Growth characteristics and fermentation products of Streptococcus salivarius subsp. thermophilus, Lactobacillus casei and L-fermentum in soymilk

被引：37

作者：

Garro, MS ^{[1
]}

de Valdez, GF ^{[1
]}

Oliver, G ^{[1
]}

de Giori, GS ^{[1
]}

机构：

[1] CERELA, Ctr Referencia Lactobacilos, RA-4000 Tucuman, Argentina

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1998年 / 206卷 / 01期

关键词：

lactic acid bacteria; soy milk; oligosaccharides;

D O I：

10.1007/s002170050217

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Growth and substrate consumption of Lactobacillus fermentum, L. casei, and Streptococcus salivarius subsp. thermophilus were studied in soy milk. All cultures tested metabolized sucrose in the range of 60-75% with various rates of sugar consumption, but only L. fermentum was able to hydrolyse stachyose (85%). Lactic acid was the major end-product while acetic acid was only produced by L. casei and L. fermentum.

引用

页码：72 / 75

页数：4

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