Development of a novel fermented soymilk product with potential probiotic properties

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorRossi, Elizeu Antonio
dc.creatorVendramini, Regina Célia
dc.creatorCarlos, Iracilda Zeppone
dc.creatorPei, Yang C.
dc.creatorValdez, Graciela F. de
dc.date2014-05-27T11:19:47Z
dc.date2016-10-25T18:15:55Z
dc.date2014-05-27T11:19:47Z
dc.date2016-10-25T18:15:55Z
dc.date1999-12-01
dc.date.accessioned2017-04-06T00:55:01Z
dc.date.available2017-04-06T00:55:01Z
dc.identifierEuropean Food Research and Technology, v. 209, n. 5, p. 305-307, 1999.
dc.identifier1438-2377
dc.identifier1438-2385
dc.identifierhttp://hdl.handle.net/11449/65896
dc.identifierhttp://acervodigital.unesp.br/handle/11449/65896
dc.identifier10.1007/s002170050499
dc.identifierWOS:000084745300002
dc.identifier2-s2.0-0000553728
dc.identifierhttp://dx.doi.org/10.1007/s002170050499
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/887552
dc.descriptionThe study was carried out to test the ability of Enterococcus faecium, Lactobacillus acidophilus, L. jugurti, Streptococcus thermophilus and L. delbrueckii ssp bulgaricus to decrease cholesterol in vitro and to grow in the presence of bile salts. Both properties were dependent on the species under study. The cultures were also inoculated into soymilk fortified with dry milk whey powder as single or mixed starters. The physicochemical and sensory evaluations of the fermented products showed that E. faecium plus L. jugurti (ratio 1:1) is the best combination, and this mixture also produces a 43% decrease in cholesterol. © Springer-Verlag 1999.
dc.languageeng
dc.relationEuropean Food Research and Technology
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectEnterococcus faecium
dc.subjectLactic acid bacteria
dc.subjectProbiotic
dc.subjectSoymilk products
dc.titleDevelopment of a novel fermented soymilk product with potential probiotic properties
dc.typeOtro


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