ShareStarter culture activity in refrigerated fermented soymilk.
Author(s) : GARRO M. S., VALDEZ G. F. de, OLIVER G., et al.
Type of article: Article
Summary
The refrigerated shelf life of soymilk fermented with single cultures of Lactobacillus fermentum, L. casei, Streptococcus salivarius subsp. thermophilus, and Bifidobacterium longum was evaluated. During storage at 4 °C for 28 days, the stability of the microflora differed markedly among the starter cultures. Different results are exposed concerning growth of microorganisms and residual sugars.
Details
- Original title: Starter culture activity in refrigerated fermented soymilk.
- Record ID : 2000-2025
- Languages: English
- Source: Journal of Food Protection - vol. 62 - n. 7
- Publication date: 1999/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (7)
See the source
Indexing
- Themes: Beverages
- Keywords: Milk; Lactobacillus; Variety; Temperature; Soya; Fermentation; Development
-
Functional characterisation of fermented bevera...
- Author(s) : MAFTEI N. M., DINICA R., BAHRIM G.
- Date : 2012/08
- Languages : English
- Source: Annals of the University "Dunarea de Jos" of Galati (The), Fascicle VI. Food Technology - vol. 36 - n. 1
View record
-
Quality of commercial shelf-stable soymilk prod...
- Author(s) : BAI Y., WILSON L. A., GLATZ B. A.
- Date : 1998/09
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 9
View record
-
Producto fermentado a partir de leche de soya c...
- Author(s) : CARDOSO F., ÍÑIGUEZ C., GONZÁLEZ J., et al.
- Date : 2002/03
- Languages : Spanish
- Source: Acta Alimentaria - vol. 38 - n. 330
View record
-
The effect of reuterin on Listeria monocytogene...
- Author(s) : ZINEY M. G. el-, DEBEVERE J. M.
- Date : 1998/10
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 10
View record
-
Effect of heat processing on refrigerated shelf...
- Author(s) : NSOFOR L. M., ANYANWU K. B.
- Date : 1992/01
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 29 - n. 1
View record