Optimising fermentation of soymilk with probiotic bacteria
نویسندگان
چکیده
منابع مشابه
Role of the Bifidobacteria in Soymilk Fermentation
Soy-based foods are rich in high quality proteins, essential amino acids, minerals, vitamins etc. thus they provide a range of health benefits. In this study, growth and α-galactosidase activity of bifidobacteria (Bifidobacterium lactis Bb-12, B. longum Bb-46, B. bifidum B3.2, B. bifidum B7.1 and B. breve B9.14) were investigated. All tested bifidobacteria strains showed αgalactosidase activity...
متن کاملSugar fermentation in probiotic bacteria--an in vitro study.
INTRODUCTION Food supplemented with probiotic bacteria is a rapidly growing sector of the market. The aim of the present study was to evaluate and compare the acid production of selected probiotic strains available in commercial products. METHODS Six Lactobacillus strains (Lactobacillus plantarum 299v and 931; Lactobacillus rhamnosus GG and LB21; Lactobacillus paracasei subsp. paracasei F19, ...
متن کاملEffect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture.
BACKGROUND Goat milk production in Shaanxi province is dominant in China, but the product is mainly infant formula and adult milk powder; product homogeneity is serious and has no goat yoghurt with probiotic culture. METHODS The effect of bacteria proportion (1:3:1, 1:2:1, 1:1:1, 2:1:1, 3:1:1) on pH, acidity, and viable counts and sensory evaluation of goat milk fermented by probiotics includ...
متن کاملMicroencapsulation of Probiotic Bacteria:
In the recent past, there has been an explosion of probiotic health-based products. Many reports indicated that there is poor survival of probiotic bacteria in these products. Further, the survival of these bacteria in the human gastro-intestinal system is questionable. Providing probiotic living cells with a physical barrier against adverse environmental conditions is therefore an approach cur...
متن کاملImpact of enzymatic hydrolyzed lactose on fermentation and growth of probiotic bacteria in whey
Whey is a green-yellowish fluid that derives from cheese-making and casein manufacture. The compositional quality and properties of whey can differ greatly, which depends on production technology and milk quality used. The main constituents of whey’s dry matter are lactose (46-52 g/L) and whey proteins (6-10 g/L) (Jelen, 2003; Adam et al., 2004; Jeličić et al., 2008). Whey fermentation is initi...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2011
ISSN: 1212-1800,1805-9317
DOI: 10.17221/97/2010-cjfs