LACTIC ACID FERMENTATION OF SOYBEAN MILK

Publisher Website
Google Scholar
Abstract
Growth rates of 8 Lactobacillus acidophilus strains and four Lactobacillus bulgaricus strains were compared in soybean milk and soybean milk enriched with glucose, lactose, and sucrose. Four L. acidophilus strains grew well in soybean milk; the remainder grew better in soybean milk supplemented with glucose or lactose. In general, soybean milk was not an adequate media for strains of L. bulgaricus. Almost all these cultures, however, could adapt themselves to the environments of the media tested. A soybean milk drink fermented by L. acidophilus NRRL B-1910 was prepared and evaluated by a taste panel. The drink had a refreshing sweet-sour taste, and the beany flavor of soybeans was masked by the fermentation process.

This publication has 0 references indexed in Scilit: