AI Article Synopsis
- This study investigates how different fermentation methods of soymilk, using starter and probiotic cultures, affect various properties like cell viability and organic acid production.
- The research compares two cooling protocols: immediate cooling to 4°C versus a two-phase cooling that starts with 25°C for 8 hours, impacting fermentation times and microorganism behavior.
- Results showed that fermenting with Lactobacillus bulgaricus alone takes longer than using a mix of cultures, and the two-phase cooling improved certain beneficial components, but did not affect the survival of specific bacteria during gastrointestinal stress.
Article Abstract
This work covers soymilk fermentation by starter and probiotic cultures and explores the influence of cooling protocol on cell viability, organic acid production, sugar consumption, fatty acid profile, and cell survival to in vitro gastrointestinal stress. After fermentation at 37 °C by mono- or co-cultures of Streptococcus thermophilus (St), Lactobacillus bulgaricus (Lb), and Lactobacillus paracasei (Lp), fermented soymilk was cooled directly at 4 °C for 28 days or cooled in two phases (TPC), i.e., by preceding that step by another at 25 °C for 8 h. Soybean milk fermentation by Lb alone lasted longer (15 h) than by StLb or StLbLp (9 h). In ternary culture, TPC increased Lp viability, linoleic, and lactic acid concentrations by 3.8, 22.6, and 96.2%, respectively, whereas the cooling protocol did not influence Lp and St counts after in vitro gastrointestinal stress. Graphical abstract.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7688817 | PMC |
| http://dx.doi.org/10.1007/s42770-020-00369-z | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!