{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T08:08:27Z","timestamp":1788768507371,"version":"build-2803163510"},"reference-count":37,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T00:00:00Z","timestamp":1788739200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T00:00:00Z","timestamp":1788739200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012246","name":"Priority Academic Program Development of Jiangsu Higher Education Institutions","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012246","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Germinated soy milk (GSM) is a promising functional beverage rich in bioavailable aglycone isoflavones. However, its nutrient\u2010dense matrix renders it highly susceptible to microbial spoilage and rapid physical destabilization. This study evaluated the efficacy of nisin as a non\u2010thermal biopreservation intervention to retard quality deterioration in GSM at ambient temperature (25\u2009\u00b0C).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The untreated control spoiled rapidly within 3\u2009days, characterized by a microbial surge (total colony count reaching 6.43\u2009log\u2009CFU\u2009mL\n                      <jats:sup>\u22121<\/jats:sup>\n                      by day 7), a precipitous pH drop (from 6.48 to 5.33), macroscopic gelation, and severe particle enlargement (volume\u2010weighted mean diameter\n                      <jats:italic>D<\/jats:italic>\n                      [4,\u20093] increased from ~1.0\u2009\u03bcm to &gt;64.0\u2009\u03bcm). Conversely, nisin intervention (0.4\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) effectively suppressed microbial growth, maintaining total colony count at a safe level of 2.67\u2009log\u2009CFU\u2009mL\n                      <jats:sup>\u22121<\/jats:sup>\n                      on day 7. This microbial inhibition sustained the system pH at ~5.99, successfully preventing acid\u2010induced protein aggregation and preserving emulsion homogeneity (\n                      <jats:italic>D<\/jats:italic>\n                      [4,\u20093] at 6.0\u2009\u03bcm). Furthermore, nisin significantly mitigated the microbial\u2010driven degradation of phytochemicals, reducing the loss rate of aglycone isoflavones from 56.63% (control) to 29.29% after 7\u2009days.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>By effectively blocking the \u2018microbial proliferation\u2013acidification\u2013aggregation\u2019 deterioration cascade, nisin extended the ambient shelf life of GSM to 5\u2009days. This targeted biopreservation strategy provides a robust framework for developing physically stable, clean\u2010label, and nutritionally enhanced plant\u2010based functional beverages. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71057","type":"journal-article","created":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T07:19:58Z","timestamp":1788765598000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Preventing physical destabilization and bioactive isoflavone loss in germinated soy milk using nisin"],"prefix":"10.1002","author":[{"given":"Bowen","family":"Qin","sequence":"first","affiliation":[{"name":"Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology Nanjing Agricultural University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kun","family":"Luo","sequence":"additional","affiliation":[{"name":"Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology Nanjing Agricultural University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sijin","family":"Wu","sequence":"additional","affiliation":[{"name":"Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology Nanjing Agricultural University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muhammad","family":"Bilal","sequence":"additional","affiliation":[{"name":"Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology Nanjing Agricultural University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiajing","family":"Fang","sequence":"additional","affiliation":[{"name":"Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology Nanjing Agricultural University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chong","family":"Xie","sequence":"additional","affiliation":[{"name":"Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology Nanjing Agricultural University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9385-3218","authenticated-orcid":false,"given":"Pei","family":"Wang","sequence":"additional","affiliation":[{"name":"Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology Nanjing Agricultural University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0191-6315","authenticated-orcid":false,"given":"Runqiang","family":"Yang","sequence":"additional","affiliation":[{"name":"Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology Nanjing Agricultural University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,7]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2025.2505237"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.146055"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.143247"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2026.147932"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2025.116028"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2025.111599"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2026.149015"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.134774"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14183281"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1042\/BSR20241594"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2025.2517822"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11233820"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.radphyschem.2026.114114"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.105414"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.143130"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2020.108650"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1039\/d4fo04103h"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.70146"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1002\/jemt.23150"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.3855\/jidc.17405"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.01.051"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.09.034"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14142511"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2025.102844"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41579-024-01037-x"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2026.105066"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1039\/d5fo05533d"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.139229"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2026.112927"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jcim.4c01050"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14081338"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1039\/d5fo04998a"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochms.2025.100279"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5c05927"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13060844"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13030367"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2026.103528"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.71057","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/jsfa.71057","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.71057","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T07:19:59Z","timestamp":1788765599000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.71057"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,7]]},"references-count":37,"alternative-id":["10.1002\/jsfa.71057"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.71057","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,7]]},"assertion":[{"value":"2026-05-18","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-08-25","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-07","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"jsfa.71057"}}