Food Chemistry: X, 2023 LAB fermentation could reduce the beany flavor, the sensitization of soymilk and improve the digestibility of soymilk, easy to be accepted by consumers. This study evaluated the characterization, stability, in vitro digestion and antioxidant capacity of ...
Chunyan Huo, Xiaoyu Yang, Liang Li
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Optimising fermentation of soymilk with probiotic bacteria [PDF]
Czech Journal of Food Sciences, 2011 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.
Rajka Božanić +2 more
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Using Probiotic Bacteria for Soymilk Fermentation [PDF]
Arab Universities Journal of Agricultural Sciences, 2021 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
Abdallah Gad +4 more
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Functional properties of fermented soymilk by Lactobacillus fermentum BM-325
Mongolian Journal of Chemistry, 2018 Soy products have attracted much attention recently as carriers for probiotics. Fermentation of soymilk with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods.
Batmunkh Myagmardorj +2 more
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Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria
Food Microbiology, 2006 To further the goal of developing a probiotic dietary adjunct using soymilk, soymilk is fermented with lactic acid bacteria (Lactobacillus acidophilus CCRC 14079 or Streptococcus thermophilus CCRC 14085) and bifidobacteria (Bifidobacterium infantis CCRC 14633 or Bifidobacterium longum B6) individually, and in conjunction.
Wang, Yi-Chieh +2 more
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Effect of Soymilk Fermented by Different Lactic Acid Bacteria on Dough Fermentation Characteristics and Steamed Bun Quality [PDF]
Shipin Kexue, 2023 The effects of soymilk fermented with single and mixed (1:1:1) cultures of three strains of lactic acid bacteria (LAB) isolated from sourdough from Fuchun Teahouse in Yangzhou City on the fermentation characteristics of dough and the quality of steamed ...
SHAO Tong, WANG Xingben, WU Ran, ZHANG Yiyun, ZHANG Chenchen, GU Ruixia, CHEN Xia
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In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues [PDF]
Scientific ReportsIn this study, a variety of probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbrueckii subsp.
Abdallah I. Gad +4 more
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Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women. [PDF]
Nutrients, 2021 Desfita S +5 more
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Effect of Soymilk Fermented by Lactobacillus amylolyticus L6 on Intestinal Microorganisms and Short-chain Fatty Acids in Vitro [PDF]
Shipin Kexue, 2023 This study was conducted to investigate the effect of soymilk fermented by Lactobacillus amylolyticus L6 on intestinal microorganisms and short-chain fatty acids in vitro.
FEI Yongtao, HUANG Yihe, HUANG Li, LIU Gongliang, BAI Weidong
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Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities [PDF]
Shipin Kexue, 2023 This study evaluated the β-glucosidase activities of 10 strains of Lactobacillus plantrum, L. helveticus, L. pentosus, and Streptococcus thermophilus) and compared the fermentation performance of the strains and the antioxidant properties and flavor ...
LUO Yue, LIU Ruishan, WANG Zhiyuan, CHAI Lijuan, LU Zhenming, SHI Jinsong, ZHANG Xiaojuan, XU Zhenghong
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