Bacterial Growth and Volatile Compounds in Yoghurt‐Type Products from Soymilk Containing<i>Bifidobacterium ssp</i>

Murti, Tridjoko Wisnu; Bouillanne, C.; Landon, Michèle; Smazeaud, Michel J. De

doi:10.1111/j.1365-2621.1993.tb03233.x

Cited by 55 publications

(51 citation statements)

References 36 publications

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“…1a and 1b). MURTI et al (1992) reported that in mixed cultures containing lactobacilli and bifidobacteria, the former one exhibited faster growth than the latter one resulting in higher cell numbers. On the other hand, a good balance of these species is desirable in fermented beverages since both may be related with health-promoting effects (KLAVER et al 1993).…”

Section: Ratio Of L Casei Ssp Shirota and B Adolescentis In The Inmentioning

confidence: 98%

Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures ofLactobacillus casei ssp.shirota andBi-fidobacterium adolescentis

Macedo

Freitas

Pandey

et al. 1999

J. Basic Microbiol.

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A study was performed to develop a fermented milk beverage with the aim to increase the potential application of buffalo cheese whey and soymilk. A mixed substrate was prepared by selective combination, which contained buffalo cheese whey 35%, soymilk 30% and cow milk 35%. The substrate mixture was fermented by a mixed culture of Lactobacillus casei shirota and Bifidobacterium adolescentis at 37 °C for 8 h keeping a 1 : 1.5 proportion between the lactic and bifidobacteria within a 5% (v/v) inoculum size. The fermented beverage was lightly extra‐flavoured with vanilla essence and subjected to chemical, microbiological and sensory evaluations during storage for 28 days at 4 °C. Except a slight variation in the acidity, no other properties changed even after 28 days. There were no contaminating organisms (Salmonella and coliforms), which indicated the sanitary and hygienic conditions of the processing and the viable cells of the bacterial strains was well within recommended limits (6.8 × 108 cells for L. casei and 2.3 × 107 cells for Bifidobacterium). No negative changes were found in the sensory characteristics of the beverage allowing its good acceptability in all during the storage period.

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Section: Ratio Of L Casei Ssp Shirota and B Adolescentis In The Inmentioning

confidence: 98%

Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures ofLactobacillus casei ssp.shirota andBi-fidobacterium adolescentis

Macedo

Freitas

Pandey

et al. 1999

J. Basic Microbiol.

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“…Bifidobacterium spp. can reduce the off-flavor of n-hexanal [30,32] and ferment sucrose, raffinose and stachyose [7]. Furthermore, a significantly higher reduction in raffinose and stachyose content was found in soymilk fermented with mixed cultures of bifidobacteria and lactic acid bacteria than in those fermented with single lactic acid bacterium culture [36].…”

Section: Introductionmentioning

confidence: 94%

Fermentation of a milk?soymilk and Lycium chinense Miller mixture using a new isolate of Lactobacillus paracasei subsp. paracasei NTU101 and Bifidobacterium longum

Lin

Chiu

Pan

2004

J IND MICROBIOL BIOTECHNOL

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A milk-soymilk mixture was fermented using Lactobacillus paracasei subsp. paracasei NTU101 and Bifidobacterium longum BCRC11847 at different inoculum ratios (1:1, 1:2, 1:5, 2:1, and 5:1). When the inoculum ratio was 1:2, the cell numbers of both strains were balanced after 12 h of cultivation. The pH and titratable acidity were very similar at the various inoculum ratios of cultivation. The milk-soymilk mixture was supplemented with 5, 10, 15, and 20% Lycium chinense Miller juice and fermented with Lactobacillus paracasei subsp. paracasei NTU101 and B. longum BCRC11847. Sensory evaluation results showed that supplementation with 5% Lycium chinense Miller juice improved the acceptability of the fermented milk-soymilk. The fermented beverage was stored at 4 degrees C for 14 days; variations in pH and titratable acidity were slight. The cell numbers of L. paracasei subsp. paracasei NTU101 and B. longum BCRC11847 in the fermented beverage were maintained at 1.2x10(9) CFU/ml and 6.3x10(8) CFU/ml, respectively, after 14 days of storage.

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“…Soymilk based fermented food i.e. soy curd may provide additional benefit for the consumer due to their hypolipidemis (Trindade 2001), anticholesterolemic, antiatherogenic properties and reduced allergenicity (Murti 2006). Consequently soymilk based yogurt offers a considerable appeal to a growing segment of consumers with certain dietary and health concerns (Messina et al 1994;Lui 1997).…”

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confidence: 99%

Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products

Ghosh

Chattopadhyay

2011

J Food Sci Technol

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The objective of the work was to use the method of quantitative descriptive analysis (QDA) to describe the sensory attributes of the fermented food products prepared with the incorporation of lactic cultures. Panellists were selected and trained to evaluate various attributes specially color and appearance, body texture, flavor, overall acceptability and acidity of the fermented food products like cow milk curd and soymilk curd, idli, sauerkraut and probiotic ice cream. Principal component analysis (PCA) identified the six significant principal components that accounted for more than 90% of the variance in the sensory attribute data. Overall product quality was modelled as a function of principal components using multiple least squares regression (R 2 = 0.8). The result from PCA was statistically analyzed by analysis of variance (ANOVA). These findings demonstrate the utility of quantitative descriptive analysis for identifying and measuring the fermented food product attributes that are important for consumer acceptability.

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Bacterial Growth and Volatile Compounds in Yoghurt‐Type Products from Soymilk ContainingBifidobacterium ssp

Cited by 55 publications

References 36 publications

Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures ofLactobacillus casei ssp.shirota andBi-fidobacterium adolescentis

Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures ofLactobacillus casei ssp.shirota andBi-fidobacterium adolescentis

Fermentation of a milk?soymilk and Lycium chinense Miller mixture using a new isolate of Lactobacillus paracasei subsp. paracasei NTU101 and Bifidobacterium longum

Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products

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