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

  • Biotechnological products and process engineering
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Abstract

The influence of riboflavin (B2)–overproducing lactobacilli on the antioxidant status, isoflavone conversion, off-flavor reduction, amino acid profile, and viscosity of B2-bio-enriched fermented soymilk was investigated. Results showed that B2 in fermented soymilk was notably increased from 0.2 to 3.8 μg/mL for Lactobacillus fermentum UFG169 and to 1.9 μg/mL for Lactobacillus plantarum UFG10. The apparent viscosity significantly changed with rising acidity and agglutination of protein. The off-flavor volatile substances (hexanal and nonanal) were significantly reduced in fermented soymilk. Furthermore, a large amount of glucoside form isoflavones was deglycosylated into bioactive aglycones after 4 h up to 32 h. B2 content and isoflavones significantly improved the antioxidant status of soymilk. Partial least squares regression analysis correlated the strain activity and fermentation time with the improved nutritional and functional soymilk qualities. 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.

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Funding

This study was financially supported by the National Natural Science Foundation of China (31850410476), the Key research and development projects in Anhui Province (201904a06020008, 1804b06020347), and the Major Projects of Science and Technology in Anhui Province (18030701158, 18030701142, 18030701144, and 18030701161).

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Authors and Affiliations

  1. School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People’s Republic of China

    Yun-Yang Zhu, Kiran Thakur, Jing-Yu Feng, Jia-Shen Cai, Jian-Guo Zhang, Fei Hu & Zhao-Jun Wei

  2. Anhui Huaheng Biotechnology Co., Ltd., Hefei, 231131, People’s Republic of China

    Kiran Thakur & Jian-Guo Zhang

  3. Department of Sciences of Agriculture, Food, and Environment, University of Foggia, via Napoli 25, 71122, Foggia, Italy

    Pasquale Russo & Giuseppe Spano

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  1. Yun-Yang Zhu
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  2. Kiran Thakur
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  3. Jing-Yu Feng
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  4. Jia-Shen Cai
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  5. Jian-Guo Zhang
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  6. Fei Hu
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  7. Pasquale Russo
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  8. Giuseppe Spano
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  9. Zhao-Jun Wei
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Contributions

KT and ZJW conceived and designed the research. YYZ, JYF, and JSC conducted the experiments. JGZ and FH analyzed data. PR and GS contributed new reagents or analytical tools. KT and ZJW wrote the manuscript. All authors read and approved the manuscript.

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Correspondence to Kiran Thakur or Zhao-Jun Wei.

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Zhu, YY., Thakur, K., Feng, JY. et al. Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes. Appl Microbiol Biotechnol 104, 5759–5772 (2020). https://doi.org/10.1007/s00253-020-10649-1

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