSNK-5 fermented soymilk. Results showed that adding 5 g/L K2HPO4 after 12 h of fermentation maximized spore density and efficiency. After spore formation, the Browning Index decreased, while protein and fat degradation, total phenol content, and antioxidant activity increased. In vitro digestion tests revealed higher total cell density, nattokinase content, and antioxidant activity. These findings highlight the role of spore formation in improving the quality and stability of B. subtilis-fermented soymilk, suggesting potential for enhancing probiotic food products.

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