CHARACTERIZATION OF BIFIDOBACTERIUM STRAINS FOR USE IN SOYMILK FERMENTATION

Soybean milk, which serves as a base for a variety of beverages, conta ins raffinose, stachyose, pentanal and n-hexanal; the former two may b e responsible for flatulence after fermentation, whilst the latter two for a beany flavour. Twenty-seven strains of Bifidobacterium were ana lyzed for their ol-galactosidase activity and the production of lactic and acetic acids to determine their potential for use in the producti on of fermented soymilk. The behaviour of three strains in soymilk was studied to determine their ability to reduce alpha-D-galactosyl oligo saccharides and produce lactic and acetic acids. They all were able to reduce stachyose and raffinose. Pentanal and n-hexanal were metaboliz ed by Bifidobacterium breve MB233. These data indicate that bifidobact eria can be used for biotechnological processes that employ soymilk as the substrate. A product with low levels of alpha-D-galactosyl oligos accharides and alkylic aldehydes may be obtained. (C) 1998 Elsevier Sc ience B.V.