ATTEMPTS TO OBTAIN A NEW SYMBIOTIC PRODUCT BASED ON SOY MILK

Four different species of Lactobacillus (Lb. plantarum, Lb. brevis, Lb. johnsonii and Lb. delbrueckii ssp. bulgaricus) were used in an attempt to obtain a symbiotic product based on soy-milk. Lactic fermentation process was used to generate a product with enhanced acceptability for the consumer, whi...

Full description

Saved in:
Bibliographic Details
Published inInnovative Romanian food biotechnology Vol. 7; p. 21
Main Authors Iancu, Catalin, Barbu, Vasilica, Nicolau, Anca, Iordachescu, Gabriela
Format Journal Article
LanguageEnglish
Published Galati Galati University Press 01.09.2010
Subjects
Bacteria
Lactose
Milk
Nutrition
Sensory perception
Soy products
Online AccessGet full text

Cover

More Information
Summary:Four different species of Lactobacillus (Lb. plantarum, Lb. brevis, Lb. johnsonii and Lb. delbrueckii ssp. bulgaricus) were used in an attempt to obtain a symbiotic product based on soy-milk. Lactic fermentation process was used to generate a product with enhanced acceptability for the consumer, while inulin was used as prebiotic compound. Inulin concentrations ranging from 1% to 9% were tested as probiotic bacteria supporters and 5% proved to be the most suitable. Also, it was found that the fermented product exhibited sensorial qualities and rheological behavior similar to yoghurt. [PUBLICATION ABSTRACT]
ISSN:1843-6099