Related Experiment Video
Updated: Dec 21, 2025
08:38
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
25.0K
Soybean peptides promote yoghurt fermentation and quality
Yue Hu1, You Li2,3, Xinqi Liu4,5
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China.
Biotechnology Letters
|May 19, 2020
Summary
Adding soybean peptides to yogurt boosts lactic acid bacteria counts and enhances flavor compounds. This study shows soybean peptides effectively maintain yogurt quality and viable bacterial counts.
Area of Science:
- Food Science
- Microbiology
- Biochemistry
Background:
- Yogurt production relies on lactic acid bacteria for fermentation and quality.
- Soybean peptides are bioactive compounds with potential functional properties.
Purpose of the Study:
- To investigate the impact of soybean peptides on yogurt's lactic acid bacteria viability.
- To analyze the effects on physicochemical properties, flavor profile, and sensory attributes of yogurt.
Main Methods:
- Yogurt was prepared with and without 0.2% (w/v) soybean peptides (808.34 Da).
- Bacterial counts (Streptococcus thermophilus + Lactobacillus delbrueckii subsp. bulgaricus) were assessed over 19 days at 4°C.
- Volatile compounds were analyzed using gas chromatography-mass spectrometry.
- Sensory evaluation was conducted to assess overall quality.
Main Results:
- Yogurt with 0.2% soybean peptides showed 1.4 times higher bacterial counts compared to the control group after 19 days.
- The number of detected volatile compounds increased from 22 in control yogurt to 30 in yogurt with soybean peptides.
- No significant differences (p > 0.05) were observed in sensory evaluations between the groups.
Conclusions:
- Soybean peptides effectively maintain viable bacterial counts in yogurt.
- The addition of soybean peptides positively influences the volatile compound profile, contributing to yogurt quality.
Related Concept Videos
01:27Microorganisms in Agriculture and Food industry
1.1K
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
1.1K
01:02Protein Digestion
110.1K
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
110.1K
01:28Yeast Signaling
16.9K
Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...
16.9K
01:29Fermentation
128.3K
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
128.3K
02:43Peptide Bonds
81.4K
A peptide bond covalently attaches amino acids through a dehydration reaction. One amino acid's carboxyl group and another amino acid's amino group combine, releasing a water molecule. The resulting bond is the peptide bond. The products that such linkages form are peptides. As more amino acids join this growing chain, the resulting chain is a polypeptide. Each polypeptide has a free amino group at one end. This end has the N-terminal, or the amino-terminal, and the other end has a free...
81.4K
01:12Protein Absorption
800
Proteins in the gastrointestinal tract typically come from food, but they can also originate from disintegrated cells or secreted enzymes. In the stomach, the enzyme pepsin breaks down these proteins into polypeptides. The fragments then move into the duodenum as a semi-fluid mass called chyme. Pancreatic proteases, such as trypsin and chymotrypsin, and intestinal brush border enzymes like carboxypeptidases further dismantle the polypeptides into tripeptides, dipeptides, and free amino acids.
800