Fermentation of soymilk by yoghurt and bifidobacteria strains

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43899625" target="_blank" >RIV/60461373:22330/15:43899625 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/web/cjfs.htm?volume=33&type=volume#No" target="_blank" >http://www.agriculturejournals.cz/web/cjfs.htm?volume=33&type=volume#No</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/115/2015-CJFS" target="_blank" >10.17221/115/2015-CJFS</a>

Result language
angličtina
Original language name
Fermentation of soymilk by yoghurt and bifidobacteria strains
Original language description
Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) were prepared. Bacteria growth, the amount of lactic acid, acetic acid and acetaldehyde were compared after 16 h of fermentation at 37 oC. The changes of isoflavones concentrations were also monitored in soy products. The growth of Streptococcus thermophilus and bifidobacteria was similar in both media, butLactobacillus delbrueckii subsp. bulgaricus showed better growth in milk. Titratable acidity and concentration of acids were consistently higher in cow milk than in soymilk at the end of fermentation. Bifidobacteria compared to yoghurt culture were onlyable to acidify the media to half values. Comparing bifidobacteria strains, Bifidobacterium animalis subsp. lactis BB 12 exhibited better ability to acidify milk. The strain Bifidobacterium bifidum CCDM 94 was able to release of 6.90 mg/1
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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