Harutoshi Tsuda

LAB lactic acid bacteria UPLC-Q-TOF MS ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry INTRODUCTION Soy milk products are currently being incorporated into modern Western diets owing to their beneficial health effects. Although soy milk lacks vitamin B12, soy protein has the highest nutritional value among food sources derived from plants.

2. Materials and Methods 2.1. Samples and Reagents Blautia hansenii (JCM00014655) were obtained from the Riken Bio Resource Research Center (Ibaraki, Japan). The bacteria were cultured in GAM Broth (Nippon Suisan Kaisha, Ltd., Tokyo, Japan), modified with 5% CO2 at 37 °C. After 48 h, the cultured medium was centrifuged at 500 rpm. Then, the precipitate was collected and washed with physiological saline. Subsequently, it was sterilized at 121 °C for 15 min using an autoclave.