Optimising fermentation of soymilk with probiotic bacteria

Abstract

Božanić R., Lovković S., Jeličić I. (2011): Optimising fermentation of soymilk with probiotic bacteria. Czech J. Food Sci., 29: 51-56.Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk. During the fermentation and storage of the fermented soymilk (28 days at +4°C), the changes in pH-value and viable cells count were observed. Incubation temperature did not affect significantly fermentation time (7 h at 42°C and 8 h at 37°C, respectively), with ABT5 culture (Lactobacillus acidophilus, Bifidobacterium spp., and Streptococcus thermophilus). However, Lactobacillus acidophilus survived poorly during cold storage and the viable cells count was under the probiotic minimum as soon as after the first week of storage. Therefore in the consequent phase of the experiment, soymilk was fermented at 42°C with yoghurt culture YCX11 enriched with Bifidobacterium animalis subsp. lactis Bb12. Consequently, the fermentation time was shortened to 4 hours whereby the viable cells count of bifidobacteria increased during fermentation for the half of the logarithm scale approximately. During 28 days of cold storage, bacterial count remained constant and above 10 7 CFu/ml.

Probiotic Bacillus spp. in Soy‐Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties

“…A drop in the pH 4.5 to 4.8 was observed in probiotic product as compared to a pH 4.93 with LAB. The pH 4.5 to 4.6 has also been reported by earlier researches, but at varying fermentation time and starter culture (Bozanic and others ; Devi and others ). As proposed by Makanjuola () acid production in media depends on growth of microorganism and their ability to ferment carbohydrate.…”

“…The high nutritive value and health characteristics of soymilk encourage the consumers, but their beany flavor and indigestible oligosaccharides limit their usage (Girigowda and Mulimani ). To overcome these limitations, fermentation by lactic acid bacteria (LAB) and bifidobacteria, has been attempted (Chou and Hou ; Rekha and Vijayalakshmi ; Bozanic and others ). Fermentation of soy milk also improves the bioavailability of isoflavones, provides more soluble calcium, enhances intestinal health, and supports immune system.…”

In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd

“…Similarly others have also reported the inability of P. acidilactici to ferment milk samples (Somkuti and Steinberg 2010). Božanić et al (2011) observed the fermentation of soymilk by Lb. casei, Lb.…”

Minimum Inhibitory Concentration of Probiotic Soy-Milk Yoghurt (SOYGHURT) Towards Porphyromonas gingivalis [IN VITRO]

“…Cow's milk can cause allergic reactions in some individuals because it contains lactose, so it takes other milk alternatives that do not cause allergic reactions such as soy milk [8].…”