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Fermentation of Reconstituted Skim Milk Supplemented with Soy Protein Isolate by Probiotic Organisms

Pham, Thuy Thi and Shah, Nagendra P (2008) Fermentation of Reconstituted Skim Milk Supplemented with Soy Protein Isolate by Probiotic Organisms. Journal of Food Science, 73 (2). M62-M66. ISSN 0022-1147

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Abstract

Utilization of lactose and production of organic acidwere determined in reconstituted skim milk (RSM) and RSM supplemented with soy protein isolate (SPI) (RSMS) by 6 probiotic organisms, including L. acidophilus 4461, L. acidophilus 4962, L. casei 290, L. casei 2607, B. animalis subsp. lactis bb12, and B. longum 20099. The viable counts of probiotic organisms of RSM and RSMS were enumerated and pHmeasured during fermentation. Our results showed that 3% to 10% more lactose was utilized by all the 6 probiotic microorganisms from RSMS than RSM. All 6 probiotic organisms produced significantlymore acetic acid in RSMS than RSM. However, the viable microbial populations in RSMS were lower than those in RSM due to lower pHof the former. It appears that addition of SPI enhanced lactose utilization and acetic acid production but slightly reduced the lactic acid production and the growth of probiotic microorganisms.

Item Type: Article
Uncontrolled Keywords: ResPubID15462, acetic acid, lactic acid, lactose utilization, probiotic soy proteins isolate
Subjects: Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
FOR Classification > 0908 Food Sciences
SEO Classification > 8602 Dairy Products
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Depositing User: VUIR
Date Deposited: 13 Sep 2011 05:48
Last Modified: 13 Sep 2011 05:48
URI: http://vuir.vu.edu.au/id/eprint/3891
DOI: 10.1111/j.1750-3841.2007.00621.x
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Citations in Scopus: 3 - View on Scopus

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