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Production of Kefir from Soymilk With or Without Added Glucose, Lactose, or Sucrose
Author(s) -
Liu JeRuei,
Lin ChinWen
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb16078.x
Subject(s) - kefir , lactose , lactic acid , food science , fermentation , sucrose , chemistry , yeast , ethanol , bacteria , biochemistry , biology , genetics
The effects of added glucose, lactose, and sucrose on microbial growth, acid, and ethanol production, and galactosidase activity in soymilk fermented with kefir grains were studied. Immediately after the addition of kefir grains to soymilk, the lactic‐acid bacterial counts were higher, but the yeast counts were lower than in milk kefir. After fermentation for 32 h, the concentrations of yeast, lactic acid, and ethanol in soymilk were significantly lower than those in milk kefir. Addition of 1% glucose to soymilk stimulated growth of lactic‐acid bacteria and yeast, the production of lactic acid and ethanol, and the β‐galactosidase activity. Nevertheless α‐ galactosidase activity was suppressed by 1% glucose.