Download Probiotic Lactic Fermentation of Soybean/Soymilk

Probiotic Lactic Fermentation of
Soybean/Soymilk
Manoj Kumar
Food Technology
SYNOPSIS
CONTENT
Brief Review
Introduction
Objectives
Plan of Work
Bibliography
Brief Review
Introduction
Health awareness among people of whole world has increased
tremendously in this century. The importance of dietary
changes to optimize health is gaining recognition and
importance.
Consumption of probiotic lactic fermented dairy foods has
already been proved not only safe as well as having ability of
enhancing longevity and treatment of serious body ailments,
yet the basis of most benefits is still not clear.
Probiotics & Health Benefits
"live microorganisms which when
administered in adequate amounts confer a
health benefit on the host”
World Health Organization (WHO)
Most of the possible health benefits of probiotics still require more
scientific research to be proven
Health Benefits of Probiotics
Diarrhea
Certain strains of probiotics have demonstrated positive results in treating diarrhea and
gastroenteritis. According to a report published in the Journal of Pediatric Gastroenterology
and Nutrition, probiotics are "useful in the prevention or treatment of several
gastrointestinal disorders”, such as infectious diarrhea, antibiotic diarrhea, and traveler's
diarrhea.
Brain function
Probiotics may be beneficial for brain function. Researchers claimed that brain function
improved among healthy women who regularly consumed probiotic-containing yogurt.
In addition, probiotic bacteria might have the potential to change brain neurochemistry and
treat anxiety and depression-related disorders, according to a study published in the journal
Proceedings of the National Academy of Sciences (PNAS).
Cholesterol
Research presented at the American Heart Association's Scientific Sessions in 2012
revealed that a formulation of Lactobacillus reuteri NCIMB 30242, is able to reduce
blood levels of LDL or "bad" cholesterol.
A number of studies showed that the probiotics can reduce cholesterol esters "and in
particular reduce the cholesterol esters associated with 'bad' saturated fatty acids in
the blood.
Blood pressure
Some studies have found that milk fermented with probiotic strains of LAB may help
lower blood pressure.
Irritable bowel syndrome
There is growing evidence that probiotics can help treat IBS (irritable bowel syndrome).
Two review articles, published in Nutrition in Clinical Practice, examined the therapeutic
approaches to irritable bowel syndrome and found that probiotics, specifically
Bifidobacterium infantis 35624 (Bifantis®), are very effective at managing IBS.
Infection
A study published in the prestigious scientific journal PNAS (Proceedings of the National
Academy of Sciences), found that probiotic bacteria can protect against bacterial
infection.
The research was the first of its kind to demonstrate that Lactobacillus salivarius
offered significant protection against Listeria infection.
Psoriasis and Chronic Fatigue Syndrome
Scientists at, reported in the journal Gut Microbes that Bifidobacterium infantis
35624 may also have benefits for patients with psoriasis and chronic fatigue
syndrome.
Bifidobacterium infantis 35624 is a probiotic available in the USA for fortifying the
digestive system.
This study is significant, because it shows that a single probiotic can affect the
systemic immune system in humans, and not only the mucosal immune system.
Probiotic Strains
Examples
•
(a few/some strains)
Not all
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Bifidobacterium animalis subscp. lactis
Bifidobacterium longum subsp. infantis
Lactobacillus acidophilus
Lactobacillus paracasei
Lactobacillus johnsonii
Lactobacillus plantarum
Lactobacillus reuteri
Lactobacillus reuteri
Probiotic Foods
• Yogurt
• Kefir
• Aged cheeses
• Kimchi
• Sauerkraut
• Miso
• Tempeh
• Some soy beverages.
Soybean
an overview
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'golden bean' or 'miracle bean'
soya bean (Glycine max) is a species of legume
classed as an oilseed rather than a pulse by the (FAO)
Soybean has an important place in world's oilseed cultivation
scenario, due to its high productivity, profitability and improving
soil fertility.
world soybean used as meal and oil
Major production countries are United States, Brazil, Argentina,
China and India.
Soybean
Composition
Seed part
% of whole
seed weight
% (moisture-free basis)
Protein
Lipid
Carbohydrates Ash
Cotyledon
90
43
23
43
5.0
Hull
8
9
1
86
4.3
Hypocotyl
2
41
11
43
4.4
100
40
20
35
4.9
Whole Seed
Soybean
Health Benefits & Risks
Soy is one of the most controversial foods in the world.
Claims have been done that consumption of whole soybeans
can endanger human health.
Process like Soaking, Cooking, Roasting, sprouting
reduces the health risks significantly.
Fermentation is the best way to reduce health risks up to
the possible extent.
Nutritional Benefits
whole soybeans contain large amounts of Manganese, Selenium,
Copper, Potassium, Phosphorus, Magnesium, Iron, Calcium, Vitamin
B6, Folate, Riboflavin (B2), Thiamin (B1) and Vitamin K.
Proteins: Soybeans are a good source of protein. They’re not as
good as meat or eggs (as it deficient in sulfur containing amino
acids) but better than most other plant proteins. However,
processing soy at a high temperature can denature some of the
proteins and reduce their quality.
Fat: About 85% of the world's soybeans are processed annually into
soybean meal and oil. Of the oil fraction, 95% is consumed as edible
oil.
The fatty acids in soybeans are mostly Omega-6 polyunsaturated
fats. This can be problematic because too many Omega-6s in the diet
can lead to inflammation and some sorts of health issues.
Antinutritional factors
Phytates: Soybeans are also very high in phytates, substances
that bind minerals and reduce their absorption.
Trypsin inhibitors: Interferes with protein digestion and may
cause pancreatic disorders. In test animals, trypsin inhibitors in
soy caused stunted growth.
Hemagglutinin: A clot-promoting substance that causes red blood
cells to clump, making them unable to properly absorb and
distribute oxygen up to the tissues.
Isoflavones
Soy contains large amounts of biologically active compounds
called isoflavones, i.e. genistein, daidzein and glycitein
Isoflavones function as phytoestrogens (i.e. plant-based
compounds that can activate estrogen receptors in the human
body).
Isoflavones are classified as endocrine disruptors. which can
disrupt the body’s normal function.
Isoflavones can increase the multiplication of cells in the
breasts. However, observational studies show a reduced risk of
breast cancer.
Soy may lead to mild disruptions of the normal menstrual cycle.
The isoflavones in soy also function as goitrogens, which are
substances that interfere with thyroid function.
They can inhibit function of the enzyme thyroid peroxidase,
which is essential for production of thyroid hormones. However,
not enough evidence to conclude that they contribute to
hypothyroidism in adults.
Overall, There is significant evidence that soy-based infant
formula can cause harm, both via its isoflavone content and its
unnaturally high content of manganese and aluminum.
Isoflavones have the property to neutralize free radicals.
Among the isoflavones genistein has the highest anti-oxidant
activity. Genistein’s may increase synthesis of superoxide
dismutase which neutralizes free radicals.
Reduced Total and LDL cholesterol
There is some evidence that soy can lower LDL and total
cholesterol levels, although studies show conflicting results.
Prostate Cancer
Some studies show that men who consume soy are at a lower
risk of developing prostate cancer in old age.
Obesity
Increased protein intake has always been associated with
suppression of appetite, and plant foods like soy that provide
concentrated amounts of protein have a research-based ability
to help suppress appetite.
Type 2 Diabetes
In multiple animal studies, soy foods have been shown to lessen
insulin resistance by increasing the synthesis of insulin
receptors. However, this increased formation of insulin
receptors only appears to occur in the presence of other dietary
circumstances, like a moderate amount of polyunsaturated fat
intake.
Other Potential Health Benefit
Other areas of active research on soy and health include hot
flash relief in womens, chronic obstructive pulmonary disease
(COPD), periodontal disease, and neurodegenerative disease.
Fermented Soybean
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It is true that many Asian populations have consumed soy without apparent
problems.
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Cause of this may be that these populations usually consume fermented soy
products like natto, miso and tempeh.
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Fermenting soy degrades some of the phytic acid, although it doesn’t get rid
of the isoflavones .
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Soybean provide a good amount of vitamin K, Fermented soyfoods may be
able to provide additional amount of vitamin K, which is essential in
preventing osteoporosis, cardiovascular disease, dementia, and various
types of cancer.
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Fermentation improves digestibility and availability of nutrients.
The fermented soymilk may reduce flatulence, destroy
undesirable pathogens, improve product flavour and
reduce beany flavour, give new textures, and, when
unpasteurized, protect those who have eaten it from
intestinal infections, and help replenish the intestinal
flora.
Objectives
The proposed investigation shall comprise of soy milk fermentation
alone or in combination of dairy milk, in which the inoculum shall
compriseses at least two different lactic acid producing probiotic
bacterial strains, one of which shall be an acid producer while
another one shall be a flavor producer as in case of yoghurt. The
fermentation process shall comprise the steps of inoculating soy milk
and/or dairy milk, in which optionally additional ingredients shall be
mixed and allowing it to a fermentation time sufficient for adequate
acid production.
The study is being undertaken with the following objectives:
 Selection of appropriate probiotic lactic cultures for the preparation of an
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acceptable fermented product from soymilk and/or blend of soymilk with dairy milk.
To study the growth kinetics of selected probiotic cultures.
To study the effect of fat, sugar, total solids, inoculum rate and incubation
temperature on the growth of selected cultures.
To study the effect of certain additives on the growth and activities of selected
probiotic lactic acid bacteria.
To study the pH, bile tolerance, cholesterol uptake and antagonistic behavior against
food born and intestinal pathogens.
To optimize the process parameter for the preparation of desired product.
To study the storage stability of prepared product.
Plan of Work
1. Selection of soybean variety
 (a) Proximate composition of high yielding newly developed varieties
shall be determined.
 (b) Soymilk shall be prepared from soybean variety and milk thus
obtained shall be subjected to sensory evaluation.
 (c) The variety which will give minimum beany flavor and high protein
content in soymilk shall be selected for further study.
Plan of Work ______continued
 2. Standardization of process parameters for the preparation of soymilk
from selected variety. Soymilk prepared under optimized condition shall
be subjected to physiochemical analysis.
 3. Selected probiotic cultures shall be tested for their alpha and beta
galactosidase activity, Bile and PH susceptibility, and antagonism against
common intestinal and food borne pathogens.
 Cultures shall be studied for their growth kinetics, lactic acid/ acetic acid,
acetaldehyde/diacetyl and ethanol production in soymilk as well as in
blends of soymilk with dairy milk.
Plan of Work ______continued
 5. Cultures selected on the basis of above studies shall be used for the
preparation of fermented acceptable product from soymilk, and from
blends of soymilk with dairy milk.
 6. Process for the production of acceptable product shall be optimized.
 7. Effect of fat, SNF, inoculum rate, incubation temperature and period etc.
on body, texture and acceptability of products shall be studied.
 8. The product prepared under optimized conditions shall be subjected for
storage stability.
Bibliography
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