The potential use of aby-6 starter culture in fermentation of soy based substrates
Само за регистроване кориснике
2016
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was selection of optimal fermentation parameters (inoculum level and temperature) for production of fermented soy milk based beverage, using starter culture ABY-6 specially designed for yogurt production. Samples inoculated with five different inoculum levels (0.05; 0.1; 0.2; 0.3; 0.4; 0.5%) were fermented at 39, 42 and 45 0C. After 6h of fermentation, quality of fermented soy milk based beverages was evaluated by determining the viable cell count, pH value, titratable acidity, proteolytic activity and α-amino acid content. Based on the results all samples reached pH values in range 4.70-5.15 and titratable acidity in range 15.6-24.4 0 SH. Highest viable cell count (9,08 log (CFU ml-1 )) was obtained in sample inoculated with 0.5% (w/v) of starter culture, fermented at 42 0C. After 6h of fermentation, in samples with highest viable cell count, proteolytic activity (538.46 µgLe/ml) and free α-amino acid content (249.54 mg/ml) were determined. The present study is t...he first report on use of commercial ABY-6 culture in soy milk fermentation. Commercial ABY-6 culture could be used for soy milk fermentation in order to formulate probiotic soybased beverage.
Кључне речи:
soymilk / fermentation / probiotic / proteolytic activityИзвор:
Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016, 2016, 569-574Издавач:
- Novi Sad : Institute of Food Technology
Финансирање / пројекти:
- Производња млечне киселине и пробиотика на отпадним производима прехрамбене и агро-индустрије (RS-MESTD-Technological Development (TD or TR)-31017)
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Borić, Milka AU - Bulatović, Maja AU - Zarić, Danica AU - Krunić, Tanja AU - Rakin, Marica PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7375 AB - The aim of this study was selection of optimal fermentation parameters (inoculum level and temperature) for production of fermented soy milk based beverage, using starter culture ABY-6 specially designed for yogurt production. Samples inoculated with five different inoculum levels (0.05; 0.1; 0.2; 0.3; 0.4; 0.5%) were fermented at 39, 42 and 45 0C. After 6h of fermentation, quality of fermented soy milk based beverages was evaluated by determining the viable cell count, pH value, titratable acidity, proteolytic activity and α-amino acid content. Based on the results all samples reached pH values in range 4.70-5.15 and titratable acidity in range 15.6-24.4 0 SH. Highest viable cell count (9,08 log (CFU ml-1 )) was obtained in sample inoculated with 0.5% (w/v) of starter culture, fermented at 42 0C. After 6h of fermentation, in samples with highest viable cell count, proteolytic activity (538.46 µgLe/ml) and free α-amino acid content (249.54 mg/ml) were determined. The present study is the first report on use of commercial ABY-6 culture in soy milk fermentation. Commercial ABY-6 culture could be used for soy milk fermentation in order to formulate probiotic soybased beverage. PB - Novi Sad : Institute of Food Technology C3 - Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016 T1 - The potential use of aby-6 starter culture in fermentation of soy based substrates EP - 574 SP - 569 UR - https://hdl.handle.net/21.15107/rcub_technorep_7375 ER -
@conference{ author = "Borić, Milka and Bulatović, Maja and Zarić, Danica and Krunić, Tanja and Rakin, Marica", year = "2016", abstract = "The aim of this study was selection of optimal fermentation parameters (inoculum level and temperature) for production of fermented soy milk based beverage, using starter culture ABY-6 specially designed for yogurt production. Samples inoculated with five different inoculum levels (0.05; 0.1; 0.2; 0.3; 0.4; 0.5%) were fermented at 39, 42 and 45 0C. After 6h of fermentation, quality of fermented soy milk based beverages was evaluated by determining the viable cell count, pH value, titratable acidity, proteolytic activity and α-amino acid content. Based on the results all samples reached pH values in range 4.70-5.15 and titratable acidity in range 15.6-24.4 0 SH. Highest viable cell count (9,08 log (CFU ml-1 )) was obtained in sample inoculated with 0.5% (w/v) of starter culture, fermented at 42 0C. After 6h of fermentation, in samples with highest viable cell count, proteolytic activity (538.46 µgLe/ml) and free α-amino acid content (249.54 mg/ml) were determined. The present study is the first report on use of commercial ABY-6 culture in soy milk fermentation. Commercial ABY-6 culture could be used for soy milk fermentation in order to formulate probiotic soybased beverage.", publisher = "Novi Sad : Institute of Food Technology", journal = "Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016", title = "The potential use of aby-6 starter culture in fermentation of soy based substrates", pages = "574-569", url = "https://hdl.handle.net/21.15107/rcub_technorep_7375" }
Borić, M., Bulatović, M., Zarić, D., Krunić, T.,& Rakin, M.. (2016). The potential use of aby-6 starter culture in fermentation of soy based substrates. in Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016 Novi Sad : Institute of Food Technology., 569-574. https://hdl.handle.net/21.15107/rcub_technorep_7375
Borić M, Bulatović M, Zarić D, Krunić T, Rakin M. The potential use of aby-6 starter culture in fermentation of soy based substrates. in Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016. 2016;:569-574. https://hdl.handle.net/21.15107/rcub_technorep_7375 .
Borić, Milka, Bulatović, Maja, Zarić, Danica, Krunić, Tanja, Rakin, Marica, "The potential use of aby-6 starter culture in fermentation of soy based substrates" in Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016 (2016):569-574, https://hdl.handle.net/21.15107/rcub_technorep_7375 .