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Soy milk was fermented using ABT-5 culture (Lactobacillus acidophilus,Bifidobacterium spp.and Streptococcus thermophilus) at temperatures 37 and 42 ℃; and also using yoghurt culture YCXll with addition of Bifidobacterium animalis supsp.lactis Bb-12 at 42℃.Fermentation was conducted until reaching pH 4.6.During fermentation process and during storage of fermented product (28 days at +4℃) changes in pH-value and viable cells count were observed.Fermentation of soymilk with ABT-5 culture lasted 7 hours at 42℃ and 8 hours at 37℃.