Naslov
Influence of the temperature and glucose addition on growth and survival of BCT culture in soymilk

Autori
Božanić, Rajka ; Pletikapić, Galja ; Lovković, Sandy

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
The 2008 Joint Central European Congress 4th Central European Congress on Food 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists Book of Abstracts / Galić, Kata - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2008, 198-198

ISBN
978-953-99725-2-1

Skup
The 2008 Joint Central European Congress, 4th Central European Congress on Food 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Bifidobacterium spp.; fermentation; Lactobacillus casei; soymilk; Streptococcus thermophilus

Sažetak
In the Far East, soybean had the reputation of therapeutic food since ancient times. Today, when the composition of soybean is well described, it is known that soybean is cheap foodstuff, rich in valuable proteins, unsaturated fatty acids, soluble and insoluble fibers and isoflavones, which are very important in daily nutrition. In western countries soymilk is allocated to population that cannot consume cow’ s milk, due to lactose intolerance, allergy to milk proteins or beliefs. The idea of soymilk and probiotic bacteria association has imposed by itself, and produced beverage can be multiple functional food. In this paper soymilk was fermented with mixed BCT culture (Lactobacillus casei, Bifidobacterium spp. and Streptococcus thermophilus) at two temperatures (37 and 41°C) with and without 5% of glucose addition. During the fermentation and storage time (28 days at +4°C) the changes of pH values and viable cells counts were observed. At higher temperature (41°C) fermentation was 1 hour shorter, while glucose addition reduced fermentation time for 30 minutes. In all fermented soymilk samples the viable cells count of particular bacterial strains was roughly equal: Streptococcus thermophilus have grown the best (~ 10x8 CFU/mL) while lactobacilli have grown the weakest (~ 10x5-10x6 CFU/mL). During 28 days of refrigerated storage, the product was stable. A remarkable decrease of viable cells count of lactobacilli was noticed in the last week of storage.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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