CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
capítulos de libros
Título:
Soymilk Fermentation and Enzymes Production
Autor/es:
GARRO M S; SAVOY DE GIORI G.
Libro:
Handbook of Plant-Based Fermented Foods and Beverages Second Edition
Editorial:
Taylor & Francis Group CRC Press
Referencias:
Lugar: Florida; Año: 2011;
Resumen:
Soymilk is a substrate used for a production of great amount of fermented products (fermented beverages, culture drinks, yogurts like-products, non-dairy frozen desserts, cheeses substitutes, tofu, sauces, and other typical Asiatic products). In the preparation of these fermented foods are involved different edible microorganisms, (bacteria, yield, fungi) whose enzymes, particularly glycosidases, amylases, proteases, lipases hydrolyze the sugars, polysaccharides, proteins and lipids to nontoxic products with flavors, aromas, and textures pleasant and attractive to the human consumer. In this chapter we described the action of different lactic acid bacteria and related microorganism (as bifidobacterias) on soymilk.The action of these microorganisms and its enzymes play different roles in food processing:-       Reduce flatulence effects.-       Improve the proteins digestibility, release biopeptides with different healthy effects.-       Isoflavones bioconversion.-       Flavor improvement. -       Lactic acid production as preservation.