2009•Xiandai shipin kejiRequires access

Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei

Hong Tian

Abstract

Lactobacillus casei 05-20 was isolated from dairy products for soybean milk fermentaion. It was of oxygen-resistant and adversity-resistant,showing high activity. The effects of milk and sucrose concentrations in soybean milk on fermented curd time,cell growth,acidity,sense and flavor of products were studied. The optimal addition concentrations of milk and sucrose were determined as 20% and 7%,respectively. This study could provide references for development of functional probiotic yoghurt.

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Key concepts: Lactobacillus casei, Food science, Lactobacillus rhamnosus, Probiotic, Fermentation, Flavor, Chemistry, Sucrose