Optimising fermentation of soymilk with probiotic bacteria
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 soymi...
| Published in: | Czech Journal of Food Sciences |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2011-02-01
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| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201101-0007_optimising-fermentation-of-soymilk-with-probiotic-bacteria.php |