Fermentation of soymilk by yoghurt and bifidobacteria strains

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Fermentation of soymilk by yoghurt and bifidobacteria strains

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Fermentation of soymilk by yoghurt and bifidobacteria strains

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

33

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

313-319

Kód UT WoS článku

000359009500004

EID výsledku v databázi Scopus

—