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FERMENTATION OF SOYMILK WITH COMMERCIAL FREEZE‐DRIED STARTER LACTIC CULTURES
Author(s) -
SHELEF L. A.,
BAHNMILLER K. R.,
ZEMEL M. B.,
MONTE L. M.
Publication year - 1988
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1988.tb00078.x
Subject(s) - titratable acid , starter , food science , sucrose , fermentation starter , fermentation , chemistry , lactic acid , taste , incubation , levansucrase , lactobacillus acidophilus , bacteria , biochemistry , biology , probiotic , bacillus subtilis , genetics
Fresh soymilk was prepared with 9:1 and 7:1, water:dry soybeans ratio, and fermented with commercial freeze‐dried starter cultures comprising three lactics, L. acidophilus. S. thermophilus, and L. bulgaricus. pH and titratable acidity reached their lowest and highest values, respectively, after 8 h of incubation at 43° C. Addition of sucrose did not influence pH or titratable acidity, and utilization of carbohydrate was 0.4%, (expressed as sucrose), irrespective of the initial sucrose level in the soymilk. Taste testing indicated that soy yogurt (4% sucrose, 8 h of incubation), with a final pH of 4.5 and titratable acidity of < 0.5%, expressed as lactic acid, was the most acceptable product. Its storage stability at 5°C exceeded 3 weeks.