Skip to main content
SpringerLink
Log in

Soybean peptides promote yoghurt fermentation and quality

  • Original Research Paper
  • Published:
Biotechnology Letters Aims and scope Submit manuscript

Abstract

Objectives

This research paper was to investigate the influence of soybean peptides addition on viable count of lactic acid bacteria, physicochemical parameters, flavor, and sensory evaluation of yoghurt.

Results

The number of fermenting strains (Streptococcus thermophilus + Lactobacillus delbrueckii subsp. bulgaricus) cells in yoghurt (stored at 4 °C for 19 days) added with 0.2% (w/v) of soybean peptides (808.34 Da) reached 1.4 times higher bacterial number than in the control group. A total of 34 volatile substances were detected in this study, while there were 22 volatiles occurred in the control group yoghurt, 30 volatiles were detected in yoghurt added with 0.2% soybean peptides. There was no significant difference in sensory evaluation (p > 0.05) between the yoghurt with and without soybean peptides.

Conclusions

In our study, the addition of soybean peptides (0.2%) can be effective both in maintaining the viable bacterial count and yoghurt quality.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Baú TR, Garcia S, Ida EI (2014) Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture. Braz Arch Biol Technol 57(3):402–409

    Article  Google Scholar 

  • Condurso C, Verzera A, Romeo V, Ziino M, Conte F (2008) Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life. Int Dairy J 18(8):819–825

    Article  CAS  Google Scholar 

  • Darmawan R, Bringe N, de Mejia E (2010) Antioxidant capacity of alcalase hydrolysates and protein profiles of two conventional and seven low glycinin soybean cultivars. Plant Food Hum Nutr 65(3):233–240

    Article  CAS  Google Scholar 

  • Dave RI, Shah NP (1996) Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacteria. J Dairy Sci 79(9):1529–1536

    Article  CAS  Google Scholar 

  • Deguchi Y, Morishita T (1992) Nutritional requirements in multiple auxotrophic lactic acid bacteria: genetic lesions affecting amino acid biosynthetic pathways in Lactococcus lactis, Enterococcus faecium, and Pediococcus acidilactici. Biosci Biotechnol Biochem 56(6):913–918

    Article  CAS  Google Scholar 

  • Fan X, He X, Zhang A (2010) Studied on hyperplasia of Lactobacillus in milk supplemented with soybean peptides. Food Mach 1:89–91

    Google Scholar 

  • Filannino P, Di Cagno R, Gobbetti M (2018) Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth. Curr Opin Biotechnol 49:64–72

    Article  CAS  Google Scholar 

  • Gao B, Zhao X (2012) Modification of soybean protein hydrolysates by alcalase-catalyzed plastein reaction and the ACE-inhibitory activity of the modified product in vitro. Int J Food Prop 15(5):982–996

    Article  CAS  Google Scholar 

  • Garault P, Letort C, Juillard V, Monnet V (2000) Branched-chain amino acid biosynthesis is essential for optimal growth of Streptococcus thermophilus in milk. Appl Environ Microbiol 66(12):5128–5133

    Article  CAS  Google Scholar 

  • García MC, Torre M, Marina ML, Laborda F, Rodriquez AR (1997) Composition and characterization of soyabean and related products. Crit Rev Food Sci Nutr 37(4):361–391

    Article  Google Scholar 

  • Gómez M, Oliete B, Rosell CM, Pando V, Fernández E (2008) Studies on cake quality made of wheat–chickpea flour blends. LWT Food Sci Technol 41(9):1701–1709

    Article  Google Scholar 

  • Govindaraju K, Srinivas H (2007) Controlled enzymatic hydrolysis of glycinin: susceptibility of acidic and basic subunits to proteolytic enzymes. LWT Food Sci Technol 40(6):1056–1065

    Article  CAS  Google Scholar 

  • Hols P, Frédéric H, Fontaine L, Grossiord B, Prozzi D, Leblond-Bourget N et al (2005) New insights in the molecular biology and physiology of Streptococcus thermophilus revealed by comparative genomics. FEMS Microbiol Rev 29(3):435–463

    CAS  PubMed  Google Scholar 

  • Iyer R, Tomar SK, Uma Maheswari T, Singh R (2010) Streptococcus thermophilus strains: multifunctional lactic acid bacteria. Int Dairy J 20(3):133–141

    Article  CAS  Google Scholar 

  • Izadi Z, Nasirpour A, Garoosi GA, Tamjidi F (2015) Rheological and physical properties of yogurt enriched with phytosterol during storage. J Food Sci Technol 52(8):5341–5346

    Article  CAS  Google Scholar 

  • Izawa S, Ikeda K, Takahashi N, Inoue Y (2007) Improvement of tolerance to freeze-thaw stress of baker’s yeast by cultivation with soy peptides. Appl Microbiol Biotechnol 75(3):533–537

    Article  CAS  Google Scholar 

  • Jensen PR, Hammer K (1993) Minimal requirements for exponential growth of Lactococcus lactis. Appl Environ Microbiol 59(12):4363–4366

    Article  CAS  Google Scholar 

  • Juillard V, Bars DL, Kunji ER, Konings WN, Gripon JC, Richard J (1995) Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk. Appl Environ Microbiol 61(8):3024–3030

    Article  CAS  Google Scholar 

  • Kitagawa S, Sugiyama M, Motoyama T, Abe F (2013) Soy peptides enhance yeast cell growth at low temperatures. Biotechnol Lett 35(3):375–382

    Article  CAS  Google Scholar 

  • Liu X, Li T, Liu B, Zhao H, Zhou F, Zhang B (2016a) An external addition of soy protein isolate hydrolysate to sourdough as a new strategy to improve the quality of Chinese steamed bread. J Food Qual 39(1):3–12

    Article  CAS  Google Scholar 

  • Liu M, Li Y, Zhang J, Liu X (2016b) Influence of soy peptides on yeast cells’ proliferation and tolerance to freeze-thaw stress. J Food Sci Technol 34(6):17–23

    Google Scholar 

  • Makino S, Hemmi J, Kano H, Kashiwagi M, Hojo K, Asami Y (2018) Anti-fatigue effects of yogurt fermented with Lactobacillus delbureckii subsp. bulgaricus OLL1073R-1 in healthy people suffering from summer heat fatigue: a randomized, double-blind, placebo-controlled trial. Nutrients 10(7):798

    Article  Google Scholar 

  • Mark Hsieh C, Yang F, Iannotti EL (1999) The effect of soy protein hydrolyzates on fermentation by Lactobacillus amylovorus. Process Biochem 34(2):173–179

    Article  Google Scholar 

  • Mills O, Thomas T (1981) Nitrogen sources for growth of lactic Streptococci in milk. N Z J Dairy Sci Technol 16(1):43–55

    CAS  Google Scholar 

  • Ojha KS, Mason TJ, O’Donnell CP, Kerry JP, Tiwari BK (2017) Ultrasound technology for food fermentation applications. Ultrason Sonochem 34:410–417

    Article  CAS  Google Scholar 

  • Ozer B, Bell A, Grandison A, Robinson R (1998) Rheological properties of concentrated yoghurt (labneh). J Texture Stud 29(1):67–79

    Article  Google Scholar 

  • Sahan N, Yasar K, Hayaloglu AA (2008) Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocoll 22(7):1291–1297

    Article  CAS  Google Scholar 

  • Singh BP, Vij S, Hati S (2014) Functional significance of bioactive peptides derived from soybean. Peptides 54:171–179

    Article  CAS  Google Scholar 

  • Wang X, Tang C, Li B, Li L, Yang X, Ma C (2008) Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates. Food Hydrocoll 22(4):560–567

    Article  CAS  Google Scholar 

  • Wang X, Kristo E, LaPointe G (2019) The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. Food Hydrocoll 91:83–91

    Article  CAS  Google Scholar 

  • Xu Y, Sun M, Zong X, Yang H, Zhao H (2019) Potential yeast growth and fermentation promoting activity of wheat gluten hydrolysates and soy protein hydrolysates during high-gravity fermentation. Ind Crops Prod 127:179–184

    Article  CAS  Google Scholar 

  • Yi G, Safdar B, Zhang Y, Li Y, Liu X (2020) A study of the mechanism of small-molecule soybean-protein-derived peptide supplement to promote sleep in a mouse model. RSC Adv 10(19):11264–11273

    Article  CAS  Google Scholar 

  • Zhao H, Bai F, Zhou F, Piotr W, Jiang X, Zhang B (2013) Characterization of soybean protein hydrolysates able to promote the proliferation of Streptococcus thermophilus ST. J Food Sci 78(4):M575–M581

    Article  Google Scholar 

  • Zhao F, Yu Y, Liu W, Zhang J, Liu X, Liu L, Yin H (2018) Small molecular weight soybean protein-derived peptides nutriment attenuates rat burn injury-induced muscle atrophy by modulation of ubiquitin–proteasome system and autophagy signaling pathway. J Agric Food Chem 66(11):2724–2734

    Article  CAS  Google Scholar 

Download references

Supporting information

Supplementary Table 1—Scheme of yoghurt sensory evaluation standards

Supplementary Table 2—Elution procedure for amino acids measurement by HPLC

Funding

This work was supported by National Key R&D Program of China (2016YFD0400401, 2018YFC1604205) and the Research Foundation for Youth Scholars of Beijing Technology and Business University.

Author information

Author notes

  1. You Li and Xinqi Liu have contributed equally to this work and are both corresponding authors.

Authors and Affiliations

  1. Beijing 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

    Yue Hu, You Li & Xinqi Liu

  2. Department of Food Quality and Safety, School of Food and Health, Beijing Technology and Business University, No 33, Fucheng Road, Haidian District, Beijing, 100048, China

    You Li & Xinqi Liu

Authors
  1. Yue Hu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. You Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xinqi Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Conceptualization and Methodology: All authors; Formal analysis and investigation: Y.H.; Writing—original draft preparation: Y.L.; Writing—review and editing: All authors; Funding acquisition: X.L.; Resources: X.L.; Supervision: Y.L. and X.L.

Corresponding authors

Correspondence to You Li or Xinqi Liu.

Ethics declarations

Conflict of interest

All authors declare that they have no conflict of interest.

Ethical approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed consent

Informed consent was obtained from all individual participants included in the study.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Electronic supplementary material 1 (DOCX 17 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Hu, Y., Li, Y. & Liu, X. Soybean peptides promote yoghurt fermentation and quality. Biotechnol Lett 42, 1927–1937 (2020). https://doi.org/10.1007/s10529-020-02912-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10529-020-02912-2

Keywords

Search

Navigation