Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes.

This study demonstrated the strategy for strain development for B2-bio-enriched fermentation to extend the health-promoting benefits of soymilk and soy-related foods. KEY POINTS: • B 2 -enriched fermentation enhanced the nutrition and functional status of soymilk. • Fermentation time significantly affected the apparent viscosity of fermented soymilk. • Off-flavor volatile substances were significantly reduced or even diminished. • Increased B 2 and bioactive isoflavones contributed to improved antioxidant potential. PMID: 32388761 [PubMed - as supplied by publisher]

https://www.ncbi.nlm.nih.gov/pubmed/32388761?dopt=Abstract

Source: Applied Microbiology and Biotechnology - May 8, 2020 Category: Microbiology Authors: Zhu YY, Thakur K, Feng JY, Cai JS, Zhang JG, Hu F, Russo P, Spano G, Wei ZJ Tags: Appl Microbiol Biotechnol Source Type: research