Fermentation of calcium-fortified soymilk with Lactobacillus: Effects on calcium solubility, isoflavone conversion, and production of organic acids

A L Tang, N P Shah, Gisela Wilcox, Karen Zell Walker, Lily Stojanovska

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ABSTRACT: The objective of this study was to enhance calcium solubility and bioavailability fromcalcium-fortified soymilk by fermentation with 7 strains of Lactobacillus, namely, L. acidophilus ATCC 4962, ATCC33200, ATCC 4356, ATCC4461, L. casei ASCC290, L. plantarum ASCC276, and L. fermentum VRI-003. The parameters thatwere used are viability, pH, calcium solubility, organic acid, and biologically active isoflavone aglycone content. Calcium-fortified soymilk made from soy protein isolate was inoculated with these probiotic strains, incubated for 24 h at 37 a? C, then stored for 14 d at 4 a? C. Soluble calcium was measured using atomic absorption spectrophotometry (AA). Organic acids and bioactive isoflavone aglycones, including diadzein, genistein, and glycetein, were measured using HPLC. Viability of the strains in the fermented calcium-fortified soymilk was>8.5 log10 CFU/g after 24 h fermentation and this was maintained for 14-d storage at 4 a? C. After 24 h, there was a significant increase (P
Original languageEnglish
Pages (from-to)431 - 436
Number of pages6
JournalJournal of Food Science
Issue number9
Publication statusPublished - 2007

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