Results 41 to 50 of about 200,083 (222)
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 +2 more
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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 +3 more
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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 +4 more
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Jurnal Teknologi dan Industri Pangan, 2013 Processed soybean products especially the fermented ones have beneficial health effects since they are capable of reducing the level of plasmacholesterol (hypocholesterolemic effect). One of the mechanisms is by increasing the binding of bile salt. This
Yusmarini1)* +3 more
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Optimum Condition of Ecologic Feed Fermentation by Pleurotus ostreatus Using Soybean Curd Residue as Raw Materials [PDF]
, 2011 A novel approach by utilizing soybean curd residue, to produce polysaccharide from the edible mushroom Pleurotus ostreatus in solid-state culture, was developed. Firstly, the significant effect of fermented conditions on P.
Li Yiting +7 more
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Starter Culture Activity in Refrigerated Fermented Soymilk
Journal of Food Protection, 1999 The refrigerated shelf life of soymilk fermented with single cultures of Lactobacillus fermentum, L. casei, Streptococcus salivarius subsp. thermophilus, and Bifidobacterium longum was evaluated. During storage at 4 degrees C for 28 days, the stability of the microflora differed markedly among the starter cultures. After 28 days, the average numbers of
M S, Garro +3 more
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Microorganisms, 2021 Background: There are several potential healthy or nutritional benefits from the use of lactic acid bacteria (LAB) in foods. This study aimed to characterize the LAB isolates from kimchi, yogurt, and baby feces in the Hong Kong area and evaluate their ...
Haicui Wu, Tim-Fat Shum, Jiachi Chiou
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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 +2 more
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Analysis on the difference of fermented soymilk flavor with different lactic acid bacteria [PDF]
Zhongguo niangzaoIn this study, soymilk was fermented using Bacillus coagulans (BC), Lactobacillus royale (LRL), Lactobacillus rhamnosus (LRS) and Lactiplantibacillus plantarum (LP), the physicochemical properties, volatile flavor substances and color parameter of ...
WANG Qi, WU Xue, DUAN Cuicui, MA Fumin, LI Dan, LI Xiaolei
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Applied Sciences, 2021 Soymilk has received a lot of attention due to its nutritional value, especially its high protein and isoflavone contents. The objective of this study was to develop a beverage fermented with kefir biomass from soymilk supplemented with 3.5 or 7.0% of ...
Juliane Cristina de Melo Silva +4 more
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