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<p>Synbiotic-fermented soymilk offers potential benefits by combining soymilk, probiotics, and prebiotics. This study assessed the effects of fructooligosaccharides (FOS) supplementation on the quality characteristics of soymilk fermented with <i>Levilactobacillus brevis</i> VTCC 10397. The results showed that viable cell counts and physicochemical characteristics remained unaffected by FOS supplementation during fermentation. In contrast, FOS supplementation (3 and 5%) significantly improved probiotic viability, increased titratable acidity, and decreased pH after 21&#xa0;days of refrigerated storage. Consequently, viscosity, water-holding capacity, and textural properties were enhanced. Furthermore, supplementation with 3 and 5% FOS significantly increased total phenolic and flavonoid contents, thereby elevating reducing power and radical scavenging activity. Thus, soymilk fermented with <i>L. brevis</i> VTCC 10397 and FOS demonstrates potential as a functional food with enhanced antioxidant properties.</p>

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Effects of fructooligosaccharides on the physicochemical and antioxidant properties of soymilk fermented with Levilactobacillus brevis VTCC 10397

  • 期刊论文

  • 发表日期：

    2026年3月8日

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  • Nguyen Hong Khoi Nguyen,
  • Nam Quoc Tran,
  • Thuan Huynh Dinh Nguyen,
  • Ha Le Nguyen

摘要

Synbiotic-fermented soymilk offers potential benefits by combining soymilk, probiotics, and prebiotics. This study assessed the effects of fructooligosaccharides (FOS) supplementation on the quality characteristics of soymilk fermented with Levilactobacillus brevis VTCC 10397. The results showed that viable cell counts and physicochemical characteristics remained unaffected by FOS supplementation during fermentation. In contrast, FOS supplementation (3 and 5%) significantly improved probiotic viability, increased titratable acidity, and decreased pH after 21 days of refrigerated storage. Consequently, viscosity, water-holding capacity, and textural properties were enhanced. Furthermore, supplementation with 3 and 5% FOS significantly increased total phenolic and flavonoid contents, thereby elevating reducing power and radical scavenging activity. Thus, soymilk fermented with L. brevis VTCC 10397 and FOS demonstrates potential as a functional food with enhanced antioxidant properties.