Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage

Food Microbiology

Volumn 27, Issue 7, 2010, Pages 968-972

  Champagne, Claude P ^b   Tompkins, Thomas A ^c   Buckley, Nicole D ^d   Green Johnson, Julia M ^a  

^a UNIVERSITY OF ONTARIO INSTITUTE OF TECHNOLOGY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c LALLEMAND SAS   (France)

^d CANADIAN SPACE AGENCY   (Canada)

Author keywords

Bifidobacterium; Fermentation; Isoflavones; Lactobacillus; Probiotics; Soy beverage; Vitamins

Indexed keywords

GLUCOSIDE; ISOFLAVONE DERIVATIVE; PROBIOTIC AGENT; VITAMIN B COMPLEX;

ARTICLE; BACTERIAL COUNT; BIFIDOBACTERIUM; CHEMISTRY; DIET SUPPLEMENTATION; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS HELVETICUS; METABOLISM; PH; SOYBEAN MILK; STREPTOCOCCUS THERMOPHILUS;

BIFIDOBACTERIUM; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; FOOD, FORTIFIED; GLUCOSIDES; HYDROGEN-ION CONCENTRATION; ISOFLAVONES; LACTOBACILLUS HELVETICUS; PROBIOTICS; SOY MILK; STREPTOCOCCUS THERMOPHILUS; VITAMIN B COMPLEX;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; LACTOBACILLUS; LACTOBACILLUS HELVETICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 77955272538     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.06.003     Document Type: Article

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