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Suitability of soy yogurt as a system for delivering probiotics and other bioactive compounds was assessed by fermenting soy milk using starter culture containing Lactobacillus delbrueckii ssp. bulgaricus Lb1466, Streptococcus thermophilus St1342, and probiotic organisms (Lactobacillus acidophilus LAFTI® L10, Bifidobacterium lactis LAFTI® B94, and Lactobacillus paracasei LAFTI® L26). Fermentations were terminated at different pH of 4.50, 4.55, and 4.60 and metabolic patterns of cultures (viability, proteolytic activity, organic acids production, angiotensin‐converting enzyme (ACE) inhibitory activity) were investigated during 28 d of storage at 4 °C. The presence of probiotics enhanced the growth of L. delbrueckii ssp. bulgaricus Lb1466 and S. thermophilus St134 in soy yogurt in comparison to the control produced by sole yogurt culture. In general, different termination pH had no effect (P > 0.05) on the viability of probiotic organisms that maintained good viability in soy yogurt during cold storage. Higher levels of essential growth factors in the form of peptides and amino acids in soy yogurts may have promoted the growth of L. acidophilus LAFTI® L10, B. lactis LAFTI® B94, and L. paracasei LAFTI® L26. The use of probiotic strains as a part of starter culture in soy yogurt resulted in a substantial increase in in vitro ACE inhibitory activity compared with the control produced by yogurt culture only. This improvement of ACE inhibition in soy yogurt is partly due to higher proteolytic activity of probiotics.

-Two strains each of Lactobacillus acidophilus (L10 and La 4962), Bifidobacterium spp. (B. lactis B94 and B. longum Bl 536), and Lactobacillus casei (L26 and Lc 279), and one strain each of Streptococcus thermophilus (St 1342) and Lactobacillus delbrueckii ssp. bulgaricus (Lb 1466) were assessed for growth characteristics, proteolytic activity and release of in vitro angiotensin-converting enzyme inhibitory peptides in reconstituted skim milk. Single cultures grew well with exception of Lactobacillus delbrueckii ssp. bulgaricus. Despite slow growth, this culture produced substantial amount of lactic acid, second to S. thermophilus. All strains exhibited proteolytic activities with intra-and extracellular specific peptidases including X-prolyl-dipeptidyl aminopeptidase.

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The adhesion of spores of five different Bacillus species to solid surfaces of different hydrophobicity was evaluated. The spore surface hydrophobicity was measured using hydrophobic interaction chromatography (HIC). A large variation in hydrophobicity was found among the spores of the different species tested. The degree of adhesion of spores to the solid surfaces was consistent with the results obtained using the HIC method. The most hydrophobic spores, according to the HIC method, adhered in a much larger extent to the hydrophobic surfaces. Furthermore, spores generally adhered to a greater extent to hydrophobic and hydrophilic surfaces than did the vegetative cells.

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