Naslov
Influence of temperature and sugar addition on soymilk fermentation by probiotic bacteria

Autori
Božanić, Rajka ; Brletić, Silvija ; Lovković, Sandy

Izvornik
Mljekarstvo (0026-704X) 58 (2008), 1; 61-68

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Bifidobacterium lactis ; fermentation ; Lactobacillus acido-philus ; Lactobacillus casei ; soymilk

Sažetak
Fermented soymilk beverages were produced by fermentation with monocultures of probiotic bacteria: Bifidobacterium lactis Bb12, Lactobacillus acidophilus La5 and Lactobacillus casei Lc01 (Chr. Hansen’ s, Denmark), at two different temperatures (37 °C and 43 °C), with and without 5 % sugar addition (sucrose for Bb12 and La5, and glucose for Lc01). pH-values and numbers of viable cells were measured throughout the fermentation. For all tested probiotic bacteria temperature 37 °C was more appropriated than 43 °C. The fermentation process in the case of all three monocultures were shortened by an addition of sugars and viable counts at the end of the fermentation were increased. The influence of sugar on acid production and viable cells count was greatest in soymilk fermented with monoculture L. casei Lc-01. The choice of monoculture did not have a significant influence on the appearance and consistency of the fermented soymilk, apart when the achieved acidity was not enough and soymilk did not coagulate, like in the case of fermentation with strain Lc-01 without glucose addition.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA