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Using Probiotic Bacteria for Soymilk Fermentation

Five probiotic bacterial strains (Lactobacillus plantarumATCC 14917,Lactobacillus caseiDSM 20011, Lactobacillus acidophilus ATCC20552, Lactococcus thermophilus DSM 20259,and Bifidobacterium longum B41409) were used as monoculture, and combined with them as co-cultures for the fermentation of soymil...

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Hoofdauteurs: Abdallah Gad, Mona Orabi, Dina Abdelghani, Khadiga Aboutaleb, Shimaa amin
Formaat: Artigo
Taal:Árabe
Gepubliceerd in: The Union of Arab Universities 2021-08-01
Reeks:Arab Universities Journal of Agricultural Sciences
Onderwerpen:
beneficial food
fermented soymilk
functional food
probiotic
prebiotics
titratable acidity
Online toegang:https://ajs.journals.ekb.eg/article_193365_4d1157214c5af9e91edd9a4e2be087e5.pdf
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