Attempts to obtain a new symbiotic product based on soy milk

  • Iancu Cătălin Dunarea de Jos University of Galati
  • Barbu Vasilica Dunarea de Jos University of Galati
  • Nicolau Anca Dunarea de Jos University of Galati
  • Iordăchescu Gabriela Dunarea de Jos University of Galati
Keywords: soy milk, inulin, lactic acid bacteria, Lactobacillus, symbiotic product, yogurt-like product

Abstract

Four different species of Lactobacillus (Lb. plantarum, Lb. brevis, Lb. johnsonii and Lb. delbrueckii ssp. bulgaricus) were used in an attempt to obtain a symbiotic product based on soy-milk. Lactic fermentation process was used to generate a product with enhanced acceptability for the consumer, while inulin was used as prebiotic compound. Inulin concentrations ranging from 1% to 9% were tested as probiotic bacteria supporters and 5% proved to be the most suitable. Also, it was found that the fermented product exhibited sensorial qualities and rheological behavior similar to yoghurt.

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Published
2010-09-02
How to Cite
1.
Cătălin I, Vasilica B, Anca N, Gabriela I. Attempts to obtain a new symbiotic product based on soy milk. Innovative Romanian Food Biotechnology [Internet]. 2Sep.2010 [cited 7Oct.2024];(7):21-9. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/3355
Issue
No 7 (2010)
Section
Articles