Effect of complex prebiotics on Lactobacillus gasseri JM1 fermented soymilk: Physicochemical, flavor characteristics, and metabolites
文献类型： 外文期刊
作者： Zheng, Yaping 1 ; Wu, Wenfang 1 ; Zhu, Man 1 ; Sun, Yilin 1 ; Hu, Dong 2 ; Jiang, Yujun 1 ; Zhang, Yu 1 ; Man, Chaoxin 1 ;
作者机构： 1.Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Minist Educ, Harbin 150030, Peoples R China
2.Hebei Acad Agr & Forestry Sci, Inst Genet & Physiol, Shijiazhuang 050051, Peoples R China
关键词： Fermented soymilk; Complex prebiotics; Lactobacillus gasseri JM1; Flavor; Metabolites
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）
ISSN： 2212-4292
年卷期： 2024 年 59 卷
页码：
收录情况： SCI
摘要： Fermented soymilk reduces its overall acceptability due to its unpleasant flavor, but synergistic fermentation of soymilk with prebiotics and probiotics may be an effective way to improve its flavor. In this study, soymilk was fermented by adding 3% complex prebiotics (fructose oligosaccharides (FOS): inulin: galactose oligosaccharides (GOS) = 2: 2: 1) in synergy with Lactobacillus gasseri JM1. The study found that by increasing the viscosity of soymilk (2528.80 +/- 132.07 cP), which in turn increased its water holding capacity (52.07 +/- 2.02%). Based on GC-MS, metabolomics, and multivariate statistical PCA analysis, 2,3-butanedione, 2,3-pentanedione, 2-butanone, and acetoin were found to be significant modifiers of soymilk flavor compared to the control group (P < 0.05). No odors such as 1-octen-3-ol, hexanal, etc. were detected. In addition, relatively high levels of isoflavonoids such as genistein and daidzein have also been found. This study provides ideas and baseline data for research related to soymilk product innovation, flavor extension, and quality improvement.
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