This study investigated the viability of probiotic bacteria and changes in pH in fermented flavoured soy milk drinks using ABY-1 starter culture which contains Streptococcusthermophilus, Lactobacillusdelbrueckii subsp. bulgaricus, L.acidophilus LA-5 and Bifidobacterium BB-12. Soy milk supported the growth of all tested organisms through 21 days of storage at 5oC. Fermented soy milk was mixed with 4% sucrose and 15% of 3 kinds of fruits, banana, guava, and mango to produce ferminted flavoured soy milk drinks. All formulations showed probiotic viabilities ranging from 5 to 9 log cfu/g, and fruit pulps did not affect the probiotic viabilities.
Ismaiel, M., Abd El-Wahed, E., Khalifa, S., Abdel Baky, A. B., & Ashor, M. (2018). GROWTH AND SURVIVAL OF PROBIOTIC BACTERIA IN FERMENTED FLAVOURED SOY MILK DRINKS DURING STORAGE. Zagazig Journal of Agricultural Research, 45(1), 281-292. doi: 10.21608/zjar.2018.49850
MLA
Maged M.S. Ismaiel; E. M. Abd El-Wahed; S. A. Khalifa; A.Abdel Baky A. Abdel Baky; M. Z. Ashor. "GROWTH AND SURVIVAL OF PROBIOTIC BACTERIA IN FERMENTED FLAVOURED SOY MILK DRINKS DURING STORAGE", Zagazig Journal of Agricultural Research, 45, 1, 2018, 281-292. doi: 10.21608/zjar.2018.49850
HARVARD
Ismaiel, M., Abd El-Wahed, E., Khalifa, S., Abdel Baky, A. B., Ashor, M. (2018). 'GROWTH AND SURVIVAL OF PROBIOTIC BACTERIA IN FERMENTED FLAVOURED SOY MILK DRINKS DURING STORAGE', Zagazig Journal of Agricultural Research, 45(1), pp. 281-292. doi: 10.21608/zjar.2018.49850
VANCOUVER
Ismaiel, M., Abd El-Wahed, E., Khalifa, S., Abdel Baky, A. B., Ashor, M. GROWTH AND SURVIVAL OF PROBIOTIC BACTERIA IN FERMENTED FLAVOURED SOY MILK DRINKS DURING STORAGE. Zagazig Journal of Agricultural Research, 2018; 45(1): 281-292. doi: 10.21608/zjar.2018.49850
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