Bioactivity Of Soymilk Fermented By Lactic Acid Bacteria Immobilized On Agrowastes

dc.contributor.author	Teh, Sue Siang
dc.date.accessioned	2018-10-03T02:54:55Z
dc.date.available	2018-10-03T02:54:55Z
dc.date.issued	2010
dc.description.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.	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/6658
dc.language.iso	en	en_US
dc.publisher	Universiti Sains Malaysia	en_US
dc.subject	Bioactivity Of Soymilk Fermented	en_US
dc.subject	Lactic Acid Bacteria Immobilized On Agrowastes	en_US
dc.title	Bioactivity Of Soymilk Fermented By Lactic Acid Bacteria Immobilized On Agrowastes	en_US
dc.type	Thesis	en_US

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