Results 21 to 30 of about 4,144 (213)

Evaluation of soymilk fermentation with a lactic culture

Revista Colombiana de Biotecnología, 2011
Soymilk, the protein slurry extracted in water from soybeans, obtained by means of a process tested previously at ICTA (the National University of Colombia's Institute of Food Science and Technology), was fermented by using a thermophyllic lactic culture
Martha Cecilia Quicazán, Angélica Sandoval, Germán Padilla   +2 more
doaj   +1 more source

Sensory Characteristics and Nutritional Content of Soybean Honey-Based Fermented Milk

Jurnal Kesehatan Komunitas (Journal of Community Health), 2023
The study aimed to examine the effect of the types of bacteria and honey concentration on sensory characteristics and consumer preference levels on fermented soymilk and honey, as well as evaluate the nutritional content.
Sri Desfita, Wulan Sari, Yusmarini Yusmarini, Usman Pato   +3 more
doaj   +1 more source

Antioxidant Activity of Isoflavone Aglycone from Fermented Black Soymilk Supplemented with Sucrose and Skim Milk Using Indonesian Indigenous Lactic Acid Bacteria

Applied Food Biotechnology, 2021
Background and Objective: Black soybean (Glycine max (L.) Merr.) Detam-1 variety includes high quantities of isoflavone majorly in glucoside form; in which, the biochemical antioxidant activity was lower than that in isoflavone aglycone form ...
Benediktus Yudo Leksono, Muhammad Nur Cahyanto, Tyas Utami   +2 more
doaj   +1 more source

A review on the functional properties of fermented soymilk [PDF]

Food Science and Technology, 2022
Abstract Fermented soybean products have been used for several centuries. Fermented soymilk is one of the known soy products with several health benefits. The current literature review recapitulates the various health benefits of fermented soymilk.
Periyanaina KESIKA, Bhagavathi Sundaram SIVAMARUTHI, Chaiyavat CHAIYASUT   +2 more
openaire   +4 more sources

Okara: A nutritionally valuable by-product able to stabilize lactobacillus plantarum during freeze-drying, spray-drying, and storage [PDF]

, 2017
Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage of Lactobacillus plantarum CIDCA
Gerbino, Oscar Esteban, Gomez Zavaglia, Andrea, Quintana, Gabriel Sebastian   +2 more
core   +1 more source

Isolation and screening lactic acid bacteria for riboflavin production and their use for bioenrichment of curd [PDF]

, 2016
As many as 47 lactic acid bacteria were isolated from various vegetables and fruits and raita collected from local households and characterized. All of them were Gram positive and catalase negative.
Chaya, Chaya, Jagadeesh, K. S., Nawaz, A. S. Noor, Patil, S.   +3 more
core   +2 more sources

Fermentation of soymilk with Lactobacillus acidophilus enhances the functional attributes and health-promoting properties [PDF]

Emirates Journal of Food and Agriculture
Fermented soymilk is a traditional oriental food beverage that has various health benefits due to its bioactive compounds. However, the fermentation process and the probiotic strains used can affect the quality and functionality of fermented soymilk.
Syed Amir Ashraf, Abd Elmoneim O. Elkhalifa, Eyad Al-Shammari, Amir Mahgoub Awadelkareem, Mohammad Kuddus, Mitesh Kumar, Manojkumar Sachidanandan, Z. R. Azaz Ahmad Azad, Mohd Adnan   +8 more
doaj   +3 more sources

Pengaruh Lama Inkubasi Dan Variasi Jenis Starter Terhadap Kadar Gula, Asam Laktat, Total Asam Dan PH Yoghurt Susu Kedelai [PDF]

, 2007
Telah dilakukan penelitian tentang pembuatan yoghurt susu kedelai, untuk mengetahuipengaruh jenis starter terhadap Perubahan kadar gula, asam laktat, total asam dan pH padasusu hasil fermentasi.
Muawanah, A. (Anna)
core   +4 more sources

Performances of new isolates of Bifidobacterium on fermentation of soymilk [PDF]

Acta Microbiologica et Immunologica Hungarica, 2015
Growth and metabolic activity of several new, human origin isolates of Bifidobacterium strains were investigated. All tested bifidobacteria strains were grown well on the native soymilk medium without any additional nutrients. The fermentation processes cultured with initial cell concentrations in 105–107 cfu/ml resulted in 108 cfu/ml after 8–12 h of ...
Havas, Petra, Kun, Szilárd, Perger-Mészárosa, Izabell, Rezessy-Szabó, Judit M., Nguyen, Duc Quang   +4 more
openaire   +4 more sources

Kajian Praklinis Pemberian Oral Bubuk Keringbeku Susu Kedelai yang Difermentasi oleh Lactobacillus plantarum AP1 Dan Sphingobacterium sp. TB17 pada Tikus

Journal of Biological Researches, 2012
To investigate the effects of oral administration of freeze-dried soymilks fermented by Lactobacillus plantarum AP1 andSphingobacterium sp. TB17, in preclinical study groups of male Sprague Dawley rats were fed for 3 weeks with four different test diets ...
Achmad Dinoto, Rita Dwi Rahayu, Sri Purwaningsih   +2 more
doaj   +1 more source