Profiles of isoflavone and fatty acids in soymilk fermented with Lactobacilli, Bifidobacteria, or Streptococci

Young Woo Park, Seung Wook Lee, Hyung Kyoon Choi, Seung Ok Yang, Young Suk Kim, Ho Nam Chun, Pahn Shick Chang, Jae Hwan Lee

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5 Scopus citations


Distribution of isoflavones and fatty acids in soymilk fermented with 7 Lactobacilli (L-type), 7 Bifidobacteria (Btype), or 5 Streptococci (S-type) were monitored. Total isoflavones in fermented soymilk ranged from 5.24 to 8.59 μmol/g dry basis while those in unfermented soymilk were 8.06 μmol/g dry basis. Depending on the types of inoculated microorganisms, fermented soymilk showed different profiles in isoflavones, especially aglycones and β-glucosides. Four L-type fermented soymilk had significantly higher aglycone content (33.69-46.21%) and low β-glucosides compared to control (p<0.05). All Btype fermented soymilk showed significantly high aglycone levels (p<0.05). Out of 5 Streptococci, 4 strains produced over 82.2% aglycones. Lipid content ranged from 162 to 224 mg/g and linoleic acid was the highest, followed by oleic, linolenic, palmitic, and stearic acids. Average ratio of unsaturated to saturated fatty acids in control, L-, B-, and S-type fermented soymilks was 6.30, 6.09, 6.30, and 5.94, respectively. This study can help to develop a fermented soymilk containing high isoflavone aglycones and low fat content.

Original languageEnglish
Pages (from-to)294-298
Number of pages5
JournalFood Science and Biotechnology
Issue number2
StatePublished - 18 Apr 2009


  • Bifidobacteria
  • Fatty acid
  • Fermented soymilk
  • Isoflavone
  • Lactobacilli
  • Streptococci


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