engleski

Optimizing of Fermentation of Soymilk with Probiotic Bacteria

Soymilk was fermented at 37 and 42°C using ABT5 culture (Lactobacillus acidophillus, Bifidobacterium spp. and Streptococcus thermophilus). Fermentation of soymilk with ABT5 culture was 7 hours at 42°C, and 8 hours at 37°C. Bifidobacteria showed better growth at 42°C, while Lactobacillus acidophilus grew better at 37°C. Lactobacillus acidophilus survived poorly during cold storage of soymilk (28 days at +4°C), and viable cells count was under the therapeutic minimum (10 x 6 cfu/ml) already after the first week of storage. Therefore in the consequent phase of the experiment soymilk was fermented at 42°C with yoghurt culture with addition of Bifidobacterium animalis subsp. lactis Bb12. Fermentation with yoghurt culture and bifidobacteria addition was 4 hours. The viable cells count of bifidobacteria increased during fermentation for the half of logarithm scale approximately. During 28 days of cold storage bacterial count remained constant and above 10 x 7 cfu/ml.

soymilk ; fermentation ; Lactobacillus acidophilus ; Bifidobacterium spp. ; Streptococcus thermophiles ; yoghurt culture ; Lactobacillus animalis subsp. lactis BB12

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