数字农科院2.0

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： Miao Hu;Zhiliang Tian;Jiao Wang;Weimin Meng;Pengfei Zhang;Zifan Yuan;Bei Fan;Fengzhong Wang;Shuying Li

作者机构：

关键词： Bacillus subtilis;Digestive stability;Fermented soymilk;Functional properties;Spore formation

期刊名称： Food Bioscience

ISSN： 2212-4292

年卷期： 2025 年 68 卷

页码：

收录情况： SCIE（2025版） ; ; 农林核心（2024版）

摘要： Fermentation of soymilk by Bacillus subtilis enhances its nutritional value, meeting demand for high-protein, low-fat 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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