Effect of Total Soymilk Solids on Acid Production by Selected Lactobacilli

Abstract

Soymilk was prepared from soybeans using extraction ratios of 1:6, 1:7, 1:8, 1:9, and 1:10 (dry beans:water). Total solids, protein, and carbohydrate increased when extraction ratios of soybeans to water were increased. Soymilk was fermented by Lactobacillus fermentum NRRL B‐585 or Lactobacillus acidophilus NRRL B‐1910 or B‐2092 and evaluated as a substrate for acid production. Mean values of acid production were: NRRL B‐585 7.00 to 16.15, B‐1910 32.30 to 39.10, and B‐2092 27.20 to 34.85 (μmole lactic acid/gram soymilk). B‐1910 and B‐2092 grew better than B‐585, in soymilk without fortification. Effects of protein and carbohydrate contents of soymilk on acid production were different among strains of lactobacilli.

Development of New Products: Probiotics and Probiotic Foods

“…Soy proteins have favorable amino acid balance, meeting the essential amino acid, require ments, except for methionine [155]. The researches of a number of authors [156,157,158] show a lot of advantages of the soy milk products in the nutrition of children and adults, suffering from allergies, diabetes, cancerous, heart and renal diseases. Soy milk products and soy milk yoghurt successfully replace fermented milk products from cow's milk [157,158].…”

Development of a non-dairy probiotic fermented product based on almond milk and inulin

“…This low 73 carbohydrate content affects directly the acidification level that can be attained (Chang and Stone, 1990), 74 which remained above 5 after 24 hours (Bernat, 2013 …”

Comparación de la Fermentación de Bebida de Soya y Leche de Vaca utilizando un Cultivo Láctico Comercial

“…Las bebidas más diluidas (°Brix<6,5) alcanzan valores de acidez menores, baja viscosidad y la alta sinéresis del producto (Chang, 1990; Quicazán y col., 2001).…”