TY - JOUR
T1 - Fermentation of calcium-fortified soymilk with Lactobacillus: Effects on calcium solubility, isoflavone conversion, and production of organic acids
AU - Tang, A L
AU - Shah, N P
AU - Wilcox, Gisela
AU - Walker, Karen Zell
AU - Stojanovska, Lily
PY - 2007
Y1 - 2007
N2 - 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
AB - 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
UR - http://www3.interscience.wiley.com/cgi-bin/fulltext/118510127/PDFSTART
U2 - 10.1111/j.1750-3841.2007.00520.x
DO - 10.1111/j.1750-3841.2007.00520.x
M3 - Article
SN - 0022-1147
VL - 72
SP - 431
EP - 436
JO - Journal of Food Science
JF - Journal of Food Science
IS - 9
ER -