Effect of spore formation on quality, digestive stability and functional properties of Bacillus subtilis BSNK-5 fermented soymilk
文献类型： 外文期刊
作者： Hu, Miao 1 ; Tian, Zhiliang 1 ; Wang, Jiao 1 ; Meng, Weimin 1 ; Zhang, Pengfei 1 ; Yuan, Zifan 1 ; Fan, Bei 1 ; Wang, Fengzhong 1 ; Li, Shuying 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China
2.Chinese Acad Agr Sci, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
3.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
关键词： Bacillus subtilis; Spore formation; Fermented soymilk; Digestive stability; Functional properties
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 68 卷
页码：
收录情况： SCI
摘要： Fermentation of soymilk by Bacillus subtilis enhances its nutritional value, meeting demand for high-protein, lowfat foods. However, with the fermentation time increases, the sensory and flavor of the fermented soymilk deteriorates, limiting its development. Related research showed that the growth and metabolism of B. subtilis can be effectively regulated by forming spores. Therefore, this study explores the effect of spore formation on the quality, digestive stability, and functional properties of B. subtilis BSNK-5 fermented soymilk. Results showed that adding 5 g/L K2HPO4 after 12 h of fermentation maximized spore density and efficiency. After spore formation, the Browning Index decreased, while protein and fat degradation, total phenol content, and antioxidant activity increased. In vitro digestion tests revealed higher total cell density, nattokinase content, and antioxidant activity. These findings highlight the role of spore formation in improving the quality and stability of B. subtilis-fermented soymilk, suggesting potential for enhancing probiotic food products.
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