Thứ năm, 18/04/2024 | 16:10
Application of Probiotic Lactobacillus in Production of Soymilk Yoghurt ABSTRACT The purpose of this study is to create a variety of soy food products. This research supplemented Lactobacillus probiotic to produce probiotic soymilk yoghurt. Using culture method to determine the density of cells, the soymilk fermentation capacity of 3 Lactobacillus probiotic strains, Lactobacillus plantarum D4.3, Lactobacillus pentosus D4.10, and Lactobacillus fermentum D5.5 isolated from traditional fermented foods was investigated. The results showed that Lactobacillus plantarum D4.3 0.02% (v/v) with cell concentration 1010 CFU/ml after 6 hours of fermentation yielded the highest cell density 105 CFU/ml. This strain was able to adapt to soy milk environment Preliminary application of this strain for soymilk fermentation and determination of pH, acidity, cells density and sensory evaluation indicated that Lactobacillus plantarum D4.3 with 0.5% (v/v) with cell concentration 1010 CFU/ml at fermented time 12h was suitable for soymilk yoghurt. The sensory quality and concentration of probiotic bacteria with 108 CFU/ml of this product were kept after 15 days preserved at 4-6oC. Keywords: Lactobacillus, Lactobacillus plantarum, probiotic, fermented soymilk. |
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