Changes of Raffinose and Stachyose in Soy Milk Fermentation by Lactic Acid Bacteria From Local Fermented Foods of Indonesian

Changes of Raffinose and Stachyose in Soy Milk Fermentation by Lactic Acid Bacteria From Local Fermented Foods of Indonesian

The objective of this study was to evaluate the fermentative characteristics of lactic acid bacteria isolated from local fermented foods and consume raffinose and stachyose during fermentation soymilk. Lactobacillus plantarum pentosus SMN, 01, Lactobacillus casei subsp rhamnosus FNCC, 098, Lactobac...

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Bibliographic Details
Main Author: Sumarna
Format: Article
Language:English
Published: Malaysian Society for Microbiology 2008-01-01
Series:Malaysian Journal of Microbiology
Subjects:
Lactobacillus sp
Fermentation soymilk
α-galactosidase
Raffinose
Stachyose
Online Access:http://web.usm.my/mjm/issues/vol4no2/research5.pdf

Internet

http://web.usm.my/mjm/issues/vol4no2/research5.pdf

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