engleski

Fermentation of Honey- Sweetened Soymilk with Bifidobacterium Lactis Bb-12 and Bifidobacterium Longum Bb-46 : Fermentation Activity of Bifidobacteria and in Vitro Antagonistic Effect Against Listeria Monocytogenes FSL N1-017

The aim of the study was to determine the influence of honey addition on fermentation activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk. Additionally, inhibitory potential of honey-sweetened fermented soymilk against Listeria monocytogenes strain was examined. Two monofloral honey types were added to soymilk before the fermentation: dark-colored chestnut honey and light-colored acacia honey. On the basis of our previous studies on cow and goat milk, the basic hypothesis of this study was that addition of honey could have influence on the growth of Bifidobacterium lactis and Bifidobacterium longum during the fermentation of soymilk. Addition of honey was also influenced to decrease of raffinose and stachyose content during fermentation. Furthermore, higher inhibitory potential caused by honey addition against Listeria monocytogenes has been assumed. Obtained results show that the both type of honey influenced on fermentation activity and number of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 viable cells in soymilk. Chestnut honey strongly influenced on acidity increase during fermentation of soymilk. A disc assay shown that development of zones of inhibition of growth depends on the type and concentration of honey, as well as on the type of milk. The chestnut honey had generally higher inhibitory effect than acacia honey.

Bifidobacterium lactis; Bifidobacterium longum; fermented soymilk; acacia and chestnut honey; inhibitory effect; Listeria monocytogenes

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