Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy‐based cream cheese

Abstract

BACKGROUND: Soy-based products have received much attention lately as dairy replacers and carriers for probiotics, without the cholesterol and lactose intolerance factors. We have previously developed a soy cream cheese product and would like to evaluate its suitability as a carrier for probiotic microorganisms. Soy cream cheese is commercially uncommon, while a probiotic soy cream cheese is yet to be available in the market.

Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types

“…However, they are poor in meltability and lack of hardness (Shurtleff and Aoyagi 2013). Nowadays food researches develop or produce soft cheeses using soy milk, considering the fact of high water retention capacity of soy proteins (Li et al 2013;Liong et al 2009;Rinaldoni et al 2014). However, seems no much awareness to use soy milk in mozzarella cheese production.…”

Effect of prebiotics on viability and growth characteristics of probiotics in soymilk

“…Past studies have demonstrated that probiotics possess varying levels of α‐galactosidase. Fung et al 8 demonstrated that probiotics could hydrolyse α‐galactosyl oligosaccharides in soy whey, while Liong et al 9 reported that incorporation of probiotics with α‐galactosidase activity could increase the hydrolysis of soybean oligosaccharides and consequently reduce their antinutritive properties in soy cream cheese.…”

Probiotics in Products of Plant Origin

“…Examples of soy products with probiotics. Serek sojowy Soy cream cheese L. acidophilus > 10 7 [20] Tofufa / Tofufa L. bulgaricus, L. fermentum > 10 6 [24] Przeprowadzono badania dotyczące wpływu fermentacji produktów sojowych na zawartość wybranych substancji bioaktywnych. Yeo i Liong [38] określili wpływ prebiotyków (fruktooligosacharydów, inuliny, mannitolu, maltodekstryny i pektyny) na bioaktywność fermentowanego mleka sojowego i stwierdzili, że taka suplementacja sprzyjała zmniejszaniu ciśnienia w badaniach in vitro i produkcję bioaktywnych aglikonów.…”

“…Liong i wsp. [20] wytworzyli serek sojowy ze zmiksowanego tofu z olejem palmowym (10 %), karagenem (4 %), pektyną (1 %), maltodekstryną (4,05 %) i solą (0,96 %). Do produktu dodano kulturę L. acidophilus FTCC 0291 w liczbie ok. 10 8 jtk/g.…”