Microbial utilization of stachyose in soymilk yogurt production

Conventional dairy yogurt starter cultures Lactobacillus bulgaricus and Streptococcus thermophilus were studied for their ability to reduce stachyose in soymilk after 8 h fermentation at 44 degree C. The bacteria required acclimatization and propagation in soymilk prior to inoculation of fermentatio...

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Veröffentlicht in:	African journal of biotechnology 2005-09, Vol.4 (9), p.905-908
Hauptverfasser:	Omogbai, BA, Ikenebomeh, MJ, Ojeaburu, SI
Format:	Artikel
Sprache:	eng
Schlagworte:	Lactobacillus bulgaricus Streptococcus thermophilus
Online-Zugang:	Volltext
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