Technologies
Fermentation improves bioavailability of calcium in soymilk
By Sue Mueller
Oct 7, 2007 - 4:58:46 PM

SUNDAY October 7, 2007 (Foodconsumer.org) -- Soymilk with calcium after fermented with probiotics has a better solubility of fortified calcium, which in turn boosts the bioavailability of the mineral, according to a new study published in a recent issue of Journal of Food Science.

Researchers from Victoria University tested a number strains in soymilk and found fermentation of calcium-fortified soymilk with Lactobacillus acidophilus ATCC 4962 and L. casei ASCC 290 increased the solubility of the mineral by 89 and 87 per cent respectively.

Calcium in forms of calcium phosphate, calcium carbonate, or calcium chloride is often added to soymilk to enhance its nutrition value, making it more marketable.  But some forms of added calcium may have poor solubility and often settle at the bottom of the container, according to the authors of the study.

The researchers also found fermentation with probiotics facilitated conversion of the natural glucoside form of isoflavones to the biologically active aglycone form.

Source:

Publication: Journal of Food Science

Published on-line ahead of print, doi: 10.1111/j.1750-3841.2007.00520.x

Title: "Fermentation of Calcium-Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic Acids"

Authors: A.L. Tang, N.P. Shah, G. Wilcox, K.Z.Walker, L. Stojanovska