Optimization of culture conditions of soymilk for equol production by Bifidobacterium breve 15700 and Bifidobacterium longum BB536

Mustafa SE 1 , Mustafa S 2 , Abas F 3 , Manap MYABD 3 , Ismail A 4 , Amid M 3 Show all authors , Elzen S 5

Affiliations 

  • 1 Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O. Box 71, Shambat, Khartoum North, Sudan. Electronic address: salmaghali3@yahoo.co.uk
  • 2 Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
  • 3 Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
  • 4 Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
  • 5 Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O. Box 71, Shambat, Khartoum North, Sudan
Food Chem, 2019 Apr 25;278:767-772.
PMID: 30583440 DOI: 10.1016/j.foodchem.2018.11.107

Abstract

This study analyzed the effect of pH (X1), temperature (X2) and inulin amount (X3) on transformation of isoflavones (daidzin and daidzein) to equol in soymilk fermented with Bifidobacterium spp. All responses significantly (p  0.05) difference between the experimental and predicted values, suggested the suitability of established models in explaining the daidzin and daidzein transformation to equol as a function of pH, temperature and inulin.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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