The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi

  • Hee Jin Kim
  • Myung Joo HanEmail author


In this study, to understand whether d-allulose, an ultra-low calorie sweetener, was available in soy yogurt fermentation, we isolated Leuconostoc mesenteroides and Lactobacillus plantarum from kimchi and fermented in soymilk at various contents of d-allulose and sucrose. The lactic acid bacteria counts in soy yogurt had the highest range of 9.23–9.49 log CFU/g at 24 h fermentation and then decreased. At 48 h fermentation, the pH showed 4.31 and 4.52 in the samples containing 75% and 100% d-allulose as sweetener. DPPH radical scavenging activity showed a decreasing tendency as the amount of d-allulose increased. Soy yogurt samples containing d-allulose had higher scores in sweet taste, sour taste and overall preference in sensory evaluation. These findings suggest that d-allulose is beneficial for the development of a low calorie soy yogurt.


Soy yogurt d-Allulose Leuconostoc mesenteroides Lactobacillus plantarum Fermentation 



This work was supported by the grant of Kyung Hee University (2017).


  1. Bae HC, Paik SH, Nam MS. Fermentation properties of rice added yogurt made with various lactic acid bacteria. J. Anim. Sci. Technol. 46: 677–686 (2004)Google Scholar
  2. Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199–1200 (1958)Google Scholar
  3. Cha SK, Choi BK, Kim KH. Comparison of cultivars of soybean by soy yoghurt production. Korean J. Soc. Food Sci. Technol. 22: 357–362 (1990)Google Scholar
  4. Chang SY, Kim DH, Han MJ. Physicochemical and sensory characteristics of soy yogurt fermented with Bifidobacterium breve K-110, Streptococcus thermophilus 3781, or Lactobacillus acidophilus Q509011. Food Sci. Biotechnol. 19: 107–113 (2010)Google Scholar
  5. Choi YB, Kim KS, Sohn HS. Recovery of soy oligosaccharides using calcium oxide. Korean J. Food Sci. Technol. 27: 225–229 (1995)Google Scholar
  6. Han Y, Han HJ, Kim AH, Choi JY, Cho S, Park YB, Jung UJ, Choi MS. d-Allulose supplementation normalized the body weight and fat-pad mass in diet-induced obese mice via the regulation of lipid metabolism under isocaloric fed condition. Mol. Nutr. Food Res. 60: 1695–1706 (2016)Google Scholar
  7. Hossain A, Yamaguchi F, Matsuo T. Tsukamoto I, Toyoda Y, Ogawa M, Nagata Y, Tokuda M. Rare sugar d-allulose: Potential role and therapeutic monitoring in maintaining obesity and type 2 diabetes mellitus. J. Pharmacol. Ther. 155: 49–59 (2015)Google Scholar
  8. Hwang CE, An MJ, Lee HY, Lee BW, Kim HT, Ko JM, Baek IY, Cho KM. Potential probiotic Lactobacillus plantarum P1201 to produce soy-yogurt with enhanced antioxidant activity. Korean J. Food Sci. Technol. 46: 556–565 (2014)Google Scholar
  9. Jang JK, Yoon SH. Preparation of soy yogurt using isolated soybean protein and whey powder. J. Korean Soc. Food Sci. Nutr. 26: 1128–1134 (1997)Google Scholar
  10. Jang SE, Hyam SR, Han MJ, Kim SY, Lee BG, Kim DH. Lactobacillus brevis G-101 ameliorates colitis in mice by inhibiting NF-κB, MAPK and AKT pathways and by polarizing M1 macrophages to M2-like macrophages. J. Appl. Microbiol. 115: 888–896 (2013)Google Scholar
  11. Jang KH, Choi JH, Lee JM, Lee JH, Jang SY, Jeong YJ. Fermentation characteristic of kefir beverage added fruit juice. Food Sci. Ind. 7: 35–38 (2002)Google Scholar
  12. Jung MG, Kim SI, Hur NY, Seong JH, Lee YG, Kim HS, Chung HS, Kim DS. Isolation, identification, and characteristics of lactic acid bacteria for production of fermented soymilk which has improved sensory quality. Microbiol. Biotechnol. Lett. 44: 74–83 (2016)Google Scholar
  13. Kim SH, Kim SH, Kang KH, Lee SH, Kim SJ, Kim JG, Chung MJ. Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bacteria-fortifired kimchi. Food Sci. Technol. 84: 196–203 (2017)Google Scholar
  14. Kimoto-Nira H, Moriya N, Hayakawa S, Kuramasu K, Ohmori H, Yamasaki S, Ogawa M. Effects of rare sugar d-allulose on acid production and probiotic activity of dairy lactic acid bacteira. J. Dairy Sci. 100: 5936–5944 (2016)Google Scholar
  15. Korean Ministry of Food and Drug Safety. Available from: Accessed Dec. 29 2016.
  16. Lee LS, Jung KH, Choi UK, Cho CW, Kim KI, Kim YC. Isolation and identification of lactic acid producing bacteria from kimchi and their fermentation properties of soymilk. J. Korean Soc. Food Sci. Nutr. 42: 1872–1877 (2013)Google Scholar
  17. Morazza JA, Garro MS, Giori GS. Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation. J. Food Microbiol. 26: 333–339 (2009)Google Scholar
  18. Morazza J, Nazareno M, Giori S, Garro M. Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus. J. Funct. Food. 4: 594–601 (2012)Google Scholar
  19. Miller GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426–428 (1959)Google Scholar
  20. Park KY, Jeong JK, Lee YE, Daily J. Health benefits of Kimchi (Korean fermented vegetables) as a probiotic Food. J. Med. Food. 17: 6–20 (2014)Google Scholar
  21. Park CS, Kim TY, Hong SH, Shin KC, Kim KR, Oh DK. d-Allulose production from d-fructose by permeabilized recombinant cells of Corynebacterium glutamicum cells expressing d-allulose 3-epimerase Flavonifractor plautii. PLoS ONE. 11: e0160044 (2016)Google Scholar
  22. Son SH, Jeon HL, Jeon EB, Lee NK, Park YS, Kang DK, Paik HD. Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities. Food Sci. Technol. 85: 181–186 (2017)Google Scholar
  23. Wang YC, Yu RC, Chou CC. Antioxidative activities of soymilk fermented with lactic acid bacteira and bifidobacteria. J. Food Microbiol. 23: 128–135 (2006)Google Scholar
  24. Yang M, Kwak JS, Jang SR, Jia Y, Park IS. Fermentation characteristics of soybean yogurt by mixed culture of Bacillus sp. and lactic acid bacteria. Korean J. Food Nutr. 26: 273–279 (2013)Google Scholar
  25. Young M, Jeon SJ, Kweon MR. Study on applicability of allulose as a sucrose replacer in cookie making. J. East Asian Soc. Diet. Life. 26: 450–456 (2016)Google Scholar
  26. Zhang W, Yu S, Zhang T, Jiang B, Mu W. Recent advances in d-allulose: Physiological functionalities, applications, and biological production. Trends Food Sci. Technol. 54: 127–137 (2016)Google Scholar
  27. Zhao D, Shah N. Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soymilk during extended fermentation. Food Sci. Technol. 58: 454–462 (2014)Google Scholar

Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food and NutritionKyung Hee UniversitySeoulKorea

Personalised recommendations