Results 61 to 70 of about 200,083 (222)
Frontiers in Microbiology, 2020 Propionibacterium freudenreichii is a beneficial bacterium that modulates the gut microbiota, motility and inflammation. It is traditionally consumed within various fermented dairy products.
Florian Tarnaud +9 more
doaj +1 more source
Metabolite Profile of Lactic Acid-Fermented Soymilk
Food and Nutrition Sciences, 2018 Isoflavone aglycone-rich soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4408L (F4408) has stronger lipid metabolism-modulating effects than isoflavone aglycone-poor soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4404L (F4404).
Maki Kobayashi +2 more
openaire +2 more sources
Legume Research An International Journal, 2023 Background: In recent years, there has been an increase in consumer demand for beverages made from fermented soybeans. Unfortunately, the nutritional imbalance and flavour profiles of plant-based milk substitutes frequently prevent people from consuming ...
Muzaffar Hasan +4 more
semanticscholar +1 more source
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
openaire +3 more sources
International Journal of Food Science & TechnologySoybeans contain antioxidants and are a rich source of proteins. Germination of soybeans improves the bioavailability of nutrients and reduces the content of antinutritional compounds.
Hendry Noer Fadlillah +3 more
semanticscholar +1 more source
Efek Hipokolesterolemik Susu Kedelai Fermentasi Steril secara In Vitro [PDF]
, 2007 Background: High blood cholesterol level is a risk factor of atherosclerosis, a condition causing coronary heart disease, obesity and others. The utilization of live cell like probiotic was proven to reduce cholesterol level in blood.
Zuhrotun Nisa’, Y.Marsono, Eni Harmayani, Fatma
core
Utilization of Weissella confusa isolated from soymilk for soymilk fermentation
BIO Web of ConferencesSoy milk is widely used as a substitute for dairy milk, mainly due to intolerances towards the lactose content in dairy milk. This type of intolerance is prevalent worldwide as over 65% of people are intolerant to lactose, which could cause effects such as bloating and diarrhea.
Retnowati Faizah Diah +1 more
openaire +2 more sources
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Frontiers in Microbiology, 2019 This work aimed to evaluate the potential of 15 nisin producing Lactococcus lactis strains, isolated from dairy products, for the fermentation of soymilk and carrot juice.
Lorenzo Siroli +6 more
doaj +1 more source
Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir
Frontiers in Nutrition, 2020 Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation ...
Minke Yang +7 more
doaj +1 more source