Optimising fermentation of soymilk with probiotic bacteria
Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk. During the fermentation and storage of the fermented soymi...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2011-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201101-0007_optimising-fermentation-of-soymilk-with-probiotic-bacteria.php |
| _version_ | 1797899778720268288 |
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| author | Rajka Božanić Sandy Lovković Irena Jeličić |
| author_facet | Rajka Božanić Sandy Lovković Irena Jeličić |
| author_sort | Rajka Božanić |
| collection | DOAJ |
| description | Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk. During the fermentation and storage of the fermented soymilk (28 days at +4°C), the changes in pH-value and viable cells count were observed. Incubation temperature did not affect significantly fermentation time (7 h at 42°C and 8 h at 37°C, respectively), with ABT5 culture (Lactobacillus acidophilus, Bifidobacterium spp., and Streptococcus thermophilus). However, Lactobacillus acidophilus survived poorly during cold storage and the viable cells count was under the probiotic minimum as soon as after the first week of storage. Therefore in the consequent phase of the experiment, soymilk was fermented at 42°C with yoghurt culture YCX11 enriched with Bifidobacterium animalis subsp. lactis Bb12. Consequently, the fermentation time was shortened to 4 hours whereby the viable cells count of bifidobacteria increased during fermentation for the half of the logarithm scale approximately. During 28 days of cold storage, bacterial count remained constant and above 107 CFU/ml. |
| first_indexed | 2024-04-10T08:35:26Z |
| format | Article |
| id | doaj.art-eb325fa9a91f410abbcb3c6ca4e0d538 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:26Z |
| publishDate | 2011-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-eb325fa9a91f410abbcb3c6ca4e0d5382023-02-23T03:27:39ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172011-02-01291515610.17221/97/2010-CJFScjf-201101-0007Optimising fermentation of soymilk with probiotic bacteriaRajka Božanić0Sandy Lovković1Irena Jeličić2Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, CroatiaJamnica d.d, Gorica Svetojanska, CroatiaFaculty of Food Technology and Biotechnology University of Zagreb, Zagreb, CroatiaSoymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk. During the fermentation and storage of the fermented soymilk (28 days at +4°C), the changes in pH-value and viable cells count were observed. Incubation temperature did not affect significantly fermentation time (7 h at 42°C and 8 h at 37°C, respectively), with ABT5 culture (Lactobacillus acidophilus, Bifidobacterium spp., and Streptococcus thermophilus). However, Lactobacillus acidophilus survived poorly during cold storage and the viable cells count was under the probiotic minimum as soon as after the first week of storage. Therefore in the consequent phase of the experiment, soymilk was fermented at 42°C with yoghurt culture YCX11 enriched with Bifidobacterium animalis subsp. lactis Bb12. Consequently, the fermentation time was shortened to 4 hours whereby the viable cells count of bifidobacteria increased during fermentation for the half of the logarithm scale approximately. During 28 days of cold storage, bacterial count remained constant and above 107 CFU/ml.https://cjfs.agriculturejournals.cz/artkey/cjf-201101-0007_optimising-fermentation-of-soymilk-with-probiotic-bacteria.phpsoymilkfermentationlactobacillus acidophilusbifidobacterium spp.streptococcus thermophilusyoghurt culturelactobacillus animalis subsp. lactis bb12 |
| spellingShingle | Rajka Božanić Sandy Lovković Irena Jeličić Optimising fermentation of soymilk with probiotic bacteria Czech Journal of Food Sciences soymilk fermentation lactobacillus acidophilus bifidobacterium spp. streptococcus thermophilus yoghurt culture lactobacillus animalis subsp. lactis bb12 |
| title | Optimising fermentation of soymilk with probiotic bacteria |
| title_full | Optimising fermentation of soymilk with probiotic bacteria |
| title_fullStr | Optimising fermentation of soymilk with probiotic bacteria |
| title_full_unstemmed | Optimising fermentation of soymilk with probiotic bacteria |
| title_short | Optimising fermentation of soymilk with probiotic bacteria |
| title_sort | optimising fermentation of soymilk with probiotic bacteria |
| topic | soymilk fermentation lactobacillus acidophilus bifidobacterium spp. streptococcus thermophilus yoghurt culture lactobacillus animalis subsp. lactis bb12 |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201101-0007_optimising-fermentation-of-soymilk-with-probiotic-bacteria.php |
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