Evaluation of bioactive and anti-nutritional compounds during soymilk fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG [Evaluación del contenido de compuestos bioactivos y antinutricionales durante la fermentación de leche de soya con Lactobacillus plantarum BAL-03 ITTG y Lactobacillus fermentum BAL-21 ITTG]

Soymilk is a food rich in proteins, phenolic compounds and lactose-free. However, due to organoleptic and anti-nutritional characteristics, soymilk is not very popular among the population. The objectives of this article are to evaluate the changes in the activity of a-galactosidase and/3-glucosidase, as well as phytates, isoflavones, phenolic compounds contents and antioxidant activity of soymilk during the fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG. Soymilk was fermented for 24 h with L plantarum and L fermentum separately, with an increase of 1.2 to 1.4 log CFU g-1 for both strains. The results showed that the strains are able to produce β-glucosidase, carrying out the conversion of β-glucosides in their corresponding aglycones, with an increase of 420 to 490%25. In addition, the strains can decrease approximately 20%25 of the content of phytate in soymilk during fermentation. Therefore, both strains could be used in future works to obtain food from fermented soymilk. © 2019, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.

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