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Growth and survival of probiotic bacteria in fermented Flavoured soy milk drinks during storage
Other Title(s)
نمو و بقاء بكتيريا البروبيوتك في مشروبات لبن فول الصويا المتخمرة المنكهة خلال التخزين
Joint Authors
Abd al-Baqi, Atiyyah Abd al-Muti
Abd al-Wahid, al-Sayyid Muhammad
Khalifah, Salah Ahmad Abd al-Jalil
Ismail, Majid Mahmud Sami
Ashur, Mustafa Zenhum Muhammad
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 45, Issue 1 (28 Feb. 2018), pp.281-292, 12 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2018-02-28
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Abstract EN
This study investigated the viability of probiotic bacteria and changes in pH in fermented flavoured soy milk drinks using ABY-1 starter culture which contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp.
bulgaricus, L.
acidophilus LA-5 and Bifidobacterium BB-12.
Soy milk supported the growth of all tested organisms through 21 days of storage at 5oC.
Fermented soy milk was mixed with 4 % sucrose and 15 % of 3 kinds of fruits, banana, guava, and mango to produce ferminted flavoured soy milk drinks.
All formulations showed probiotic viabilities ranging from 5 to 9 log cfu/g, and fruit pulps did not affect the probiotic viabilities.
American Psychological Association (APA)
Ismail, Majid Mahmud Sami& Abd al-Wahid, al-Sayyid Muhammad& Khalifah, Salah Ahmad Abd al-Jalil& Abd al-Baqi, Atiyyah Abd al-Muti& Ashur, Mustafa Zenhum Muhammad. 2018. Growth and survival of probiotic bacteria in fermented Flavoured soy milk drinks during storage. Zagazig Journal for Agricultural Researches،Vol. 45, no. 1, pp.281-292.
https://search.emarefa.net/detail/BIM-938657
Modern Language Association (MLA)
Ismail, Majid Mahmud Sami…[et al.]. Growth and survival of probiotic bacteria in fermented Flavoured soy milk drinks during storage. Zagazig Journal for Agricultural Researches Vol. 45, no. 1 (2018), pp.281-292.
https://search.emarefa.net/detail/BIM-938657
American Medical Association (AMA)
Ismail, Majid Mahmud Sami& Abd al-Wahid, al-Sayyid Muhammad& Khalifah, Salah Ahmad Abd al-Jalil& Abd al-Baqi, Atiyyah Abd al-Muti& Ashur, Mustafa Zenhum Muhammad. Growth and survival of probiotic bacteria in fermented Flavoured soy milk drinks during storage. Zagazig Journal for Agricultural Researches. 2018. Vol. 45, no. 1, pp.281-292.
https://search.emarefa.net/detail/BIM-938657
Data Type
Journal Articles
Language
English
Record ID
BIM-938657