Influence of temperature and sugar addition on soymilk fermentation by probiotic bacteria
Fermented soymilk beverages were produced by fermentation withmonocultures of probiotic bacteria: Bifidobacterium lactis Bb12, Lactobacillus acidophilus La5 and Lactobacillus casei Lc01 (Chr. Hansen’s, Denmark), at two different temperatures (37 °C and 43 °C), with and without 5 % sugar addition (su...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2008-02-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=31975 |