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Effect of total soymilk solids on acid production by selected Lactobacilli
- Chang, C.Y., Stone, M.B.
- Journal of food science 1990 v.55 no.6 pp. 1643-1678
- Lactobacillus acidophilus, soymilk, acidity, extraction, protein content, Lactobacillus fermentum, carbohydrates, food composition
- Soymilk was prepared from soybeans using extraction ratios of 1:6, 1:7, 1:8, 1:9, and 1:10 (dry beans:water). Total solids, protein, and carbohydrate increased when extraction ratios of soybeans to water were increased. Soymilk was fermented by lactobacillus fermentum NRRL B-585 or Lactobacillus acidophilus NRRL B-1910 or B-2092 and evaluated as a substrate for acid production. Mean values of acid production were: NRRL B-585 7.00 to 16.15, B-1910 32.30 to 39.10, and B-2092 27.20 to 34.85 (micromole lactic acid/gram soymilk). B-1910 and B-2092 grew better than B-585, in soymilk without fortification. Effects of protein and carbohydrate contents of soymilk on acid production were different among strains of lactobacilli.