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Lactobacillus acidophilus utilization of sugars and production of a fermented soybean product
- Stern, N.J., Hesseltine, C.W., Wang, H.L., Konishi, F.
- Canadian Institute of Food Science and Technology journal 1977 v.10 no.3 pp. 197
- milk, soybeans, soybean products, fermentation, starter cultures, Lactobacillus acidophilus, fructose, galactose, glucose, mannose, monosaccharides, disaccharides, lactose, maltose, sucrose, oligosaccharides, raffinose, stachyose, acidification, nutrient utilization, titratable acidity, fermented foods, yogurt, dietary protein
- 8 strains of Lactobacillus acidophilus, obtained from the ARS Culture Collection, were tested for their ability to use monosaccharides (fructose, galactose, glucose and D(+)mannose), disaccharides (lactose, maltose and sucrose) and 2 oligosaccharides (raffinose and stachyose). As judged by titratable acidity and pH changes during growth, strain variation existed in the ability of the microorganisms to utilize the sugars. Strain NRRL B-1910 was a superior utilizer of raffinose and stachyose as measured by medium pH changes. Therefore, B-1910 was selected as inoculum for the successful production of a yoghurt-like soybean product, which has potential as a good protein food source.