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...

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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
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Abstract 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]
AbstractList 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]
Author Iancu, Catalin
Barbu, Vasilica
Nicolau, Anca
Iordachescu, Gabriela
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Snippet Four different species of Lactobacillus (Lb. plantarum, Lb. brevis, Lb. johnsonii and Lb. delbrueckii ssp. bulgaricus) were used in an attempt to obtain a...
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SubjectTerms Bacteria
Lactose
Milk
Nutrition
Sensory perception
Soy products
Title ATTEMPTS TO OBTAIN A NEW SYMBIOTIC PRODUCT BASED ON SOY MILK
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