Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

Area of Science:

• Food Science
• Microbiology
• Probiotics

Background:

• Soymilk is a popular dairy alternative.
• Fermentation can enhance the nutritional profile and digestibility of soymilk.
• Probiotics offer health benefits, but their viability in food matrices is crucial.

Purpose of the Study:

• To evaluate the fermentation of soymilk using a co-culture of probiotics.
• To determine the impact of prebiotics (fructooligosaccharides and inulin) on fermentation and probiotic viability.
• To assess the survival of probiotics in fermented soymilk during storage.

Main Methods:

• Soymilk fermentation using Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12, and Streptococcus thermophilus.
• Analysis of oligosaccharide content before and after fermentation.
• Monitoring of pH, fermentation time, and probiotic viability over 28 days of cold storage (5°C).

Main Results:

• Rapid soymilk fermentation achieved within 3.2 hours to a pH of 4.8.
• Fermentation significantly reduced stachyose and raffinose content.
• Prebiotics did not influence acidification or the viability of B. animalis and S. thermophilus.
• B. animalis Bb-12 counts remained high (>10^8 CFU/mL) throughout storage, while L. acidophilus La-5 decreased by 1 log CFU/mL.

Conclusions:

• Fermented soymilk from vegetable soybeans serves as an effective food matrix for probiotic delivery.
• The product demonstrates a reduced content of non-digestible oligosaccharides.
• Bifidobacterium animalis Bb-12 exhibits excellent stability in fermented soymilk during refrigerated storage.