ビフィズス菌による豆乳の発酵性と糖資化性

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タイトル別名
  • 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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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.

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