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Artículo

Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation

Marazza, José AntonioIcon ; Garro, Marisa SelvaIcon ; Savoy, GracielaIcon
Fecha de publicación: 05/2009
Editorial: Academic Press Ltd - Elsevier Science Ltd
Revista: Food Microbiology
ISSN: 0740-0020
e-ISSN: 1095-9998
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ciencias Biológicas; Alimentos y Bebidas

Resumen

Lactobacillus rhamnosus CRL981 showed the highest levels of β-glucosidase and was selected to characterize this enzyme system, among 63 strains of different Lactobacillus species. The maximum activity was obtained at pH 6.4 and 42 °C. The enzyme showed weak resistance to thermal inactivation maintaining only 20% of the initial activity when it was exposed at 50 °C for 5 min. It also, showed stability when stored at 4 °C for 60 days. Afterwards, L. rhamnosus was evaluated for hydrolysis of isoflavones to aglycones, cell population, residual sugars and organic acid produced during fermentation on soymilk (37 °C for 24 h). Higher viable counts were obtained after 12 h of fermentation (8.85 log CFU ml-1) followed by a drop of pH and an increase of acidity during fermentation due the production of organic acids. L. rhamnosus CRL981 was able to proliferate in soymilk and produce a high β-glucosidase activity achieving a complete hydrolysis of glucoside isoflavones after 12 h of fermentation. The present study indicates that L. rhamnosus CRL981 could be used in the development of different aglycone-rich functional soy beverages.
Palabras clave: Β-Glucosidase Enzyme , Lactic Acid Bacteria , Soymilk Fermentation , Sugars And Isoflavones
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/54355
DOI: http://dx.doi.org/10.1016/j.fm.2008.11.004
URL: http://www.sciencedirect.com/science/journal/07400020
Colecciones
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Marazza, José Antonio; Garro, Marisa Selva; Savoy, Graciela; Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 26; 3; 5-2009; 333-339
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