1750-3841/asset/olbannerleft.gif?v=1&s=1737eb1c481f65b3c95f05b5cb78a6e4337d354c)
Fermentation of Reconstituted Skim Milk Supplemented with Soy Protein Isolate by Probiotic Organisms
Article first published online: 18 JAN 2008
DOI: 10.1111/j.1750-3841.2007.00621.x
2008 Institute of Food Technologists
Additional Information
How to Cite
Pham, T. and Shah, N. (2008), Fermentation of Reconstituted Skim Milk Supplemented with Soy Protein Isolate by Probiotic Organisms. Journal of Food Science, 73: M62–M66. doi: 10.1111/j.1750-3841.2007.00621.x
Publication History
- Issue published online: 18 JAN 2008
- Article first published online: 18 JAN 2008
- MS 20070572 Submitted 7/24/2007, Accepted 10/31/2007
- Abstract
- Article
- References
- Cited By
Keywords:
- acetic acid;
- lactic acid;
- lactose utilization;
- probiotic;
- soy proteins isolate
ABSTRACT: Utilization of lactose and production of organic acid were 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 pH measured 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 significantly more acetic acid in RSMS than RSM. However, the viable microbial populations in RSMS were lower than those in RSM due to lower pH of 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.