文献类型： 外文期刊
作者： Xia, Xiudong 1 ; Dai, Yiqiang 2 ; Wu, Han 1 ; Liu, Xiaoli 1 ; Wang, Ying 1 ; Yin, Liqing 2 ; Wang, Zhe 2 ; Li, Xiaonan 1 ; Z 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
3.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
关键词： Soymilk; Kombucha; Isoflavones; Phenolic components; Antioxidant activity; Antidiabetic activity
期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.907 ）
ISSN： 1756-4646
年卷期： 2019 年 62 卷
页码：
收录情况： SCI
摘要： Soymilk fermentation with kombucha was perfomed at 28 degrees C and 37 degrees C, and changes in the number of micro-organisms, bioactivity and chemical compositions were analyzed during fermentation. Yeast, acetic acid bacteria (AAB), and lactic acid bacteria (LAB) showed substantial growth in the soymilk, and fermentation at 37 degrees C and 28 degrees C promoted the growth of LAB and AAB, respectively. The flatulence factors of raffinose and stachyose were entirely and mostly consumed during fermentation, respectively. Nearly all the glucoside isoflavones were transformed into aglycone isoflavones by beta-glucosidase hydrolysis. Total phenolic, ferulic, chlorogenic and ascorbic acid (VC) contents significantly increased after fermentation. The antioxidant and inhibition activities to alpha-glucosidase and alpha-amylase of kombucha-fermented soymilk significantly increased, and were higher at 37 degrees C than at 28 degrees C. In conclusion, fermentation with kombucha can enhance the health-promoting properties of soymilk.
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