Effect of Carbon Source on Antioxidant and Bacteriostatic Activities of Soybean Whey Fermented by Probiotic Bacterium
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Abstract:
Lactose and sucrose were chosen as carbon source and added to tofu whey, after fermentation by Lactobacillus acidophilus and Lactobacillus rhamnosus respectively. The effect of different carbon sources and their additive amount on the produce of acid, the antioxidant and bacteriostatic activity of them were investigated. The results indicated that the addition of sucrose improved the production of acid in the fermentation process, and the titratable acidity of soybean whey with 5% sucrose fermented by Lactobacillus acidophilus and Lactobacillus rhamnosus for 24 h reached 95.80 oT and 93.68 oT, respectively. The addition of sucrose increased the antioxidant activities of fermented soybean whey. After fermentation of 48h by Lactobacillus acidophilus and Lactobacillus rhamnosus with the addition of 5% sucrose, the reducing power was 2.57 and 2.47 mM Trolox/mL fermented soybean whey, ABTS scavenging ability was 37.69 and 37.98 mM Trolox/mL fermented soybean whey, and chelating ferrous was 75.69% and 78.70%. Moreover, it showed inhibitory effect on the growth of staphylococcus aureus and Escherichia coli, but no inhibitory effect on bacillus cereus . After 24 h fermertation, the bacteriostatic activity of soybean whey fermented by Lactobacillus acidophilus was much stronger than that by Lactobacillus rhamnosus. And it was enhanced slightly by adding 1% sucrose.
