LAUSR

Božanic �R.,�Lovkovic �S.,�Jelicic �I.�(2011):�Optimisingfermentation of soymilk with probiotic bac - teria .�CzechJ.�FoodSci.,�29:�51-56. SoymilkwasfermentedwithprobioticcultureABT5�andyoghurtculturewiththeadditionofbifidobacteriaatdif- ferenttemperatures � (37°Cand � 42°C) � withtheaimofshorteningthefermentationtimeandproducingaprobiotic� fermentedsoymilk. �Duringthefermentationandstorageofthefermentedsoymilk �(28�daysat �+4°C), �thechangesin� pH-valueandviablecellscountwereobserved. �Incubationtemperaturedidnotaffectsignificantlyfermentationtime� (7�hat �42°Cand �8�hat �37°C, �respectively), �withABT5�culture �(Lactobacillus acidophilus, Bifidobacteriumspp., �and� Streptococcus thermophilus ).�However, �Lactobacillus acidophilussurvivedpoorlyduringcoldstorageandtheviable� cellscountwasundertheprobioticminimumassoonasafterthefirstweekofstorage. �Thereforeintheconsequent� phaseoftheexperiment, �soymilkwasfermentedat �42°CwithyoghurtcultureYCX11�enrichedwithBifidobacterium animalissubsp. �lactisBb12.�Consequently, �thefermentationtimewasshortenedto �4�hourswherebytheviablecells� countofbifidobacteriaincreasedduringfermentationforthehalfofthelogarithmscaleapproximately. �During �28�days� ofcoldstorage, �bacterialcountremainedconstantandabove �10 7 �CFu /ml.