Aglycone

Isoflavones

Health benefits

Bacteria

Biology

Sucrose

Raffinose

Endocrinology

Biochemistry

Food science

Business

Genetics

Organic chemistry

Acetic acid bacteria

Lactic acid

Genistin

Ferulic acid

Genistein

Glycoside

Medicine

Chemistry

Daidzein

Stachyose

Fermentation

Traditional medicine

Yeast

Journal of Functional Foods

Soymilk fermentation with kombucha was perfomed at 28 °C and 37 °C, and changes in the number of microorganisms, bioactivity and chemical compositions were analyzed during fermentation. Yeast, acetic acid bacteria (AAB), and lactic acid bacteria (LAB) showed substantial growth in the soymilk, and fermentation at 37 °C and 28 °C promoted the growth of LAB and AAB, respectively. The flatulence factors of raffinose and stachyose were entirely and mostly consumed during fermentation, respectively. Nearly all the glucoside isoflavones were transformed into aglycone isoflavones by β-glucosidase hydrolysis. Total phenolic, ferulic, chlorogenic and ascorbic acid (VC) contents significantly increased after fermentation. The antioxidant and inhibition activities to α-glucosidase and α-amylase of kombucha-fermented soymilk significantly increased, and were higher at 37 °C than at 28 °C. In conclusion, fermentation with kombucha can enhance the health-promoting properties of soymilk.

Kombucha fermentation enhances the health-promoting properties of soymilk beverage