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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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2019-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| 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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| author | Jurate Slapkauskaite Aiste Kabasinskiene Dalia Sekmokiene |
| author_facet | Jurate Slapkauskaite Aiste Kabasinskiene Dalia Sekmokiene |
| author_sort | Jurate Slapkauskaite |
| collection | DOAJ |
| description | 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 product is enriched with soya proteins and LAB. Lactobacillus sakei in milk-soya samples, treated with submerged fermentation, was responsible as the strain for low active acidity (pH 4.62), high titratable acidity (99.0 T) and degradation of lactose (up to 4.18%) P ≤ 0.05, lower amounts of D(-) lactic acid isomers, biogenic amines and high acceptability of the final product. The results showed a possibility for innovations to use LAB, especially L. sakei, in soya fermentation and production of fermented milk products of valuable composition. |
| first_indexed | 2024-04-10T08:31:46Z |
| format | Article |
| id | doaj.art-941d9340c11d4a39b32288e96ecf7166 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:46Z |
| publishDate | 2019-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-941d9340c11d4a39b32288e96ecf71662023-02-23T03:28:36ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172019-12-0137640340810.17221/194/2018-CJFScjf-201906-0002Application of fermented soya as a bacterial starter for production of fermented milkJurate SlapkauskaiteAiste Kabasinskiene0Dalia Sekmokiene1Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, LithuaniaDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, LithuaniaIn 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 product is enriched with soya proteins and LAB. Lactobacillus sakei in milk-soya samples, treated with submerged fermentation, was responsible as the strain for low active acidity (pH 4.62), high titratable acidity (99.0 T) and degradation of lactose (up to 4.18%) P ≤ 0.05, lower amounts of D(-) lactic acid isomers, biogenic amines and high acceptability of the final product. The results showed a possibility for innovations to use LAB, especially L. sakei, in soya fermentation and production of fermented milk products of valuable composition.https://cjfs.agriculturejournals.cz/artkey/cjf-201906-0002_application-of-fermented-soya-as-a-bacterial-starter-for-production-of-fermented-milk.phpglycine max l.solid state and submerged fermentationlactic acid bacteriabiogenic aminesqualityhealth safety |
| spellingShingle | Jurate Slapkauskaite Aiste Kabasinskiene Dalia Sekmokiene Application of fermented soya as a bacterial starter for production of fermented milk Czech Journal of Food Sciences glycine max l. solid state and submerged fermentation lactic acid bacteria biogenic amines quality health safety |
| title | Application of fermented soya as a bacterial starter for production of fermented milk |
| title_full | Application of fermented soya as a bacterial starter for production of fermented milk |
| title_fullStr | Application of fermented soya as a bacterial starter for production of fermented milk |
| title_full_unstemmed | Application of fermented soya as a bacterial starter for production of fermented milk |
| title_short | Application of fermented soya as a bacterial starter for production of fermented milk |
| title_sort | application of fermented soya as a bacterial starter for production of fermented milk |
| topic | glycine max l. solid state and submerged fermentation lactic acid bacteria biogenic amines quality health safety |
| url | 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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