Physicochemical and sensory characteristics of soy yogurt fermented with Bifidobacterium breve K-110, Streptococcus thermophilus 3781, or Lactobacillus acidophilus Q509011

Food Science and Biotechnology

Volumn 19, Issue 1, 2010, Pages 107-113

  Chang, Seo Young ^a   Kim, Dong Hyun ^a   Han, Myung Joo ^a  

^a Kyung Hee University   (South Korea)

Author keywords

Bifidobacterium breve K 110; Fermentation; Sensory score; Soy yogurt; Soyasaponin metabolite

Indexed keywords

BIFIDOBACTERIUM; LACTOBACILLUS ACIDOPHILUS; MIXED CULTURES; SENSORY CHARACTERISTICS; SENSORY SCORE; SENSORY SCORES; SOY YOGURT; SOYASAPOGENOL B; SOYASAPONIN METABOLITE; STREPTOCOCCUS THERMOPHILUS; THERMOPHILUS; VIABLE CELLS;

CELL CULTURE; METABOLISM; METABOLITES; STARTERS;

DAIRY PRODUCTS;

BIFIDOBACTERIUM BREVE; GLYCINE MAX; LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS THERMOPHILUS;

EID: 79957631881     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0015-0     Document Type: Article

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