Optimising Fermentation of Soymilk with Probiotic Bacteria
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DOI: 10.17221/97/2010-cjfs
Abstract: 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,… read more here.
Keywords: optimising fermentation; soymilk probiotic; soymilk; probiotic bacteria ... See more keywords