Lactic fermentation of ground soybean for use in imitation cream cheese products

ABSTRACT Ground soybean fermented with Lactobacillus casei ssp. rhamnosus (ATCC 39595) was found to contain diacetyl and acetyl‐methylcarbinol. The fermented ground soybean showed significantly improved flavor and texture compared to nonfermented material when used to replace nonfat dry milk in an i...

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Veröffentlicht in:	Journal of food science 1985-03, Vol.50 (2), p.325-329
Hauptverfasser:	Hofmann, C.J, Marshall, W.E
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts beans Biological and medical sciences cheese cream FERMENTACION FERMENTATION Food industries Fundamental and applied biological sciences. Psychology Glycine max LACTOBACILLUS LACTOBACILLUS CASEI Lactobacillus casei rhamnosus lactobacillus casei ssp. rhamnosus SOJA SOYBEANS
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