Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides
High potential is attributed to the concomitant use of probiotics and prebiotics in a single food product, called “synbiotics”, where the prebiotic component distinctly favours the growth and activity of probiotic microbes. This study implemented a detailed comparison between the prebiotic effect of...
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2025-04-01
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| author | Minnu Sasi Sandeep Kumar Om Prakash Veda Krishnan Vinayaka Govind Singh Tomar Jigni Mishra Arpitha S R Parshant Kaushik Virendra Singh Rana Anil Dahuja |
| author_facet | Minnu Sasi Sandeep Kumar Om Prakash Veda Krishnan Vinayaka Govind Singh Tomar Jigni Mishra Arpitha S R Parshant Kaushik Virendra Singh Rana Anil Dahuja |
| author_sort | Minnu Sasi |
| collection | DOAJ |
| description | High potential is attributed to the concomitant use of probiotics and prebiotics in a single food product, called “synbiotics”, where the prebiotic component distinctly favours the growth and activity of probiotic microbes. This study implemented a detailed comparison between the prebiotic effect of Fructooligosaccharides (FOSs) and Raffinose family oligosaccharides (RFOs) on the viable count of bacteria, hydrolysis into monosaccharides, the biosynthesis of short-chain fatty acids and sensory attributes of soymilk fermented with 1% (<i>v</i>/<i>v</i>) co-cultures of <i>Lacticaseibacillus rhamnosus</i> JCM1136 and <i>Weissella confusa</i> 30082b. The highest viable count of 1.21 × 10<sup>9</sup> CFU/mL was observed in soymilk with 3% RFOs added as a prebiotic source compared with MRS broth with 3% RFOs (3.21 × 10<sup>8</sup>) and 3% FOS (6.2 × 10<sup>7</sup> CFU/mL) when replaced against glucose in MRS broth. Raffinose and stachyose were extensively metabolised (4.75 and 1.28-fold decrease, respectively) in 3% RFOs supplemented with soymilk, and there was an increase in glucose, galactose, fructose (2.36, 1.55, 2.76-fold, respectively) in soymilk supplemented with 3% FOS. Synbiotic soymilk with 3% RFOs showed a 99-fold increase in methyl propionate, while the one supplemented with 3% FOS showed an increase in methyl butyrate. The highest acceptability based on the sensory attributes was for soymilk fermented with 2% RFOs + 2% FOS + 2% table sugar + 1% vanillin (7.87 ± 0.52) with high mouth feel, product consistency, taste, and flavour. This study shows that the simultaneous administration of soy with probiotic bacteria and prebiotic oligosaccharides like FOSs and RFOs enhance the synergistic interaction between them, which upgraded the nutritional and sensory quality of synbiotic soymilk. |
| format | Article |
| id | doaj-art-16114d1e96d842dfa4dc4bc2ecc10242 |
| institution | DOAJ |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-04-01 |
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| series | Fermentation |
| spelling | doaj-art-16114d1e96d842dfa4dc4bc2ecc102422025-08-20T03:13:30ZengMDPI AGFermentation2311-56372025-04-0111419410.3390/fermentation11040194Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of OligosaccharidesMinnu Sasi0Sandeep Kumar1Om Prakash2Veda Krishnan3Vinayaka4Govind Singh Tomar5Jigni Mishra6Arpitha S R7Parshant Kaushik8Virendra Singh Rana9Anil Dahuja10Department of Plant Physiology and Biochemistry, Bihar Agricultural University, Sabour, Bhagalpur 813210, Bihar, IndiaDivision of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, IndiaSymbiosis Centre for Climate Change and Sustainability, Symbiosis International University (Deemed), Pune 412115, Maharashtra, IndiaDivision of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, IndiaStatistics and Economics Section, ICAR-Sugarcane Breeding Institute, Coimbatore 641007, Tamil Nadu, IndiaDivision of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, IndiaDivision of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110012, IndiaDivision of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, IndiaDivision of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110012, IndiaDivision of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110012, IndiaDivision of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, IndiaHigh potential is attributed to the concomitant use of probiotics and prebiotics in a single food product, called “synbiotics”, where the prebiotic component distinctly favours the growth and activity of probiotic microbes. This study implemented a detailed comparison between the prebiotic effect of Fructooligosaccharides (FOSs) and Raffinose family oligosaccharides (RFOs) on the viable count of bacteria, hydrolysis into monosaccharides, the biosynthesis of short-chain fatty acids and sensory attributes of soymilk fermented with 1% (<i>v</i>/<i>v</i>) co-cultures of <i>Lacticaseibacillus rhamnosus</i> JCM1136 and <i>Weissella confusa</i> 30082b. The highest viable count of 1.21 × 10<sup>9</sup> CFU/mL was observed in soymilk with 3% RFOs added as a prebiotic source compared with MRS broth with 3% RFOs (3.21 × 10<sup>8</sup>) and 3% FOS (6.2 × 10<sup>7</sup> CFU/mL) when replaced against glucose in MRS broth. Raffinose and stachyose were extensively metabolised (4.75 and 1.28-fold decrease, respectively) in 3% RFOs supplemented with soymilk, and there was an increase in glucose, galactose, fructose (2.36, 1.55, 2.76-fold, respectively) in soymilk supplemented with 3% FOS. Synbiotic soymilk with 3% RFOs showed a 99-fold increase in methyl propionate, while the one supplemented with 3% FOS showed an increase in methyl butyrate. The highest acceptability based on the sensory attributes was for soymilk fermented with 2% RFOs + 2% FOS + 2% table sugar + 1% vanillin (7.87 ± 0.52) with high mouth feel, product consistency, taste, and flavour. This study shows that the simultaneous administration of soy with probiotic bacteria and prebiotic oligosaccharides like FOSs and RFOs enhance the synergistic interaction between them, which upgraded the nutritional and sensory quality of synbiotic soymilk.https://www.mdpi.com/2311-5637/11/4/194lactic acid bacteriaco-culture fermentationsynbiotic soymilkfructooligosaccharidesraffinose oligosaccharidesSCFA |
| spellingShingle | Minnu Sasi Sandeep Kumar Om Prakash Veda Krishnan Vinayaka Govind Singh Tomar Jigni Mishra Arpitha S R Parshant Kaushik Virendra Singh Rana Anil Dahuja Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides Fermentation lactic acid bacteria co-culture fermentation synbiotic soymilk fructooligosaccharides raffinose oligosaccharides SCFA |
| title | Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides |
| title_full | Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides |
| title_fullStr | Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides |
| title_full_unstemmed | Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides |
| title_short | Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides |
| title_sort | evaluation of sensory properties and short chain fatty acid production in fermented soymilk on addition of fructooligosaccharides and raffinose family of oligosaccharides |
| topic | lactic acid bacteria co-culture fermentation synbiotic soymilk fructooligosaccharides raffinose oligosaccharides SCFA |
| url | https://www.mdpi.com/2311-5637/11/4/194 |
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