Application of fermented soya as a bacterial starter for production of fermented milk

Application of fermented soya as a bacterial starter for production of fermented milk

In order to improve the quality and health safety of fermented milk, soya fermented by different lactic acid bacteria (LAB) was used. It was found that soya fermented by solid state (SSF) and submerged (SmF) fermentation can be used for the processing of innovative fermented milk, because the final...

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Bibliographic Details
Main Authors: Jurate Slapkauskaite, Aiste Kabasinskiene, Dalia Sekmokiene
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2019-12-01
Series:Czech Journal of Food Sciences
Subjects:
glycine max l.
solid state and submerged fermentation
lactic acid bacteria
biogenic amines
quality
health safety
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201906-0002_application-of-fermented-soya-as-a-bacterial-starter-for-production-of-fermented-milk.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-201906-0002_application-of-fermented-soya-as-a-bacterial-starter-for-production-of-fermented-milk.php

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