Results 31 to 40 of about 74,883 (188)

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
doaj   +1 more source

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

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   +3 more sources

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

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

Using Probiotic Bacteria for Soymilk Fermentation

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 as co-cultures for the fermentation of soymilk.
Abdallah Gad, Mona Orabi, Dina Abdelghani, Khadiga Aboutaleb, Shimaa amin   +4 more
openaire   +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

Fermentation of soymilk by yoghurt and bifidobacteria strains [PDF]

Czech Journal of Food Sciences, 2015
Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) were prepared. Bacteria growth, the amounts of lactic acid, acetic acid, and acetaldehyde were compared after 16 h of fermentation at 37°C.
Šárka HORÁČKOVÁ, Andrea MÜHLHANSOVÁ, Marcela SLUKOVÁ, Věra SCHULZOVÁ, Milada PLOCKOVÁ   +4 more
openaire   +2 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