Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture

Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture

The number of people with dietary restrictions on dairy products has increased significantly due to lactose intolerance/allergy or adoption of vegan diets. Organic acid-producing probiotics have been used in fermented beverages, such as those based on soy, with good results. Such molecules have in f...

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Bibliographic Details
Main Authors: Wellison Amorim Pereira, Anna C. M. Piazentin, Thamires M. S. da Silva, Carlos M. N. Mendonça, Elias Figueroa Villalobos, Attilio Converti, Ricardo Pinheiro S. Oliveira
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Fermentation
Subjects:
organic acids
inulin
fermented soy-based beverages
co-culture
<i>Bifidobacterium longum</i>
<i>Lactobacillus acidophilus</i>
Online Access:https://www.mdpi.com/2311-5637/9/11/961

Internet

https://www.mdpi.com/2311-5637/9/11/961

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