Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation
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 maintai...
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| Veröffentlicht in: | Food microbiology 2009-05, Vol.26 (3), p.333-339 |
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| creator | Marazza, Jose A. Garro, Marisa S. Savoy de Giori, Graciela |
| description | 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. |
| doi_str_mv | 10.1016/j.fm.2008.11.004 |
| format | Article |
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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.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2008.11.004</identifier><identifier>PMID: 19269578</identifier><identifier>CODEN: FOMIE5</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>beta-Glucosidase - metabolism ; Biological and medical sciences ; Colony Count, Microbial ; Fermentation ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; Isoflavones - analysis ; Isoflavones - metabolism ; Lactic acid bacteria ; Lactobacillus rhamnosus ; Lactobacillus rhamnosus - enzymology ; Lactobacillus rhamnosus - metabolism ; Soy Milk - metabolism ; Soymilk fermentation ; Sugars and isoflavones ; Temperature ; β-Glucosidase enzyme</subject><ispartof>Food microbiology, 2009-05, Vol.26 (3), p.333-339</ispartof><rights>2008 Elsevier Ltd</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c475t-b9273380f43676d4041b0689f8cf622441e3ead7da7a827715e34640664a91413</citedby><cites>FETCH-LOGICAL-c475t-b9273380f43676d4041b0689f8cf622441e3ead7da7a827715e34640664a91413</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.fm.2008.11.004$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21304655$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19269578$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Marazza, Jose A.</creatorcontrib><creatorcontrib>Garro, Marisa S.</creatorcontrib><creatorcontrib>Savoy de Giori, Graciela</creatorcontrib><title>Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>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.</description><subject>beta-Glucosidase - metabolism</subject><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>Fermentation</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Isoflavones - analysis</subject><subject>Isoflavones - metabolism</subject><subject>Lactic acid bacteria</subject><subject>Lactobacillus rhamnosus</subject><subject>Lactobacillus rhamnosus - enzymology</subject><subject>Lactobacillus rhamnosus - metabolism</subject><subject>Soy Milk - metabolism</subject><subject>Soymilk fermentation</subject><subject>Sugars and isoflavones</subject><subject>Temperature</subject><subject>β-Glucosidase enzyme</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kE1v1DAURS0EokNhzwplQ3cJ7zmOP9hVo5YijYSoytpyHLt4SOJiJ0jz7_FoRrDq6r3FuVdXh5D3CA0C8k_7xk8NBZANYgPAXpANgupqpZR8STYgGNQAFC7Im5z3AIhdq16TC1SUq07IDfl-_TgebJxd9ZTisNolxLnqD9XO2CX2xoZxXHOVfpppjrl82_udklgNawrzY5XjYQrjr8q7NLl5Mcf0W_LKmzG7d-d7SX7c3jxs7-rdty9ft9e72jLRLXWvqGhbCZ61XPCBAcMeuFReWs8pZQxd68wgBiOMpEJg51rGGXDOjEKG7SW5OvWW4b9Xlxc9hWzdOJrZxTVrWhqRSl5AOIE2xZyT8_ophcmkg0bQR416r_2kjxo1oi4aS-TDuXvtJzf8D5y9FeDjGTDZmtEnM9uQ_3EUW2C86wr3-cS5YuJPcElnG9xs3RCSs4seYnh-xV_MoI2W</recordid><startdate>20090501</startdate><enddate>20090501</enddate><creator>Marazza, Jose A.</creator><creator>Garro, Marisa S.</creator><creator>Savoy de Giori, Graciela</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20090501</creationdate><title>Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation</title><author>Marazza, Jose A. ; Garro, Marisa S. ; Savoy de Giori, Graciela</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c475t-b9273380f43676d4041b0689f8cf622441e3ead7da7a827715e34640664a91413</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>beta-Glucosidase - metabolism</topic><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>Fermentation</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Isoflavones - analysis</topic><topic>Isoflavones - metabolism</topic><topic>Lactic acid bacteria</topic><topic>Lactobacillus rhamnosus</topic><topic>Lactobacillus rhamnosus - enzymology</topic><topic>Lactobacillus rhamnosus - metabolism</topic><topic>Soy Milk - metabolism</topic><topic>Soymilk fermentation</topic><topic>Sugars and isoflavones</topic><topic>Temperature</topic><topic>β-Glucosidase enzyme</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Marazza, Jose A.</creatorcontrib><creatorcontrib>Garro, Marisa S.</creatorcontrib><creatorcontrib>Savoy de Giori, Graciela</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Marazza, Jose A.</au><au>Garro, Marisa S.</au><au>Savoy de Giori, Graciela</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2009-05-01</date><risdate>2009</risdate><volume>26</volume><issue>3</issue><spage>333</spage><epage>339</epage><pages>333-339</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><coden>FOMIE5</coden><abstract>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.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>19269578</pmid><doi>10.1016/j.fm.2008.11.004</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
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| ispartof | Food microbiology, 2009-05, Vol.26 (3), p.333-339 |
| issn | 0740-0020 1095-9998 |
| language | eng |
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| subjects | beta-Glucosidase - metabolism Biological and medical sciences Colony Count, Microbial Fermentation Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Isoflavones - analysis Isoflavones - metabolism Lactic acid bacteria Lactobacillus rhamnosus Lactobacillus rhamnosus - enzymology Lactobacillus rhamnosus - metabolism Soy Milk - metabolism Soymilk fermentation Sugars and isoflavones Temperature β-Glucosidase enzyme |
| title | Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation |
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