Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillusacidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus.The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosacch...

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Bibliographic Details
Main Author: Battistini, Carolina (author)
Other Authors: Gullón, Beatriz (author), Ichimura, Erica Sayuri (author), Gomes, Ana Maria Pereira (author), Ribeiro, Eliana Paula (author), Kunigk, Leo (author), Moreira, José Ubirajara Vieira (author), Jurkiewicz, Cynthia (author)
Format: article
Language:eng
Published: 2018
Subjects:
Prebiotic
Probiotic
Soymilk
Oligosaccharides
Vegetable soybean
Online Access:http://hdl.handle.net/10400.14/25942
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/25942

Internet

http://hdl.handle.net/10400.14/25942

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