Synergistic fermentation of vitamin B2 (riboflavin) bio-enriched soy milk: optimization and techno-functional characterization of next generation functional vegan foods

Authors: RANA, ANANYA - National Institute Of Food Technology Entrepreneurship And Management(NIFTEM); TANEJA, NEETU - National Institute Of Food Technology Entrepreneurship And Management(NIFTEM); SINGH, ANUPAMA - National Institute Of Food Technology Entrepreneurship And Management(NIFTEM); DHEWA, TEJPAL - Central University Of Haryana; KUMAR, VIKRAM - National Institute Of Food Technology Entrepreneurship And Management(NIFTEM); KUMAR, ANKUR - National Institute Of Food Technology Entrepreneurship And Management(NIFTEM); CHAUHAN, KOMAL - National Institute Of Food Technology Entrepreneurship And Management(NIFTEM); Juneja, Vijay; OBEROI, HARINDER - National Institute Of Food Technology Entrepreneurship And Management(NIFTEM)

Submitted to: Discover Food
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/2/2025
Publication Date: 1/16/2025
Citation: Rana, A., Taneja, N.K., Singh, A., Dhewa, T., Kumar, V., Kumar, A., Chauhan, K., Juneja, V.K., Oberoi, H.S. 2025. Synergistic fermentation of vitamin B2 (riboflavin) bio-enriched soy milk: optimization and techno-functional characterization of next generation functional vegan foods. Discover Food. https://doi.org/10.1007/s44187-025-00269-x.
DOI: https://doi.org/10.1007/s44187-025-00269-x

Interpretive Summary: Fermented soymilk with probiotic strains is a food product that has gained popularity as a viable way to develop a nutrient-rich probiotic product. This study was designed to assess the effects of time, temperature and pH on riboflavin production during the fermentation and formulating optimum conditions for maximum riboflavin production as well as probiotic count. The study identified the optimal conditions for maximizing riboflavin production (481 micro-gram/L) and probiotic viability (9 log CFU/mL), specifically at a temperature of 36C, pH 5.5, fermentation time of 11 hours. The results suggest that combination of probiotic cultures can be effectively utilized in industrial processes to improve the overall acceptability of soy-based fermented products, making them more suitable for lactose-intolerant consumers.

Technical Abstract: Riboflavin (vitamin B2) is an essential vitamin that plays a crucial role in cellular growth, energy production, and redox potential. This study focused on developing riboflavin-enriched soy milk by fermenting it with riboflavin probiotic strains of Lactiplantibacillus plantarum along with the traditional starter culture Lactobacillus acidophilus NCIM 2902. Processing parameters responsible for fermentation were optimized for riboflavin content and probiotic count using the central composite design approach. Designed experiments were conducted having six independent variables: temperature (A: 35-45C), pH (B: 4-6), time (C: 3-18 h), and inoculation concentrations for strains L. plantarum MTCC 25432 (D: 1-2%), L. plantarum MTCC 25433 (E: 1-2%) and L. acidophilus NCIM 2902 (F: 1-2%) to evaluate their effect on total probiotic count and riboflavin concentration. Statistical analysis revealed that the optimum values of independent variables obtained by numerical optimization were A (36), B (5.5), C (11 h), D (2%), E (2%), and F (0.43%) for maximum riboflavin content (481 µg L-1) and probiotic count (9 CFU mL-1) in fermented soymilk. The second-order model was found to be adequate for the prediction of responses. It could be concluded that strains of lactic acid bacteria under optimized conditions can increase 3-fold riboflavin concentration, and the probiotic count was maintained at 9 log CFU/ml.