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<p>Exopolysaccharide (EPS) is a biopolymer produced by microorganisms. This study aimed to optimize EPS production from lactic acid bacteria (LAB) to enhance the gelation quality of fermented soy milk by varying physical growth conditions. EPS was purified using gel filtration column chromatography, and the proximate composition of the fermented soy milk was analyzed according to AOAC methods. <i>Lactiplantibacillus plantarum</i> JCM 1149 produced a crude EPS yield of 166.4&#xa0;mg/100&#xa0;mL under optimized conditions (i.e. 35&#xa0;°C, pH 4.8, 0.5&#xa0;mL inoculum) after 24&#xa0;h, while the purified EPS was 158.6&#xa0;mg/100&#xa0;mL with a glucose equivalent of 0.209&#xa0;g/100&#xa0;mL. Fermented soy milk produced under these conditions (sample T) was compared to a control prepared with a commercial yogurt starter culture (sample C). Sample T had a higher water-holding capacity (69.1%) and lower syneresis (35.80%) than sample C (30.80% and 41.01%, respectively). No significant differences (p &gt; 0.05) were observed between samples for protein, lipid, nitrogen-free extract, or fiber content. However, sample T showed significantly higher moisture content (80.62 ± 0.30%) and energy (46.64 ± 0.29&#xa0;kcal) slightly lower ash content (0.37 ± 0.00%) compared to sample C (0.41 ± 0.00%). Total viable counts were similar between samples C (7.10 × 10<sup>2</sup>&#xa0;cfu/mL) and T (7.60 × 10<sup>2</sup>&#xa0;cfu/mL). Sensory evaluation indicated that sample T had higher overall acceptability (7.46 ± 0.08) than sample C (6.98 ± 0.10). These results demonstrate that EPS-producing LAB can improve the gelation, functional, and nutritional qualities of fermented soy milk.</p> Graphical abstract <p></p>

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Optimizing Lactiplantibacillus plantarum JCM 1149 growth conditions for improvement of the gelation and nutritional qualities of fermented soy milk

  • 期刊论文

  • 发表日期：

    2026年2月5日

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  • Binta Buba Adamu,
  • Jeremiah David Bala,
  • Helen Shnada Auta,
  • Ocheme Ocheme Boniface,
  • Oluwafemi Adebayo Oyewole,
  • Hafsat Babayi,
  • Mercy Itohan Aboh,
  • Naga Raju Maddela,
  • Ram Prasad

摘要

Exopolysaccharide (EPS) is a biopolymer produced by microorganisms. This study aimed to optimize EPS production from lactic acid bacteria (LAB) to enhance the gelation quality of fermented soy milk by varying physical growth conditions. EPS was purified using gel filtration column chromatography, and the proximate composition of the fermented soy milk was analyzed according to AOAC methods. Lactiplantibacillus plantarum JCM 1149 produced a crude EPS yield of 166.4 mg/100 mL under optimized conditions (i.e. 35 °C, pH 4.8, 0.5 mL inoculum) after 24 h, while the purified EPS was 158.6 mg/100 mL with a glucose equivalent of 0.209 g/100 mL. Fermented soy milk produced under these conditions (sample T) was compared to a control prepared with a commercial yogurt starter culture (sample C). Sample T had a higher water-holding capacity (69.1%) and lower syneresis (35.80%) than sample C (30.80% and 41.01%, respectively). No significant differences (p > 0.05) were observed between samples for protein, lipid, nitrogen-free extract, or fiber content. However, sample T showed significantly higher moisture content (80.62 ± 0.30%) and energy (46.64 ± 0.29 kcal) slightly lower ash content (0.37 ± 0.00%) compared to sample C (0.41 ± 0.00%). Total viable counts were similar between samples C (7.10 × 102 cfu/mL) and T (7.60 × 102 cfu/mL). Sensory evaluation indicated that sample T had higher overall acceptability (7.46 ± 0.08) than sample C (6.98 ± 0.10). These results demonstrate that EPS-producing LAB can improve the gelation, functional, and nutritional qualities of fermented soy milk.

Graphical abstract