Hydrolysis of flatulence causing oligosaccharides by α‑d‑galactosidase of a probiotic Lactobacillus plantarum MTCC 5422 in selected legume flours and elaboration of probiotic attributes in soy‑based fermented product.

In the background of increasing research interest
in food fermentations involving beneficial culture, the
focus present study was to evaluate the ability of a single
desirable bacterial culture to impart multiple benefits
to the product being prepared therein. The intracellular
α-d-galactosidase elaborated by Lactobacillus plantarum
MTCC 5422 in formulated soy whey broth for Lactobacillus
on partial purification exhibited an activity of 1.2 U/mL
with specific activity of 12.0 U/mg and a threefold purification.
The partially purified enzyme had a molecular mass
of 84 kDa, pH and temperature optima of 5.8 and 45 °C,
respectively, and enzyme stability of 30 min at 55 °C.
Selected legume flours treated (2 h at 45 °C) with partially
purified α-d-galactosidase resulted in lowering raffinose
and stachyose levels in the range of 50–74 and 66–85 %,
respectively. Soy-based fermented probiotic curd prepared
with L. plantarum MTCC 5422 from α-d-galactosidase
treated soy protein isolate showed almost 99 % decrease
in levels of raffinose and stachyose. In the final product,
the probiotic culture of L. plantarum MTCC 5422 reached
viable population of 9.4 log10 CFU/g and elaborated short
chain fatty acids such as acetic, butyric and propionic acids
in appreciable quantity. The product was devoid of any
contaminating foodborne pathogenic bacterial species. At
the same time, the product had appropriate levels of pH,
acidity and antibacterial activity against Bacillus cereus.