engleski

Optimizing fermentation of soymilk with probiotic bacteria

Soy milk was fermented using ABT-5 culture (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus) at temperatures 37 and 42 °C ; and also using yoghurt culture YCX11 with addition of Bifidobacterium animalis supsp. lactis Bb-12 at 42 C. Fermentation was conducted until reaching pH 4.6. During fermentation process and during storage of fermented product (28 days at +4°C) changes in pH-value and viable cells count were observed. Fermentation of soymilk with ABT-5 culture lasted 7 hours at 42 C and 8 hours at 37 C. Bifidobacteria showed better growth at higher temperatures while Lactobacillus acidophilus grew better at lower temperatures. The latter survived poorly during storage of soy milk and count of viable cells was under the probiotic minimum already after the first week of storage. Therefore in the consequent phase of the experiment soy milk was fermented with yoghurt culture with addition of bifidobacteria. Fermentation with yoghurt culture with addition of Bifidobacterium animalis supsp. lactis Bb-12 lasted 4 hours, whereat the number of bifidiobacteria grew for the half of logarithm approximately. During 28 days of storage in refrigerator the number of bifidobacteria remained stable and above 107 N/mL.

Bifidobacterium spp.; fermentation; lactobacili; soymilk; streptococci

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