Effect Of Nutritional Factors on Growth Behaviour, Proteolytic, β-Glucosidase and β-Galactosidase Activities of Lactobacillus Cultures During Soy-Drink Fermentation.
In this study, inulin, whey protein concentrate (WPC 70) and skimmed milk powder (SMP) were used as nutritional factors to improve the quality of soydrink fermented with indigenous Lactobacillus cultures. The growth behaviour (pH, titratable acidity, viable cell count), β-glucosidase, β-galactosidas...
| Published in: | Current Research in Nutrition & Food Science Vol. 8; no. 3; pp. 877 - 889 |
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| Main Authors: | , , |
| Format: | Journal Article |
| Published: |
Current Research in Nutrition & Food Science
Dec2020
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| Online Access: | View this record in EBSCOhost |