African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5210

Full Length Research Paper

Effect of oligosaccharides and isoflavones aglycones in defatted soy meal fermented by Lactobacillus paracasei and Bifidobacterium longum

T. R. Chen1*, Q. K. Wei2, and Z. X. Chi1
1Department of Food Science, National Chia-Yi University, No.300 Syuefu Rd., Chia-Yi, 60004, Taiwan, Republic of China. 2Department of Food Science and Technolgoy, National Taitung Junior College, No.889, Jhengci North Road, Taitung, 95045 Taiwan, Republic of China.
Email: [email protected]

  •  Accepted: 17 February 2011
  •  Published: 04 August 2011


The study determined bacterial population, pH value, oligosaccharides and isoflavone in defatted soy meal fermented by Lactobacillus paracasei and Bifidobacterium longum at 37°C for 48 h. B. longum and L. paracasei fermented in defatted soy meal has significantly increased the maximum bacterial population over 9.6 log CFU/h and reduced pH to 4.9. Furthermore, content of oligosaccharides, including sucrose, raffinose and stachyose, in FDSM were significantly reduced by L. paracasei (97.7, 98.3 and 98.5%) and B. longum (98.0, 97.5 and 86.3%, P<0.05). Isoflavone aglycones concentration was significantly increased to 60% for B. longum and was higher than 52% for L. paracasei(P<0.05). Daidzein and genistein increased concentration to 28-folds and 14.4 to 15.6-folds, respectively, compared to unfermented defatted soy meal.


Key words: Oligosaccharides, isoflavones, defatted soy meal, Lactobacillus, Bifidobacterium.