Characterization of Bifidobacterium strains for use in soymilk fermentation

Soybean milk, which serves as a base for a variety of beverages, contains raffinose, stachyose, pentanal and n-hexanal; the former two may be responsible for flatulence after fermentation, whilst the latter two for a beany flavour. Twenty-seven strains of Bifidobacterium were analyzed for their α-ga...

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Veröffentlicht in:	International journal of food microbiology 1998-02, Vol.39 (3), p.213-219
Hauptverfasser:	Scalabrini, P, Rossi, M, Spettoli, P, Matteuzzi, D
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic Acid - metabolism Aldehydes - metabolism alpha-Galactosidase - metabolism Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Animals Bifidobacterium Bifidobacterium - classification Bifidobacterium - enzymology Biological and medical sciences Biotechnology Chromatography, High Pressure Liquid Fermentation Food industries Fundamental and applied biological sciences. Psychology Glycine max - metabolism Lactic Acid - biosynthesis Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology Milk - metabolism Oligosaccharides - metabolism Raffinose - metabolism Soymilk fermentation α-Galactosidase
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