Production of fermented soy milk with Lactobacillus pentosus and Saccharomyces cerevisiae.

Fermentation of cow milk and soy milk with Lactobacillus pentosus and Saccharomyces cerevisiae, at 37 degree Celsius and ambient temperature were performed. During fermentation of 0-24 hours, changes in degree of brix, lactic acid concentration, pH value and cell number were examined. The results showed that soy milk was a suitable raw material for fermentation, the optimum temperature was at 37 degree Celsius for 12 hours . The pH, degree of brix and lactic acid concentration were 4.5, 9 and 1.046 percent, respectively. Cell number of Lactobacillus pentosus and Saccharomyces cerevisiae were 10**(8) cfu/ml. The fermented milk product storaging at temperature of 8 degree Celsius during 7 days exhibited pH constant. The sensory evaluation of fermented soy milk mixed with fruit juice was accepted by the highest score of both odor and taste.