Using Probiotic Bacteria for Soymilk Fermentation

Five probiotic bacterial strains (Lactobacillus plantarumATCC 14917,Lactobacillus caseiDSM 20011, Lactobacillus acidophilus ATCC20552, Lactococcus thermophilus DSM 20259,and Bifidobacterium longum B41409) were used as monoculture, and combined with them as co-cultures for the fermentation of soymil...

Full description

Bibliographic Details
Published in:Arab Universities Journal of Agricultural Sciences
Main Authors: Abdallah Gad, Mona Orabi, Dina Abdelghani, Khadiga Aboutaleb, Shimaa amin
Format: Article
Language:Arabic
Published: The Union of Arab Universities 2021-08-01
Subjects:
beneficial food
fermented soymilk
functional food
probiotic
prebiotics
titratable acidity
Online Access:https://ajs.journals.ekb.eg/article_193365_4d1157214c5af9e91edd9a4e2be087e5.pdf

Internet

https://ajs.journals.ekb.eg/article_193365_4d1157214c5af9e91edd9a4e2be087e5.pdf

Similar Items