ArticleFood technology and biotechnology
Co-Cultivation of Yoghurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yoghurt.
Article in Food technology and biotechnology. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Effect of a Se-enrichedFood chemistry: X · 2026Article
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3 authors.
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Abstract
Research background: Functional foods that improve sleep quality are attracting increasing attention. Melatonin is a key component that regulates circadian rhythms in humans. Soy milk yoghurt contains melatonin and antioxidants and has beneficial health properties. Many authors have investigated soy milk yoghurt produced by probiotic bacteria. This is the first study to explore the effect of using yoghurt bacteria co-cultivated with probiotics to improve melatonin content and antioxidant activity. This study investigates the melatonin, serotonin and tryptophan contents, antioxidant activity, physical and sensory properties of soy milk yoghurt bacteria co-cultured with different probiotics. Experimental approach: Soy milk was fermented with four combinations of yoghurt bacteria and probiotics, namely Results and conclusions: The highest melatonin mass fractions were found in soy milk yoghurt fermented with SB-BY (21.20 ng/g) and SB-YC (23.51 ng/g), while the highest tryptophan mass fraction was found in SB-LA (397.18 ng/g). Fermentation with different bacterial culture combinations resulted in various antioxidant activities. The yoghurt fermented with SB-LA had the strongest antioxidant activity, as indicated by DPPH IC Novelty and scientific contribution: The co-cultivation of yoghurt bacteria and probiotics (
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