Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing Bifidobacterium spp

The growth of bacteria normally used to produce yoghurt was compared in soymilk and cow milk. Whether or not Bifidobacterium ssp. was present, fermented soymilks [soyoghurt (S), soyoghurt + bifidobacteria SB)] were less acidic than fermented cow milks [yoghurt (Y), yoghurt + bifidobacteria (YB)]. Wh...

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Bibliographic Details
Published inJournal of food science Vol. 58; no. 1
Main Authors Murti, T.W. (Univ. of Gadjah, Yogyakarta, Indonesia), Bouillanne, C, Landon, M, Desmazeaud, M.J
Format Journal Article
LanguageEnglish
Published 01.01.1993
Subjects
ALIMENT A BASE DE SOJA
ALIMENT FERMENTE
ALIMENTOS DERIVADOS DE LA SOJA
ALIMENTOS FERMENTADOS
BACTERIA
BIFIDOBACTERIUM
COMPOSE VOLATIL
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
COMPUESTO VOLATIL
CRECIMIENTO
CROISSANCE
YAOURT
YOGUR
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Summary:The growth of bacteria normally used to produce yoghurt was compared in soymilk and cow milk. Whether or not Bifidobacterium ssp. was present, fermented soymilks [soyoghurt (S), soyoghurt + bifidobacteria SB)] were less acidic than fermented cow milks [yoghurt (Y), yoghurt + bifidobacteria (YB)]. When bifidobacteria were present (in SB), streptococci were more numerous than lactobacilli. Bifidobacteria in YB stimulated maximal growth of both yoghurt bacteria. In comparison to nonfermented milks, acetaldehyde and diacetyl increased in all cultures. Ethanol increased only in S/SB and acetone was detected only in Y/YB. Quantities of volatile products in Y/YB were slightly lower than those in Y/S. In all cultures, n-hexanal was almost totally absent
Bibliography:9403557
Q02
Q04
ISSN:0022-1147
1750-3841