Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation

Food Microbiology
Olivier HarléAnne Thierry

Abstract

This study explores the ability of lactic acid bacteria (LAB) to ferment soy juice. The ability of 276 LAB strains from 25 species to ferment the principal soy carbohydrates, sucrose, raffinose or stachyose was tested in synthetic media and a soy juice. Fermented soy juices (FSJs) were characterized for their odor. Selected FSJs were characterized by targeted metabolomics. All Streptococcus, 83% of Leuconostoc and Lactobacillus and 41% of Lactococcus strains were sucrose-positive, while only 36% of all the LAB strains tested were raffinose-positive and 6% stachyose-positive. Nearly all (97%) the sucrose-positive strains fermented soy juice, indicating that an ability to use sucrose is a good criterion to select strains for soy juice fermentation. Among the most efficient acidifying strains, 46 FSJs had an odor deemed to be acceptable. FSJ composition was dependent on both species and strains: 17/46 strains deglycosylated soy juice isoflavones, the 27 S. thermophilus strains converted a mean 4.4 ± 0.1 g/L of sucrose into 3.0 ± 0.1 g/L of lactic acid versus 5.2 ± 0.1 g/L into 2.2 ± 0.1 g/L for the 18 Lactobacillus and one Lactococcus strains. This study highlights the diversity of the metabolic profiles of LAB strains in soy juic...Continue Reading

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Citations

Mar 19, 2021·International Journal of Food Microbiology·Marine PenlandStéphanie-Marie Deutsch
Dec 24, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Oluwatofunmi E OdutayoIsrael S Afolabi
Aug 5, 2021·Applied and Environmental Microbiology·Fanny CanonValérie Gagnaire
Sep 11, 2021·Bioscience, Biotechnology, and Biochemistry·Chengran GuanXia Chen

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