African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Nano study of antioxidant activities of fermented soy whey prepared with lactic acid bacteria and kefir

M. Monajjemi1*, A. L. Nurul Aminin1,2, A. R. Ilkhani1 and F. Mollaamin3        
1Department of Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran. 2Department of Chemistry, Faculty of Mathematics and Natural Sciences, Diponegoro University Semarang, Indonesia. 3Department of Chemistry, Qom Branch, Islamic Azad University, Qom, Iran.
Email: [email protected]

  •  Accepted: 12 December 2011
  •  Published: 16 January 2012


This study aims were to test antioxidative activity of supernatant from fermented soy whey to find out their nutraceutical potential. Fermented soy whey was prepared usingLactobacillus plantarumStreptococcus thermophilus and Kefir, fermented at room temperature (25-26°C) for 24 and 48 h. Antioxidative properties were assessed by DPPH(2,2-diphenyl-1-picrylhydrazyl) scavenging activity and reducing power. All fermented soy whey extracts exhibited a potentially antioxidant activities, yet extract kefir soy whey with 48 h incubation gave significant highest antioxidant activity compared to others. The resultssuggest that fermented soy whey formulations could provide a functional food  alternative to milk-based fermented products.


Key words: Soy whey, fermentation, LAB, Kefir, antioxidant.