Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8842503 | Brazilian Journal of Microbiology | 2018 | 7 Pages |
Abstract
Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 108 CFU mLâ1 in the fermented soymilk during 28 days of storage at 5 °C while L. acidophilus La-5 was decreased by 1 log CFU mLâ1. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.
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Authors
Carolina Battistini, Beatriz Gullón, Erica Sayuri Ichimura, Ana Maria Pereira Gomes, Eliana Paula Ribeiro, Leo Kunigk, José Ubirajara Vieira Moreira, Cynthia Jurkiewicz,