並列摘要
Soybean milk contains large amounts of proteins and polysaccharides, and other sugar components, including stachyose, raffinose, sucrose, glucose and fructose. When Soybean milk was fermented by bifidobacteria, these sugar components were consumed, accompanying with the production of acetic acid and lactic acid. In this study, four bifidobacteria including: bifidobacterium bifidum BCRC 11844 and 14615, B. adolescentis BCRC 14607 and 14609 were inoculated in soybean milk and milk and the 72-h anaerobic fermentations were carried out in jar fermenters. During fermentation the consumption of sugar component, the growth of Bifidobacteria, the decrease of pH were monitored. Furthermore, the fermented milks were stored at chilling temperature for 14 days and the qualities were evaluated by monitoring the viability and the pH of the fermented milks
參考文獻
延伸閱讀
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