Variations of soymilk components during fermentation by Lactobacillus and Bifidobacterium strains

• Main Authors: Elghali, Salma, Mustafa, Shuhaimi, Amid, Mehrnoush, Abd Manap, Mohd Yazid, Ismail, Amin, Abas, Faridah
• Format: Article
• Published: WFL Publisher 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/35976/; http://world-food.net/variations-on-soymilk-components-during-fermentation-by-lactobacillus-and-bifidobacterium-strains/

Bifidobacterium breve 15700, Bifidobacterium infantis 15697, Bifidobacterium longum BB536, Bifidobacterium pseudocatenulatum G4, Lactobacillus casei 01 and Lactobacillus plantarum FTCC 0350 were used to study the changes on soymilk components during fermentation. L. casei 01 and B. breve offered hig...