Development of ripening and storage conditions of probiotic soy beverage
2007
Zielinska, D. | Uzarowicz, U.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Zaklad Technologii Gastronomicznej i Higieny Zywnosci
The aim of this study was development of ripening and storage conditions of potential probiotic soy beverage including microbiological and sensory values. The scope of evaluation was to determine appropriate conditions and time of soy beverage ripening after fermentation and survival of Lactobacillus casei KN291 in fermented and ripened soy beverage, during 28 days storage at temp. 5 deg C. pH value, lactic acid content and sensory quality of fermented soy beverage were evaluated to determine the time of shelf life. It was found that soy beverage after fermentation should be ripened during 48 hours at temp. 15 deg C. Taking into consideration number of probiotic bacteria and sensory quality of fermented soy beverage can be stored at temp. 5 deg C (after 48 hours ripening) not longer that 12 days
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