Application of brewers' yeast in production of fermented beverages made of soybean milk
2001
Dimitrijevic-Brankovic, S. | Baras, J. (Tehnolosko-metalurski fakultet, Beograd (Yugoslavia))
Growth and fermentative activity of the culture Bifidobacterium sp. A71 in soybean milk and in enriched soybean milk were tested. Soybean milk was enriched by addition of carrot juice (5% v/v). Parallel tests were carried out on fermentative activity in soybean milk enriched by the mixture (1:1 w/w of dry matter) of carrot juice and brewers' yeast autolysate (10% v/v). Fermentative activity was monitored in an eight-hour period at 42 deg C. Changes in cell number of the tested strain, pH value, acidity, dissolved dry matter, as well as in sugar and alfa aminonitrogen content were determined in the course of fermentation. The obtained results showed that addition of brewers' yeast autolysate had a significant effect on growth and fermentative activity of Bifidobacterium sp. A71, which reflected in increased cell number and shortening of fermentation period for at least two hours in relation to the tested period.
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