In the present work, supercritical fluid extraction (SFE) with CO2 as solvent and EtOH/water (v/v) as co-solvent was optimised by applying 23 factorial experimental design for the extraction of betacyanins from red pitaya fruit (Hylocereus polyrhizus) peel. Three independent variables of pressure (20-30 MPa), temperature (40-60°C) and co-solvent concentration (10-20%) were chosen for response variables. With the 2 mL/min flow rate of CO2, the dynamic time of extraction was found to be 90 min. The linear effects of main factors and interactions were evaluated. The calculated response surface model for the pressure/temperature was found to be significant for all the dependent variables. At optimal condition of SFE, the response variables were assessed as maximum extraction yield of 4.09 ± 0.69%, total betacyanins content of 25.49 ± 1.54 mg/100 mL, redness (a*) of 58.18 ± 0.82, and IC50 (antioxidant activity) of 1.34 ± 0.12 mg/mL for the experimental peel extracts. The optimal levels of independent variables were validated for the experimental responses as predicted by the mathematical model. The reliability of this method was confirmed as there was no significant difference between experimental and predicted values. The HPLC-MS profile of betacyanins extract comprised of both acylated and non-acylated betacyanins constituents.
Piper cubeba L. is traditionally recognised as flavouring ingredient in various types of foods and has been used to marinate meat. Scientifically, it has been reported to possess various valuable nutritional and pharmacological properties including antimicrobial potential. The aim of the present work was to determine the antibacterial activity of ethanolic P. cubeba L. extract against Escherichia coli and its effect on the microbiological quality of raw chicken meat during storage. Disc diffusion assay was done and resulted in 8.40 ± 0.10 mm of inhibition zone. The bacteriostatic and bactericidal effects of the extract were determined at 0.63 ± 0.00 mg/mL and 1.25 ± 0.00 mg/mL of concentration by MIC and MBC methods, respectively. The killing time was recorded at 2 × MIC (1.25 mg/mL) for 4 h. The application of the extract on chicken meat samples showed reduction in TPC and E. coli count with the observed optimum condition at 5.00% concentration stored at -18°C for 14 days based on the consistent reduction. Sensory attributes acceptability evaluation by 9-point hedonic scale showed acceptable score for colour, odour, texture and overall acceptability of the treated raw chicken meat samples. The findings implies that P. cubeba L. can be listed as one of the alternatives to reduce the bacterial load of raw chicken meat prior to cooking which is very important in ensuring food safety as well as reducing the occurrence of foodborne poisoning associated with chicken meat.
Fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) are known to possess good antimicrobial properties. In the present work, spice-infused frozen parathas were formulated to investigate the effect of fennel and coriander on microbial (aerobic mesophilic bacteria, yeast and mould, and Bacillus cereus) reduction and sensory acceptability of frozen paratha throughout the storage at -18°C. The present work was also aimed at determining the relationship between spice concentrations and storage durations on microbiological quality of the samples. Fennel and coriander seed powder were used at concentrations of 2, 4 and 6% of wheat flour (w/w). The microbiological analysis was performed by total plate count, yeast and mould count, and Bacillus cereus count after 9, 12 and 15 weeks of storage. Sensory evaluation was conducted using hedonic scales at the end of storage durations. Results showed that spice infusion in frozen paratha significantly delayed the growth of aerobic mesophilic bacteria, yeasts and moulds, and Bacillus cereus during storage. The lowest log count was demonstrated by coriander at 6% in total plate count (3.85, 3.90 and 3.91 log10 CFU/g), and yeast and mould count (2.54, 2.59 and 2.60 log10 CFU/g) after 9, 12 and 15 weeks, respectively. Bacillus cereus was not detected throughout the storage durations. Fennel exhibited minimum activity against Bacillus cereus with no significant difference on log count reduction when compared with control. Coriander showed the highest decrease in both total plate count and Bacillus cereus count during the storage duration. Sensory evaluation result indicated that control sample exhibited the highest preference over all attributes when compared with fennel and coriander. Coriander-infused paratha was slightly darker in colour due to high concentration of 6%. Fennel yielded the lowest score in terms of taste among all samples. Fennel and coriander showed no significant difference for sensory acceptability. Overall, all frozen parathas were in good quality after 15 weeks of frozen storage. It can thus be concluded that fennel and coriander can be used as potential natural preservatives to inhibit the growth of microorganisms in paratha during frozen storage. Nevertheless, the optimum spice concentration should be determined to minimise the effects on the sensory attributes.
Chicken skin gelatin hydrolysates and peptides with angiotensin converting enzyme inhibitory (ACEI) activity were produced enzymatically using alcalase, pronase E, and collagenase before fractionation into
Extracts from ‘kesinai’ (Streblus asper) leaves were investigated as a potential source of enzymes that can serve as an alternative to calf rennet in cheese making. Different types of extraction buffers were investigated namely sodium acetate buffer (pH 4.2-5.0), phosphate buffer (pH 6.0-7.0) and Tris-HCl buffer (pH 7.0-9.0). Finally, the milk-clotting enzyme was extracted using 100 mM Tris-HCl buffer (pH 7.4) with and without 5.0 mg/mL polyvinylpyrrolidone, 0.015 mL/mL Triton X-100 and 2 mM sodium metabisulphite. Purification was carried out using acetone precipitation, and ion-exchange and size-exclusion chromatographic techniques. Results showed that 100 mM Tris-HCl buffer (pH 7.4) was the most efficient extraction buffer among the buffers used in the extraction study. After the final purification step of size-exclusion chromatography, the enzyme was purified 3.3-fold with 42.3% of recovery. The enzyme showed an optimum temperature and pH at 60°C and pH 7.4, respectively. The enzyme was stable up to 70°C for one hour and the partially purified enzyme retained 83% and 96% of its original activity at pH 6.0 and 8.0, respectively. The molecular weight of the partially enzyme was estimated to be 75.8 kDa on SDS-PAGE. The milk-clotting activity of ‘kesinai’ enzyme was found to be lower than that of commercial Mucor rennet.
The present work was aimed to investigate the effect of drying methods (oven drying, foam mat drying) and temperatures (40°C, 60°C) on the nutritional characteristics of red- and yellow-watermelon rinds. It was found that foam mat drying produced the best results for preserving the most nutrients as compared to the conventional oven drying for both red- and yellow watermelon rinds. Temperature is a significant parameter that affects the nutritional characteristics of watermelon rinds powder for both methods. Finding suggests that foam mat drying at 40°C was the best method for producing watermelon rinds powder as it requires shorter treatment time and gave the best retention of protein and carbohydrate.
In the present work, the biogenic amines tryptamine (TRP), putrescine (PUT), histamine (HIS), tyramine (TYR) and spermidine (SPD) were determined in 32 various types of tofu that were obtained from different states in Malaysia. Three main types of tofu; soft tofu, firm tofu and processed tofu, were analysed in the present work. The biogenic amine contents in the respective types of tofu were analysed by a reversed-phase HPLC with a DAD detector after the aqueous extraction and derivatisation with dansyl chloride. The LOD values ranged from 0.019 mg/L for PUT to 0.028 mg/L for TYR. While, the LOQ values ranged from 0.063 mg/L (PUT) to 0.096 mg/L (TYR). The recovery values for all the five amines ranged from 80.3% to 120.5% with RSD ≤ 3.1%. The total levels of biogenic amines found varied, ranging from 1.5 mg/kg to 687.9 mg/kg, with mean values (p < 0.05) in descending order of 44.6, 12.6, 9.1, 4.8 and 4.7 mg/kg for PUT, TYR, SPD, HIS and TRP, respectively. PUT and TRP were the most prevailing biogenic amines and they were found respectively in 90.62% of the tofu analysed. Significant positive correlations (r = 0.266 to 0.874, p < 0.05) were found between some individual biogenic amines and protein content in all the three types of tofu. However, negative correlations (r = -0.246 to -0.832, p < 0.05) were observed between biogenic amines and moisture content, and between biogenic amines and water activity in all the three types of tofu. Significant and strong correlations (r = 0.525 to 0.999, p < 0.05) were found between most of the individual biogenic amines and the total biogenic amines. Those tofu exceeding the legal limits may affect the health of sensitive individuals.
Polygonum minus is a plant rich with bioactive components that contribute to food, pharmaceutical, and perfume industries. However, high moisture content in fresh plants will allow
microbial activity that leads to the degradation of plant quality. This can be prevented by
drying the fresh plants to preserve the characteristics of their bioactive components. The
present work was conducted to determine the effect of different drying methods such as
air-drying, oven-drying (40 and 60°C), and freeze-drying on essential oil (EO) yield and
chemical compounds of P. minus roots. For comparison purposes, all samples were extracted
by maceration with n-hexane at room temperature. Then, the samples were analysed and
identified by using gas chromatography-mass spectrometry (GC-MS). The highest EO yield
extract was obtained from freeze-drying (4.15 ± 0.5), followed by air-drying (3.79 ± 0.19). EO
yield from oven-drying at 40 and 60°C was 3.4 ± 0.14 and 0.86 ± 0.04, respectively. Results
showed that by increasing the drying temperature, the EO yield would decrease and cause a
loss of major chemical compounds in the P. minus root. Air-drying was found to be the best
method in preserving the presence of important chemical compound in P. minus roots such as
β-caryophyllene (1.43%), pentadecane (4.34%), hexadecanoic acid (3.91%) and oleic acid
(3.97%).
Supercritical carbon dioxide (SC-CO2 ) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO2 -treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO2 at 14 MPa and 45°C for 40 min and was stored at 4°C for 0, 3, and 7 days. The obtained results indicated that the treatment with SC-CO2 significantly decreased the total plate count and, yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage, respectively. The values of pH, cooking loss, and water holding capacity were not affected by the treatment. The results revealed that the SC-CO2 -treated samples displayed harder texture, higher lightness and yellowness, and lower redness. In addition, lipid peroxidation of SC-CO2 and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary, the application of SC-CO2 was capable of enhancing the microbial quality and certain physicochemical attributes. However, alteration of certain parameters of SC-CO2 might enhance the overall meat quality.
The edible shoots of Dendrocalamus asper (family Poaceae) is an underutilised food. The
present work was conducted to evaluate the nutritional compositions, biological activities, and
phytochemical contents of the shoots of D. asper obtained from different regions of Malaysia,
Peninsular (DP) and East Malaysia (DS). The nutritional analysis was conducted using the
Official Methods of Analysis of the AOAC International. All minerals were quantified using
an inductively coupled plasma-mass spectrometer, except for potassium which was measured
using a flame atomic absorption spectrometer. Total phenolic content (TPC) was determined
using the Folin-Ciocalteu method. Antibacterial and antifungal activities were assayed using
a colourimetric broth microdilution method, while antioxidant activity was tested using DPPH
radical scavenging activity, ferric-reducing antioxidant power, and cellular antioxidant activity (CAA) assays. Enzyme inhibitory activities were examined using α-amylase and α-glucosidase. Both bamboo shoots (boiled at 100°C for 20 min) were high in moisture (> 93 g/100 g
FW), crude protein (> 21 g/100 g DW), and crude fibre contents (> 9 g/100 g DW), but low in
fat content (< 4 g/100 g DW). Potassium was the most abundant mineral at 205.67 and 203.83
µg/100 g DW of bamboo shoots of DP and DS, respectively. The extracts (hexane, ethyl
acetate, ethanol, and water) of both shoots showed stronger antifungal activity than antibacterial activity against selected human pathogens. All extracts of DP shoots demonstrated higher
CAA in HeLa cells and α-amylase inhibitory activity than that of DS shoots. In contrast, the
extracts of DS shoots exhibited stronger inhibition on α-glucosidase and contained higher
TPC than that of DP shoots. The D. asper shoots obtained from the Peninsular Malaysia and
East Malaysia contained different types of secondary metabolites which account for the differences in the biological activities. In conclusion, D. asper shoots have potential as a nutritional
and functional food.
The aim of the present work was to produce low sugar cookies by partial substitution with a
sugar replacer (i.e. maltitol, sorbitol, and isomalt) for sucrose. Four different types of cookies
were prepared. Sucrose was replaced by maltitol, sorbitol, and isomalt at 50% level (based on
relative degree of sweetness of sucrose) to produce CMAL50, CSOR50, and CISO50, respectively. Cookies that contained sucrose represented the control. All the cookies produced were
analysed for chemical properties, physical properties, and sensorial acceptance. The chemical
analysis results indicated that CMAL50, CSOR50, and CISO50 had higher moisture, crude
fibre, and the total carbohydrate content, but with lower ash, crude protein, crude fat, calories,
and total sugar content than the control. CSOR50 showed the lowest total sugar content; thus,
could be denoted as ‘low sugar’ cookies. Cookies containing maltitol and isomalt presented
good physical quality. The hardness value of cookies decreased with 50% substitution of
sorbitol and isomalt for sucrose. CISO50 showed the lowest lightness and yellowness values
than other cookie samples. The sensory evaluation results showed that the cookies incorporated with maltitol and isomalt did not influence the overall acceptability of cookies. In conclusion, the replacement of sucrose with maltitol, sorbitol, and isomalt could reduce sugar and
daily calorie intake. However, sorbitol substitution at 50% level is feasible to produce ‘low
sugar’ cookies, and this cookie could provide benefits to weight and health-conscious
consumers.
Oxidative stress and reactive oxygen species (ROS) constitute a major pathogenic mechanism
for the development of atherosclerosis. In the present work, the antioxidant potential of
Trihoney was investigated in hypercholesterolaemic rabbits. Thirty-six male New Zealand
white (NZW) rabbits were grouped into: normal diet (C), normal diet with 0.6 g/kg/day of
Trihoney (C+H), 1% cholesterol diet (HCD), 1% cholesterol diet with 0.3 g/kg/day of
Trihoney (HCD+H1
), 1% cholesterol diet with 0.6 g/kg/day of Trihoney (HCD+H2
), and 1%
cholesterol diet with 2 mg/kg/day of atorvastatin (HCD+At.). Animals were sacrificed following 12 weeks of treatment, and their serum was analysed for oxidised-low density lipoprotein
(Ox-LDL). Serum and aortic tissue homogenate were assayed for superoxide dismutase
(SOD), glutathione peroxidase (GPx), and malondialdehyde (MDA). Hypercholesterolemia
caused a significant (p < 0.05) elevation in serum Ox-LDL and a significant (p < 0.05) reduction of antioxidant enzyme activities in serum of the HCD group. Trihoney induced a significant (p < 0.05) increase in antioxidant enzyme activities in serum as compared to the HCD
group. The high cholesterol diet suppressed both antioxidant enzymes in aortic homogenate.
Trihoney significantly (p < 0.05) enhanced both antioxidant enzymes in aortic homogenate.
Hypercholesterolemia induced a significant (p < 0.05) elevation of serum lipid peroxidation in
the HCD group. Trihoney caused a significant (p < 0.05) reduction of lipid peroxidation in
aortic homogenate. These results demonstrated that Trihoney has the potential to ameliorate
oxidative stress systemically, as well as locally in the atherosclerotic aorta.
Heavy metals with high chemical activity from sludge and waste release, agriculture, and
mining activity are a major concern. They should be carefully managed before reaching the
main water bodies. Excessive exposure to heavy metal may cause toxic effect to any types of
organism from the biomolecular to the physiological level, and ultimately cause death. Monitoring is the best technique to ensure the safety of our environment before a rehabilitation is
needed. Nowadays, enzyme-based biosensors are utilised in biomonitoring programmes as
this technique allows for a real-time detection and rapid result. It is also inexpensive and easy
to handle. Enzyme-based biosensors are an alternative for the preliminary screening of
contamination before a secondary screening is performed using high-performance technology.
This review highlights the current knowledge on enzyme-based biosensors, focusing on
cholinesterase for toxic metal detection in the environment.
The quality change of fish sausage (keropok lekor) coated in sago starch-gelatine coating with
papaya seed extract (PSE) during chill storage (7°C) was determined. During storage, pH,
thiobarbituric acid value (TBA), colour, moisture, and the total plate count were evaluated. pH
of samples significantly dropped (p < 0.05) during storage, and the highest decrease was in
control sample. The moisture content in control sample had an increasing trend while that of
samples with 5 and 7% PSE coatings significantly decreased, and only a slight change for
samples with 0% PSE coating. All samples had significant increase in their TBA values during
storage. The presence of the coating provided a positive effect on the colour of the fish sausages since no significant colour changes were observed during storage. TPC of control and
coated sausage in 0, 5, and 7% PSE exceeded the recommended microbial standard after 2, 6,
8, and 4 d of storage, respectively. Overall, coating with 5% of PSE was the most effective in
retarding the quality deterioration of the fish sausages.
The effect of selected high pressure processing (HPP) parameters on the sensory attributes and
shelf life of jackfruit bulb packed using vacuum skin (VS) and vacuum nylon (VN) packaging
was studied. The samples were stored at chilled temperature (4°C) for shelf life study. HPP
significantly (p < 0.05) increased the shelf life of VS- and VP-packed jackfruit bulbs to 60 d
during chilled storage. In terms of colour stability during storage, both VS- and VP-packed
HP-treated jackfruit bulbs exhibited no significant differences (p > 0.05) in L*, a*, and b*
values. Also, the VS- and VP-packed HP-treated samples exhibited no significant differences
(p > 0.05) in terms of texture. However, the sensory evaluation carried out among 48 panellists
showed that there were significant differences (p < 0.05) between the untreated and HP-treated jackfruit bulbs. The aforementioned results had proven that HPP treatment of 500 MPa for
5 min could successfully extend the shelf life and retain the physicochemical properties of
jackfruit bulbs, regardless of the types of packaging used.
Nowadays, functional food market is dominated by dairy-based probiotic products, mainly
yogurt. The nutritional values of yogurt can be further enhanced by the inclusion of miracle
fruit (Synsepalum dulcificum) and potential probiotic Lactococcus lactis Gh1. The present
work investigated the anti-oxidative capacity and survivability of probiotic strains of six
yogurts fortified with S. dulcificum pulp extract and encapsulated L. lactis Gh1 (in
alginate-starch coating agent via extrusion technique). The flavonoid contents (TFC) were not
significantly different between yogurts, whereas the phenolic contents (TPC) showed an
increasing trend throughout the storage. Among the yogurts, the one supplemented with both
S. dulcificum and encapsulated L. lactis Gh1 showed the highest TFC (1.18 µg QE/mL) and
TPC (15.382 μg GAE/mL). The antioxidant assay (DPPH) showed a gradual increase on the
first 7 d, but decreased afterward. In comparison, yogurts fortified with S. dulcificum demonstrated higher antioxidant activity (± 80% DPPH inhibition) than the plain yogurts (± 50%
DPPH inhibition). The viability of starter cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) drastically increased during the first week (log 8 ~ 10
CFU/mL) especially for yogurts containing free cell L. lactis, but subsequently decreased ( log
6 ~ 8 CFU/mL). The viability of L. lactis Gh1 in yogurts maintained at high count (log 9.43
and 9.04 CFU/mL) throughout 21 d when it was being encapsulated. In general, the fortification of S. dulcificum extract with microencapsulated L. lactis Gh1 had greatly enhanced the
quality and potential benefits of the functional yogurts.
The optimum combination of Baccaurea angulata fruit juice (X1: 15 - 85 ratio) and Trigona sp. honey (TH) (X2: 15 - 85 ratio) in developing a high antioxidant soft jelly was investigated based
on the antioxidant capacity (Y1), phenolic (Y2), and flavonoid (Y3) content. Response surface
methodology (RSM), via central composite design (CCD), was used to produce optimal combination effects of the two independent variables (B. angulata fruit juice and TH) for highest
recovery of antioxidant capacity (AC), total phenolic content (TPC), and total flavonoid content
(TFC). The polynomial models generated were satisfactory. The lack-of-fit test were higher
than p > 0.05 for all three analyses, signifying the suitability of the models in accurately predicting the variations. Predicted values of the analysis agreed with those of the experimental values.
An optimum combination of B. angulata fruit juice and TH was developed (ratio 40:40). The
sample also exhibited significant FRAP and DPPH radical scavenging activities. Several
polyphenols were identified for the samples through UHPLC-MS/MS. In conclusion, B. angulata and Trigona sp. honey have high potentials to be used in fortifying the soft jelly samples,
making them prospective food supplements due to their nutritional and health benefits.
A novel way to reduce rambutan wastage is to ferment the fruit and valorise the seed post-fer- mentation into other food products and ingredients. Hence, the objective of this study was to investigate the physicochemical properties of rambutan seed during solid-state fermentation of the fruit. Peeled rambutan fruits were subjected to natural fermentation for ten days at 30°C. The environmental temperature, relative humidity, internal and external temperatures of the fermentation mass were measured daily. After ten days of fermentation, the seeds had higher cut test score (867.5), fermentation index (1.527), and a* value (8.20 for non-dried seeds and
9.93 for dried seeds), and lower L* (51.90 for non-dried seeds and 49.22 for dried seeds) and b* (30.52 for non-dried seeds and 30.12 for dried seeds) values; as compared to the non-fer- mented seeds (cut test score, 0.0; fermentation index, 0.856; L*, a*, and b* values, 64.52, 2.25, and 42.07 for non-dried seeds, respectively, and 61.03, 3.23 and 36.70 for dried seeds, respectively). During this time, pH, total soluble solids, fructose, glucose, sucrose, citric acid, and tartaric acid contents of the seeds decreased by 46, 44, 59, 61, 100, 85, and 100%, respec- tively, while the titratable acidity, lactic acid, acetic acid, and ascorbic acid contents of the seeds increased by 5.5, 7.8, 6.0, and 2.2-fold, respectively. Results showed that eight days of fermentation are adequate to produce well-fermented rambutan seeds that could be further processed into a cocoa powder-like product by roasting the fermented fruits in a manner similar to that of cocoa bean roasting.
Pennywort (Centella asiatica) is a herbaceous vegetable commonly consumed raw as ‘ulam’ or salad. Consumption of raw leafy green vegetables is one of the pathogenic mechanisms that could cause foodborne outbreaks. The aim of the present work was therefore to investigate the effect of pulsed light (PL) treatment at fluences of 1.5, 4.2, 6.9, 9.6, and 12.3 J/cm² on the microbiological and physical quality of pennywort stored at 4 ± 1°C. Escherichia coli (E. coli) were inoculated onto the pennywort leaves before being exposed to PL and viewed using scanning electron microscopy (SEM). PL fluences of 6.9, 9.6, and 12.3 J/cm² significantly reduced the microbial count; however, the highest inactivation was obtained by using fluences of 9.6 and 12.3 J/cm². The color of pennywort was not significantly affected by PL treatment applied at lower fluences of 1.5, 4.2, and 6.9 J/cm²; however, at higher fluence, 9.6 and 12.3 J/cm², the color was affected. PL at 1.5, 4.2, 6.9, and 9.6 J/cm² was able to retain the texture appearance of the leaves. To conclude, PL at 6.9 J/cm² showed the best fluence to reduce total aerobic mesophilic count while retaining the physical properties of pennywort leaves and extend the shelf life to about four days. The inactivation of E. coli population was significantly higher at PL fluence of 6.9 J/cm². It was observed that PL caused the destruction to the surface of E. coli’s cell membrane. The reductions of samples inoculated with E. coli were better than those achieved in native microbiota. Furthermore, the present work also demonstrated that PL treatment was able to reduce the microbial count on pennywort leaves.
The present work aimed to determine the antagonistic effect of probiotic-fermented soy against oral pathogens. Indigenous oral probiotics (Streptococcus salivarius Taylor’s Univer- sity Collection Centre (TUCC) 1251, S. salivarius TUCC 1253, S. salivarius TUCC 1254, S. salivarius TUCC 1255, and S. orisratti TUCC 1253) were incorporated into soy fermentation at 37°C for 24 h. Growth characteristics, β-glucosidase activity, and total isoflavones content of Streptococcus strains following soy fermentation were analysed. Antimicrobial test of Streptococcus-fermented soy was carried out against oral pathogens Enterococcus faecalis American Type Culture Collection (ATCC) 700802, Streptococcus pyogenes ATCC 19615, and Staphylococcus aureus ATCC 25923. Streptococcus strains showed a significant increase in growth following soy fermentation. S. salivarius TUCC 1253-fermented soy showed signif- icantly higher extracellular β-glucosidase activity and amount of aglycones. S. salivarius TUCC 1253-fermented soy showed antimicrobial effect against all oral tested pathogens in both aerobic and anaerobic conditions. These results showed that S. salivarius TUCC 1253-fermented soy could potentially be used as a preventive action or alternative treatment for oral infections.