Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

Growth of Lactobacillus plantarum 70810, Lactobacillus rhamnosus 6005 and a commercial yogurt starter culture in soymilk was investigated in the present study. It was found that the fermented soymilk using L. plantarum 70810 had significantly higher viable cell counts, water holding capacity (WHC, 8...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food science & technology 2014-07, Vol.57 (2), p.477-485
Hauptverfasser:	Li, Chengcheng, Li, Wei, Chen, Xiaohong, Feng, Meiqin, Rui, Xin, Jiang, Mei, Dong, Mingsheng
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Exopolysaccharide Fermented soymilk Food industries Fundamental and applied biological sciences. Psychology Lactic acid bacteria Lactobacillus plantarum Lactobacillus rhamnosus Physicochemical characteristics Rheological properties
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!