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Effects of <i>Tremella fuciformis</i> Powder with Varying Particle Sizes on the Gel Properties of Soy Yogurt. [PDF]
FoodsLi S, Fang Z, Yang X, Wu J, Fang X.
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Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages. [PDF]
Front MicrobiolRana A +7 more
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Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk–tea beverage
Food Chemistry, 2014This study examined the potential of two-step fermentation to preserve TPs in functional soy-tea beverage. Fermented soymilk-tea (FST) was produced by culturing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium longum in soymilk supplemented with tea extract (TE).
ZHAO, D, Shah, N
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Soymilk fermentation and enzymes production
2012Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán.
Garro, Marisa Selva, Savoy, Graciela
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Fermented soymilk with a monoculture of Lactococcus lactis
International Journal of Food Microbiology, 2003Lactococcus lactis strain (LL3) isolated from mothers' milk was used to produce fermented soymilk. The strain survived at levels of over 7 log cfu/ml for 3 weeks in the fermented soymilk. A consumer survey was carried out to compare the acceptability of the fermented product with a similar product made with L.
S, Beasley, H, Tuorila, P E J, Saris
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Fermented Soymilk as a Nutraceutical
2015The increasing health awareness and public interest in nutraceuticals and functional foods are growing tremendously, driven along with the continuous efforts of scientific researches in proving and identifying the properties and potential applications of nutraceutical substances.
Joo-Ann Ewe, Siok-Koon Yeo
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Characterization of Bifidobacterium strains for use in soymilk fermentation
International Journal of Food Microbiology, 1998Soybean milk, which serves as a base for a variety of beverages, contains raffinose, stachyose, pentanal and n-hexanal; the former two may be responsible for flatulence after fermentation, whilst the latter two for a beany flavour. Twenty-seven strains of Bifidobacterium were analyzed for their alpha-galactosidase activity and the production of lactic ...
P. SCALABRINI +3 more
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2010
Health benefits of soymilk increase significantly after fermentation with bacteria such as lactobacilli and bifidobacteria. The antioxidative activity of fermented soymilk is remarkably stronger and glucoside isoflavones are hydrolyzed to active aglycones that have greater capabilities of absorption and bioavailability.
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Health benefits of soymilk increase significantly after fermentation with bacteria such as lactobacilli and bifidobacteria. The antioxidative activity of fermented soymilk is remarkably stronger and glucoside isoflavones are hydrolyzed to active aglycones that have greater capabilities of absorption and bioavailability.
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Enhancement of Biological Properties of Soymilk by Fermentation
Food Biotechnology, 2010Soymilk has attracted much interest in the food industry because of its health- promoting properties. Fermentation with lactic acid bacteria is known to provide value addition to soymilk by reducing the beany flavor and content of indigestible oligosaccharides and by enhancing the bioavailability of isoflavones, resulting in a nutritious probiotic food
A. M. Telang +3 more
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Allergenicity reduction and rheology property of Lactobacillus‐fermented soymilk
Journal of the Science of Food and Agriculture, 2019AbstractBACKGROUNDThis study aimed to investigate the reduction in the potential allergenicity of soymilk, and its rheological properties, after fermentation with Lactobacillus. Soymilk (SM) was fermented with Lactobacillus brevis and Lactobacillus sp.
Jiaheng Xia +9 more
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