ArticleFrontiers in nutrition2023
Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Enhancement of isoflavone aglycones, GABA, and mineral bioavailability inFood chemistry: X · 2026Article
- Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink-Based Yogurt.International journal of food science · 2026Article
- Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage.Foods (Basel, Switzerland) · 2025Review
- Article
- Investigating the volatile and non-volatile metabolites in soy cheese fermented withFood chemistry: X · 2025Article
- Impact of fermentation on the processing and digestion characteristics of honeysuckle polyphenols byFrontiers in nutrition · 2025Article
- Characterization of fermented foods: bone health.Frontiers in nutrition · 2025Review
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Authors and funding
10 authors.
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Abstract
Introduction: Analysis of the composition of yogurt alternatives (YAs) during fermentation provides critical information for evaluating its quality and nutritional attributes. Method: We investigated the effects of homotypic (HO) and heterotypic (HE) lactic acid bacteria on the nutritional and mineral bioavailabilities of soybean YA (SYA) during fermentation. Result: The acidic amino acid (Glu, Asp) and organic acid contents in HO-fermented YA were increased from 2.93, 1.71, and 7.43 mg/100 g to 3.23, 1.82, and 73.47 mg/100 g, respectively. Moreover, both HO and HE lactic acid bacteria fermentation enhanced mineral absorptivity. They altered the molecular speciation of minerals from a large molecular type (2,866 Da) to a small molecular type (1,500 Da), which was manifested in a time-dependent manner. Furthermore, YA substantially increased the bone mass in a zebrafish osteoporosis model, further highlighting the potential of lactic acid bacterial fermentation for mineral bioavailability. Discussion: This study provides a foundation for understanding the effects of fermentation conditions on the composition and bioavailability of minerals in YA and can assist in its production.
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