Bioactivity Of Soymilk Fermented By Lactic Acid Bacteria Immobilized On Agrowastes

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Date
2010
Authors
Teh, Sue Siang
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Publisher
Universiti Sains Malaysia
Abstract
Soymilk is an excellent liquid substrate after milk for the growth of probiotic since it is rich in oligosaccharides such as stachyose and raffinose. However, viability of probiotic in liquid foods usually does not exceed the requirement level of a probiotic food. Also, a liquid medium does not sustain the survivability of probiotic bacteria for prolonged periods. Hence, many methods including cell immobilization have been studied to maintain the viability of 107 CFU/ml in order to provide therapeutic effects to human health. The objective of this study was to evaluate the effects of agrowastes from durian (Durio zibethinus), cempedak (Artocarpus champeden) and mangosteen (Garcinia mangostana) as immobilizers for lactobacilli grown in soymilk. Fifteen strains of probiotic strains were initially screened for acid and bile tolerance in order to assess their survivability under gastrointestinal stress and their ability to produce a-galactosidase.
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Keywords
Bioactivity Of Soymilk Fermented , Lactic Acid Bacteria Immobilized On Agrowastes
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