Effect of storage and heat treatment on the levels of bioactive flavonoids produced in fermented soy beverages

Among vegetable functional products, soy-based foods stand out for their high content in protein and flavonoids, mainly isoflavones. The fermentation of soy beverages with selected bacterial strains is a way to obtain product enriched isoflavone aglycones, alongside other derivates bioactive flavonoids. Two activity on the transformation these compounds, Limosilactobacillus mucosae INIA P508 Bifidobacterium pseudocatenulatum P815, were tested beverage. Both produced concentration aglycones daidzein genistein, addition significant increase (P < 0.01) glycitein, O-desmethylangolensin, 6″-hydroxy-O-desmethylangolensin, tetrahydrodaidzein flavonoid such as kaempferol, naringenin luteolin. alternatives conserve developed explored, cold storage thermal treatment. Refrigeration did not affect isoflavones, even observing an aglycones. Similarly, treatment further room temperature reduce amounts genistein. Therefore, both could be used development isoflavones flavonoids which would maintain concentrations refrigeration or at after heat