Stability and functionality of synbiotic soy food during shelf-life

Stability and functionality of synbiotic soy food during shelf-life

Synbiotic soy foods fermented by lactic acid bacteria suffer pH decrease, viscosity and syneresis changes during storage. Lactobacillus rhamnosus LR32 (LR) has capacity of producing exopolysaccharides (EPS) when inoculated in complex media. A Plackett & Burman experimental design was carried...

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Bibliographic Details
Main Authors: Olga Lucía Mondragón-Bernal, José Guilherme Lembi Ferreira Alves, Mariá Andrade Teixeira, Maria Fernanda Perina Ferreira, Francisco Maugeri Filho
Format: Article
Language:English
Published: Elsevier 2017-08-01
Series:Journal of Functional Foods
Subjects:
Plackett & Burman experimental design
Lactobacilli
Bifid bacteria
Soy extract fermentation
Exopolysaccharides
Rheology
Online Access:http://www.sciencedirect.com/science/article/pii/S175646461730258X

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http://www.sciencedirect.com/science/article/pii/S175646461730258X

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