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Food Microbiol

Title:		Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation
Author(s):		Harle O; Falentin H; Niay J; Valence F; Courselaud C; Chuat V; Maillard MB; Guedon E; Deutsch SM; Thierry A;
Address:		"STLO, INRAE, Agrocampus Ouest, Rennes, France; Triballat Noyal, Noyal-sur-Vilaine, France. Electronic address: olivier.harle@inrae.fr. STLO, INRAE, Agrocampus Ouest, Rennes, France. Electronic address: helene.falentin@inrae.fr. Triballat Noyal, Noyal-sur-Vilaine, France. STLO, INRAE, Agrocampus Ouest, Rennes, France. Electronic address: florence.valence@inrae.fr. STLO, INRAE, Agrocampus Ouest, Rennes, France. Electronic address: victoria.chuat@inrae.fr. STLO, INRAE, Agrocampus Ouest, Rennes, France. Electronic address: marie-bernadette.maillard@inrae.fr. STLO, INRAE, Agrocampus Ouest, Rennes, France. Electronic address: eric.guedon@inrae.fr. STLO, INRAE, Agrocampus Ouest, Rennes, France. Electronic address: stephanie-marie.deutsch@inrae.fr. STLO, INRAE, Agrocampus Ouest, Rennes, France. Electronic address: anne.thierry@inrae.fr"
Journal Title:		Food Microbiol
Year:		2020
Volume:		20200108
Issue:
Page Number:		103410 -
DOI:		10.1016/j.fm.2019.103410
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"This study explores the ability of lactic acid bacteria (LAB) to ferment soy juice. The ability of 276 LAB strains from 25 species to ferment the principal soy carbohydrates, sucrose, raffinose or stachyose was tested in synthetic media and a soy juice. Fermented soy juices (FSJs) were characterized for their odor. Selected FSJs were characterized by targeted metabolomics. All Streptococcus, 83% of Leuconostoc and Lactobacillus and 41% of Lactococcus strains were sucrose-positive, while only 36% of all the LAB strains tested were raffinose-positive and 6% stachyose-positive. Nearly all (97%) the sucrose-positive strains fermented soy juice, indicating that an ability to use sucrose is a good criterion to select strains for soy juice fermentation. Among the most efficient acidifying strains, 46 FSJs had an odor deemed to be acceptable. FSJ composition was dependent on both species and strains: 17/46 strains deglycosylated soy juice isoflavones, the 27 S. thermophilus strains converted a mean 4.4 +/- 0.1 g/L of sucrose into 3.0 +/- 0.1 g/L of lactic acid versus 5.2 +/- 0.1 g/L into 2.2 +/- 0.1 g/L for the 18 Lactobacillus and one Lactococcus strains. This study highlights the diversity of the metabolic profiles of LAB strains in soy juice fermentation"
Keywords:		*Fermentation Fermented Foods/*microbiology Food Handling Food Microbiology Fruit and Vegetable Juices/*microbiology Lactobacillales/*metabolism Lactobacillus/metabolism Lactococcus/metabolism Leuconostoc/metabolism Odorants/*analysis Soybeans Isoflavone;
Notes:		"MedlineHarle, Olivier Falentin, Helene Niay, Jerome Valence, Florence Courselaud, Celine Chuat, Victoria Maillard, Marie-Bernadette Guedon, Eric Deutsch, Stephanie-Marie Thierry, Anne eng England 2020/03/07 Food Microbiol. 2020 Aug; 89:103410. doi: 10.1016/j.fm.2019.103410. Epub 2020 Jan 8"