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Selected lactobacilli and bifidobacteria development in solid state fermentation using soybean paste.

Antonieta Rodríguez de Olmos1, Maria Alejandra Correa Deza1, Marisa S Garro1

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Summary

Researchers developed a novel soybean fermentation system to create a functional vegetarian food. This system effectively carries probiotic microorganisms, enhancing soybean

Keywords:
Alimento portadorBifidobacteriaBifidobacteriasCarrier foodFermentación en sustrato sólidoLactobacilliLactobacilosSojaSolid state fermentationSoybeans

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Area of Science:

  • Food Science
  • Microbiology
  • Fermentation Technology

Background:

  • Consumers seek natural foods with health-promoting compounds.
  • Soybean offers beneficial health effects and is a suitable food substrate.
  • Lactic acid bacteria and bifidobacteria are vital for improving fermented food quality.

Purpose of the Study:

  • To optimize a soybean solid-state fermentation system for carrying probiotic microorganisms.
  • To develop a functional vegetarian food using soybean as a carrier.
  • To analyze the behavior of selected lactobacilli and bifidobacteria in a soybean matrix.

Main Methods:

  • Optimized processing parameters for soybean paste: 80% moisture, 4% inoculum size, 37°C.
  • Utilized homogeneous soybean pastes as substrate and support for solid-state fermentation.
  • Selected and tested Lactobacillus rhamnosus CRL 981 for fermentation performance.

Main Results:

  • Lactobacillus rhamnosus CRL 981 demonstrated high acidification and cell counts within 24 hours.
  • The specific growth rate of L. rhamnosus CRL 981 was increased in the optimized soybean paste.
  • The optimized soybean paste proved effective as a carrier for probiotic microorganisms.

Conclusions:

  • A soybean-based solid-state fermentation system can successfully carry probiotic microorganisms.
  • This system has the potential for producing functional vegetarian foods.
  • Probiotic fermentation enhances the nutritional and functional properties of soybean, increasing consumer appeal.