Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH.
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DOI: 10.1002/jsfa.9256
Abstract: BACKGROUND Lactic acid bacteria fermentation allows soymilk to form a yogurt-like product accompanied by protein acidic coagulation. It is not known whether the coagulation of soy protein during fermentation influences protein digestibility when ingested. In… read more here.
Keywords: protein; soy yogurt; lactic fermentation; protein digestibility ... See more keywords
The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi
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DOI: 10.1007/s10068-019-00560-5
Abstract: In this study, to understand whether d-allulose, an ultra-low calorie sweetener, was available in soy yogurt fermentation, we isolated Leuconostoc mesenteroides and Lactobacillus plantarum from kimchi and fermented in soymilk at various contents of d-allulose… read more here.
Keywords: allulose sucrose; soy yogurt; fermentation; acid bacteria ... See more keywords