Changes in some components of soymilk during fermentation with bifidobacteria
Resource
Food Research International, 33(5), 393-397
Journal
Food Research International
Journal Volume
33
Journal Issue
5
Pages
393-397
Date Issued
2000
Author(s)
Abstract
Bifidobacterium longum B6 and B. infantis CCRC 14633 were grown in soymilk for a period of 48 h. During various fermentation periods, changes in the contents of crude protein, sugars, B-vitamins, acetic and lactic acids in soymilk were examined. Crude protein and titratable acidity were increased during fermentation. Soymilk fermented with B. infantis had higher titratabale acidity than that fermented with B. longum. The degree of protein hydrolysis, thiamin and riboflavin contents were increased while niacin content was decreased in soymilk fermented with either B. infantis or B. longum. Acetic and lactic acid contents were increased while the molar ratio of acetic and lactic was decreased during fermentation. Stachyose, raffinose and sucrose contents were decreased, with stachyose showing the largest magnitude of reduction. On the other hand, contents of fructose and glucose plus galactose contents were increased during fermentation. (C) 2000 Elsevier Science Ltd.
Type
journal article
File(s)![Thumbnail Image]()
Loading...
Name
06.pdf
Size
24.16 KB
Format
Adobe PDF
Checksum
(MD5):b7102bdfdcaa715596bdb80572b97dac