Results 41 to 50 of about 74,883 (188)
Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage
International Journal of Food Microbiology, 2000 Growth of Bifidobacterium infantis CCRC 14633 and B. longum B6, in soymilk was investigated in the present study. It was found that soymilk could support the growth of both organisms tested. B. infantis grew better than B. longum in soymilk. Supplementation of bifitose (isomaltooligosccharie), glucose, lactose or galactose to soymilk increased the ...
Chou, Cheng-Chun, Hou, Jen-Wan
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Effects of Lactic Acid-Fermented Soymilk on Lipid Metabolism in Rat Liver [PDF]
, 2014 武庫川女子大学博士(食物栄養学)Excessive eating and underexercising has been caused hyperlipidemia in recent years. Soy food especially soymilk, has been expected to prevent hyperlipidemia.
KOBAYASHI, Maki +2 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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The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread [PDF]
, 2011 Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu
Narbutaite, Vilma +5 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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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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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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Fermentation, 2022 This study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the other
Lina Zong +9 more
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Frontiers in Nutrition, 2021 The antioxidant effect of soymilk fermented by Lactobacillus plantarum HFY01 (screened from yak yogurt) was investigated on mice with premature aging induced by D-galactose. In vitro antioxidant results showed that L.
Chong Li +15 more
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