Effects of Freeze-Dried Burdock Root and Ultrasonic Treatment on the Growth and β-Glucosidase Activity of Lactiplantibacillus plantarum FEL112 in the Fermentation of Black Soymilk.
- 1Department of Food Science, Fu Jen Catholic University, No. 510, Zhongzheng Rd., Xinzhuang District, New Taipei City 242062, Taiwan.
Abstract
Burdock (Arctium lappa L.) root, rich in inulin and polyphenols, has physiological activities and can serve as a nutritional source for microorganisms. The aim of this study was to investigate the effects of freeze-dried burdock root powder (BP) and ultrasonic treatment (US) on the growth and β-glucosidase activity (β-GA) of Lactiplantibacillus plantarum FEL112 (Lp-FEL112) in the fermentation of black soymilk (BS). The viable cell counts and β-GA of Lp-FEL112 incubated in different amounts of BP in BS (x% BP/BS, w/v) without US or using US (40 and 120 kHz) for 1% BP/BS were evaluated. The total phenolic content (TPC), antioxidant activity, and isoflavones in the fermented product extract (FE) for 1% BP/BS were analyzed. The β-GA of Lp-FEL112 for 1% BP/BS without US at 24 h was 16.01 ± 1.88 U/mL, higher than those in 3% BP/BS and 7% BP/BS, and was enhanced to 18.62-26.86 U/mL using US. The antioxidant activities, TPC, and the isoflavone aglycones (daidzein and genistein) ratio in the FE of 1% BP/BS were improved with US. This study demonstrated that adding a limiting amount of BP to BS combined with US in the fermentation of BS by Lp-FEL112 could eliminate the need for an extraction step while achieving enhancement in the functionality of the fermented products.
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BibTeX
@article{yang2026effects,
title = {{Effects of Freeze-Dried Burdock Root and Ultrasonic Treatment on the Growth and β-Glucosidase Activity of Lactiplantibacillus plantarum FEL112 in the Fermentation of Black Soymilk.}},
author = {Chun-Wei Yang and Wen-Ling Hsiao and Chun-Yao Yang},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = oct,
doi = {10.3390/foods15193563},
url = {https://europepmc.org/article/MED/42883672},
note = {CC BY},
}
RIS
TY - JOUR
TI - Effects of Freeze-Dried Burdock Root and Ultrasonic Treatment on the Growth and β-Glucosidase Activity of Lactiplantibacillus plantarum FEL112 in the Fermentation of Black Soymilk.
AU - Chun-Wei Yang
AU - Wen-Ling Hsiao
AU - Chun-Yao Yang
PY - 2026
DA - 2026/10/08
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193563
UR - https://europepmc.org/article/MED/42883672
AB - Burdock (Arctium lappa L.) root, rich in inulin and polyphenols, has physiological activities and can serve as a nutritional source for microorganisms. The aim of this study was to investigate the effects of freeze-dried burdock root powder (BP) and ultrasonic treatment (US) on the growth and β-glucosidase activity (β-GA) of Lactiplantibacillus plantarum FEL112 (Lp-FEL112) in the fermentation of black soymilk (BS). The viable cell counts and β-GA of Lp-FEL112 incubated in different amounts of BP in BS (x% BP/BS, w/v) without US or using US (40 and 120 kHz) for 1% BP/BS were evaluated. The total phenolic content (TPC), antioxidant activity, and isoflavones in the fermented product extract (FE) for 1% BP/BS were analyzed. The β-GA of Lp-FEL112 for 1% BP/BS without US at 24 h was 16.01 ± 1.88 U/mL, higher than those in 3% BP/BS and 7% BP/BS, and was enhanced to 18.62-26.86 U/mL using US. The antioxidant activities, TPC, and the isoflavone aglycones (daidzein and genistein) ratio in the FE of 1% BP/BS were improved with US. This study demonstrated that adding a limiting amount of BP to BS combined with US in the fermentation of BS by Lp-FEL112 could eliminate the need for an extraction step while achieving enhancement in the functionality of the fermented products.
SN - 2304-8158
ER -