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Development of a novel fermented soymilk product with potential probiotic properties

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Abstract

 The 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.

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Authors and Affiliations

  1. UNESP, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição, Araraquara-SP, Brazil, , , , , , BR

    E. A. Rossi, Regina C. Vendramini, Iracilda Z. Carlos & Yang C. Pei

  2. Centro de Referencia para Lactobacilos, Chacabuco 145, Tucumán, Argentina, , , , , , AR

    Graciela F. de Valdez

Authors
  1. E. A. Rossi
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  2. Regina C. Vendramini
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  3. Iracilda Z. Carlos
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  4. Yang C. Pei
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  5. Graciela F. de Valdez
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Additional information

Received: 14 October 1998 / Revised version: 5 February 1999

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Rossi, E., Vendramini, R., Carlos, I. et al. Development of a novel fermented soymilk product with potential probiotic properties. Eur Food Res Technol 209, 305–307 (1999). https://doi.org/10.1007/s002170050499

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  • DOI: https://doi.org/10.1007/s002170050499

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