書誌事項
- タイトル別名
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- Fermentation Profiles and Utilization of Sugars of Bifidobacteria in Soymilk.
- ビフィズスキン ニ ヨル トウニュウ ノ ハッコウセイ ト トウ シカセイ
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説明
Soymilk was inoculated separately with five strains of bifidobacteria and fermented at 37°C for 24hrs. The acid production was increased in following order, Bifidobacterium longum, B. infantis, B. breve, B. bifidum and B. adolescentis. In all of the strains, bacterial counts of the soymilk fermented at 37°C for 16hrs exceeded 109 cell per ml. Mixed cultures of bifidobacteria and lactic acid bacteria further increased the acid production of fermented soymilk compared with monoculture of bifidobacteria. Fermentation profiles of B. breve in MGLP medium containing one or mixtures of sucrose, raffinoseand stachyose were also observed. The growth and the acid production of the bacteria changed significantly by a combination of these sugars. In the soymilks fermented by each strain of bifidobacteria, B. breve consumed completely raffinose and stachyose, but B. longum increased sucrose with consumption of these sugars.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 39 (10), 887-893, 1992
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206406690176
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- NII論文ID
- 130003788965
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 3798154
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDLサーチ
- Crossref
- CiNii Articles
- OpenAIRE
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- 抄録ライセンスフラグ
- 使用不可