Influence of temperature and sugar addition on soymilk fermentation by probiotic bacteria

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...

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Bibliographic Details
Main Authors:	Silvija Brletić, Rajka Božanić, Sandy Lovković
Format:	Article
Language:	English
Published:	Croatian Dairy Union 2008-02-01
Series:	Mljekarstvo
Subjects:	Bifidobacterium lactis fermentation Lactobacillus acidophilus Lactobacillus casei soymilk
Online Access:	http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=31975

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