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Article: Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms

TitleFermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms
Authors
KeywordsAcetic acid
Lactic acid
Lactose utilization
Probiotic
Soy proteins isolate
Issue Date2008
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2008, v. 73 n. 2, p. M62-M66 How to Cite?
AbstractUtilization 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. © 2008 Institute of Food Technologists.
Persistent Identifierhttp://hdl.handle.net/10722/144397
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorPham, TTen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:49Z-
dc.date.available2012-01-20T09:01:49Z-
dc.date.issued2008en_HK
dc.identifier.citationJournal Of Food Science, 2008, v. 73 n. 2, p. M62-M66en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144397-
dc.description.abstractUtilization 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. © 2008 Institute of Food Technologists.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectAcetic aciden_HK
dc.subjectLactic aciden_HK
dc.subjectLactose utilizationen_HK
dc.subjectProbioticen_HK
dc.subjectSoy proteins isolateen_HK
dc.titleFermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organismsen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1750-3841.2007.00621.xen_HK
dc.identifier.pmid18298737-
dc.identifier.scopuseid_2-s2.0-39749189990en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-39749189990&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume73en_HK
dc.identifier.issue2en_HK
dc.identifier.spageM62en_HK
dc.identifier.epageM66en_HK
dc.identifier.isiWOS:000253313600026-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridPham, TT=55426327300en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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