Assessment of Ultrasonic Stress on Survival and β-Glucosidase Activity of Encapsulated BCRC 10357 in Fermentation of Black Soymilk

Overview

Journal Foods

Specialty Biotechnology

Date 2022 May 14

PMID 35563956

Authors

Hung-Chih Tseng

Chun-Yao Yang

Affiliations

Soon will be listed here.

Abstract

The enhanced β-glucosidase activity of encapsulated BCRC 10357 within calcium alginate capsules was investigated by ultrasonic stimulation to induce the stress response of the bacteria for the biotransformation of isoflavones in black soymilk. The effects of various ultrasound durations, sodium alginate concentrations (% ALG), and cell suspensions on the β-glucosidase activity of encapsulated bacteria were explored. The β-glucosidase activity of encapsulated BCRC 10357 with ultrasonic stimulation (40 kHz/300 W) was greater than that without ultrasound. With 20 min of ultrasonic treatment, the β-glucosidase activity of encapsulated BCRC 10357 from 2% ALG/0.85% NaCl cell suspension was 11.47 U/mL at 12 h, then increased to 27.43 U/mL at 36 h and to 26.25 U/mL at 48 h in black soymilk at 37 °C, showing the high adaptation of encapsulated BCRC 10357 encountering ultrasonic stress to release high β-glucosidase until 48 h, at which point the ratio of isoflavone aglycones (daidzein and genistein) in total isoflavones (daidzin, genistin, daidzein, and genistein) was 98.65%, reflecting the effective biotransformation of isoflavone glycosides into aglycones by β-glucosidase. In this study, the survivability and β-glucosidase activity of encapsulated BCRC 10357 were enhanced under ultrasonic stimulation, and were favorably used in the fermentation of black soymilk.

Citing Articles

Impacts of Ultrasonic Treatment for Black Soybean Okara Culture Medium Containing Choline Chloride on the β-Glucosidase Activity of BCRC 10357.

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PMID: 37893674 PMC: 10606564. DOI: 10.3390/foods12203781.

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