Application of fermented soya as a bacterial starter for production of fermented milk

Jurate Slapkauskaite, Aiste Kabasinskiene and Dalia Sekmokiene
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Aiste Kabasinskiene: Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
Dalia Sekmokiene: Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania

Czech Journal of Food Sciences, 2019, vol. 37, issue 6, 403-408

Abstract: In order to improve the quality and health safety of fermented milk, soya fermented by different lactic acid bacteria (LAB) was used. It was found that soya fermented by solid state (SSF) and submerged (SmF) fermentation can be used for the processing of innovative fermented milk, because the final product is enriched with soya proteins and LAB. Lactobacillus sakei in milk-soya samples, treated with submerged fermentation, was responsible as the strain for low active acidity (pH 4.62), high titratable acidity (99.0 T) and degradation of lactose (up to 4.18%) P ≤ 0.05, lower amounts of D(-) lactic acid isomers, biogenic amines and high acceptability of the final product. The results showed a possibility for innovations to use LAB, especially L. sakei, in soya fermentation and production of fermented milk products of valuable composition.

Keywords: Glycine max L.; solid state and submerged fermentation; lactic acid bacteria; biogenic amines; quality; health safety (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:194-2018-cjfs

DOI: 10.17221/194/2018-CJFS

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