Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing Bifidobacterium spp
The growth of bacteria normally used to produce yoghurt was compared in soymilk and cow milk. Whether or not Bifidobacterium ssp. was present, fermented soymilks [soyoghurt (S), soyoghurt + bifidobacteria SB)] were less acidic than fermented cow milks [yoghurt (Y), yoghurt + bifidobacteria (YB)]. Wh...
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| Veröffentlicht in: | Journal of food science 1993-01, Vol.58 (1) |
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| container_title | Journal of food science |
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| creator | Murti, T.W. (Univ. of Gadjah, Yogyakarta, Indonesia) Bouillanne, C Landon, M Desmazeaud, M.J |
| description | The growth of bacteria normally used to produce yoghurt was compared in soymilk and cow milk. Whether or not Bifidobacterium ssp. was present, fermented soymilks [soyoghurt (S), soyoghurt + bifidobacteria SB)] were less acidic than fermented cow milks [yoghurt (Y), yoghurt + bifidobacteria (YB)]. When bifidobacteria were present (in SB), streptococci were more numerous than lactobacilli. Bifidobacteria in YB stimulated maximal growth of both yoghurt bacteria. In comparison to nonfermented milks, acetaldehyde and diacetyl increased in all cultures. Ethanol increased only in S/SB and acetone was detected only in Y/YB. Quantities of volatile products in Y/YB were slightly lower than those in Y/S. In all cultures, n-hexanal was almost totally absent |
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(Univ. of Gadjah, Yogyakarta, Indonesia) ; Bouillanne, C ; Landon, M ; Desmazeaud, M.J</creatorcontrib><description>The growth of bacteria normally used to produce yoghurt was compared in soymilk and cow milk. Whether or not Bifidobacterium ssp. was present, fermented soymilks [soyoghurt (S), soyoghurt + bifidobacteria SB)] were less acidic than fermented cow milks [yoghurt (Y), yoghurt + bifidobacteria (YB)]. When bifidobacteria were present (in SB), streptococci were more numerous than lactobacilli. Bifidobacteria in YB stimulated maximal growth of both yoghurt bacteria. In comparison to nonfermented milks, acetaldehyde and diacetyl increased in all cultures. Ethanol increased only in S/SB and acetone was detected only in Y/YB. Quantities of volatile products in Y/YB were slightly lower than those in Y/S. 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Quantities of volatile products in Y/YB were slightly lower than those in Y/S. 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(Univ. of Gadjah, Yogyakarta, Indonesia)</creatorcontrib><creatorcontrib>Bouillanne, C</creatorcontrib><creatorcontrib>Landon, M</creatorcontrib><creatorcontrib>Desmazeaud, M.J</creatorcontrib><collection>AGRIS</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Murti, T.W. (Univ. of Gadjah, Yogyakarta, Indonesia)</au><au>Bouillanne, C</au><au>Landon, M</au><au>Desmazeaud, M.J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing Bifidobacterium spp</atitle><jtitle>Journal of food science</jtitle><date>1993-01</date><risdate>1993</risdate><volume>58</volume><issue>1</issue><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>The growth of bacteria normally used to produce yoghurt was compared in soymilk and cow milk. Whether or not Bifidobacterium ssp. was present, fermented soymilks [soyoghurt (S), soyoghurt + bifidobacteria SB)] were less acidic than fermented cow milks [yoghurt (Y), yoghurt + bifidobacteria (YB)]. When bifidobacteria were present (in SB), streptococci were more numerous than lactobacilli. Bifidobacteria in YB stimulated maximal growth of both yoghurt bacteria. In comparison to nonfermented milks, acetaldehyde and diacetyl increased in all cultures. Ethanol increased only in S/SB and acetone was detected only in Y/YB. Quantities of volatile products in Y/YB were slightly lower than those in Y/S. In all cultures, n-hexanal was almost totally absent</abstract></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1993-01, Vol.58 (1) |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_fao_agris_US9403557 |
| source | Wiley Journals |
| subjects | ALIMENT A BASE DE SOJA ALIMENT FERMENTE ALIMENTOS DERIVADOS DE LA SOJA ALIMENTOS FERMENTADOS BACTERIA BIFIDOBACTERIUM COMPOSE VOLATIL COMPOSICION QUIMICA COMPOSITION CHIMIQUE COMPUESTO VOLATIL CRECIMIENTO CROISSANCE YAOURT YOGUR |
| title | Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing Bifidobacterium spp |
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