In vitro and in silico characterisation of Lactobacillus paraplantarum D2-1, a starter culture for soymilk fermentation

Akihito Endo, Fuko Sasaki, Shintaro Maeno, Yu Kanesaki, Yu Hamaguchi, Glaezel Angelique Torres, Satoru Tomita, Junichi Nakagawa

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

Soymilk contains several functional nutrients and is thus a promising ingredient for production of functional foods. The present research aimed to study starter properties, functional characteristics and safety of Lactobacillus paraplantarum D2-1, a promising starter culture for soymilk fermentation. Strain D2-1 actively fermented soymilk within 24 h but had weak activity of additional acid production after 7 d. Succinate and acetoin, which could be linked to flavour and taste, were accumulated in fermented soymilk. In vitro study revealed that the organism has several beneficial properties, including high survival ability in artificial gastric juice, high abilities of mucus adhesion and biofilm formation and production of γ-aminobutyric acid and conjugated linoleic acid, without any significant risks for consumption. Genome sequencing supported the desirable metabolic properties of the strain. These results indicate that L. paraplantarum D2-1 is a suitable starter for soymilk fermentation and is a promising probiotic candidate that can be used safely.

Original languageEnglish
Pages (from-to)857-869
Number of pages13
JournalInternational Journal of Food Sciences and Nutrition
Volume69
Issue number7
DOIs
Publication statusPublished - Oct 3 2018
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Food Science

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