GROWTH AND SURVIVAL OF PROBIOTIC BACTERIA IN FERMENTED FLAVOURED SOY MILK DRINKS DURING STORAGE | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 22, Volume 45, Issue 1, January 2018, Page 281-292 PDF (246.83 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2018.49850 | ||||
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| Authors | ||||
Maged M.S. Ismaiel   ; E. M. Abd El-Wahed; S. A. Khalifa; A.Abdel Baky A. Abdel Baky; M. Z. Ashor
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| Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| This study investigated the viability of probiotic bacteria and changes in pH in fermented flavoured soy milk drinks using ABY-1 starter culture which contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus LA-5 and Bifidobacterium BB-12. Soy milk supported the growth of all tested organisms through 21 days of storage at 5oC. Fermented soy milk was mixed with 4% sucrose and 15% of 3 kinds of fruits, banana, guava, and mango to produce ferminted flavoured soy milk drinks. All formulations showed probiotic viabilities ranging from 5 to 9 log cfu/g, and fruit pulps did not affect the probiotic viabilities. | ||||
| Keywords | ||||
| Soy milk; soy milk drinks; probiotic bacteria | ||||
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