Skip to main content
SpringerLink
Log in

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

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

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.

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

  • 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)

    Article  CAS  Google Scholar 

  • Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199–1200 (1958)

    Article  CAS  Google Scholar 

  • 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 

  • 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)

    Article  CAS  Google Scholar 

  • Choi YB, Kim KS, Sohn HS. Recovery of soy oligosaccharides using calcium oxide. Korean J. Food Sci. Technol. 27: 225–229 (1995)

    Google Scholar 

  • 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)

    Article  CAS  PubMed  Google Scholar 

  • 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)

    Article  CAS  Google Scholar 

  • 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)

    Article  Google Scholar 

  • 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)

    CAS  Google Scholar 

  • 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)

    Article  CAS  PubMed  Google Scholar 

  • 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 

  • 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)

    Article  CAS  Google Scholar 

  • 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)

    CAS  Google Scholar 

  • 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)

    Article  CAS  Google Scholar 

  • Korean Ministry of Food and Drug Safety. Available from: http://www.mfds.go.kr/index.do?mid=686&pageNo=18&seq=11502&sitecode=2016-12-29&cmd=v. Accessed Dec. 29 2016.

  • 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)

    Article  CAS  Google Scholar 

  • Morazza JA, Garro MS, Giori GS. Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation. J. Food Microbiol. 26: 333–339 (2009)

    Article  CAS  Google Scholar 

  • 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)

    Article  CAS  Google Scholar 

  • Miller GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426–428 (1959)

    Article  CAS  Google Scholar 

  • 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)

    Article  CAS  PubMed  Google Scholar 

  • 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)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • 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)

    CAS  Google Scholar 

  • Wang YC, Yu RC, Chou CC. Antioxidative activities of soymilk fermented with lactic acid bacteira and bifidobacteria. J. Food Microbiol. 23: 128–135 (2006)

    Article  CAS  Google Scholar 

  • 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)

  • 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)

    Article  Google Scholar 

  • 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)

    Article  CAS  Google Scholar 

  • 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)

    CAS  Google Scholar 

Download references

Acknowledgements

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

Author information

Authors and Affiliations

  1. Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedaero, Dongdaemoongu, Seoul, 02447, Korea

    Hee Jin Kim & Myung Joo Han

Authors
  1. Hee Jin Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Myung Joo Han
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Myung Joo Han.

Additional information

Publisher's Note

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

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kim, H.J., Han, M.J. The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi. Food Sci Biotechnol 28, 1155–1161 (2019). https://doi.org/10.1007/s10068-019-00560-5

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-019-00560-5

Keywords

Search

Navigation