02939naa a2200193 a 450000100080000000500110000800800410001910000210006024500800008126000090016130000120017049000370018250001800021952020480039970000170244770000190246470000160248377302460249914668352007-07-27       2004    bl uuuu     u00u1 u    #d1 aBORDIGNON, J. R.  aChanges in quality factors during lactic acid fermentation of soybean milk.  c2004  ap. 269.  a(Embrapa Soja. Documentos, 228).  aEditado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.  aIn the last few years interest in the benefits of soybean in the prevention and control of chronic diseases has increased all over the world and many of its constituents has been demonstrated to have, either positive or negative, effects on human nutrition and health. Among them, the isoflavones have been reported to have a strong effect in controlling the cholesterol concentration in the human blood, the calcium concentration in bones and the development of some times of cancer. The soybean isoflavones found in the soybean are in the glycoside form, which are not as easily absorbed as their aglycosidic forms. Other soybean compounds of interest are the oligossacharides raffinose and stachyose, that can not be digested or absorbed, causing gas formation in the intestine as a consequence of their fermentation by the intestinal microorganisms. Soybean milk fermentation has been used to improve soybean taste and, thereafter, soybean consumption but little attention has been given to the changes in the concentration of these compounds during the fermentation process. The objective of this experiment was to determine the capacity of 15 different lactic acid bacteria to hydrolyze isoflavones to their aglycosidic form as well as their capacity to use oligossacharides as an energy source. The parameters evaluated were: microorganism growth, pH lowering capacity, lactic acid formation, sugar consumption, isoflavone hydrolysis capacity and total viable cells after 15 days of storage at 40C. Soybean milk was prepared from Tachinagara variety (10% total solids). All of the microorganisms evaluated were able to grow in soybean milk but Streptococcus thermophilus IFO 13957, Lactobacillus casei subsp. casei JCM 1134 and Lactococcus lactis subsp. lactis JCM 5805 were not able to consume sugars, to lower the pH or to produce lactic acid. Bifidobacterium breve JCM 1192, B. bifidum JCM 1255 and L. casei subsp. rhamnosus IFO 3425 showed the best activity to hydrolyze daidzin and genistin to daidzein and genistein, respectively.1 aNAKAHARA, K.1 aYOSHIHASHI, T.1 aNIKKUNI, S.  tIn: WORLD SOYBEAN RESEARCH CONFERENCE, 7.; INTERNATIONAL SOYBEAN PROCESSING AND UTILIZATION CONFERENCE, 4.; CONGRESSO BRASILEIRO DE SOJA, 3., 2004, Foz do Iguassu. Abstracts of contributed papers and posters. Londrina: Embrapa Soybean, 2004.