Transformation, Purification, and Quantification of Soy Isoflavone from Lactobacillus sp. and Bifidobacterium sp.

Lactobacillus and Bifidobacterium are capable of hydrolyzing glycosidic bond of glycosidic isoflavone in soy extract (milk) during microbial fermentation. Each strain has proved enzymatic ability in converting the glucoside isoflavones to increased bioactive aglycone concentration in fermented soy milk. Various chromatographic techniques (TLC, HPLC, and LC) were used to study the analyte to know its range of applications.