Growth characteristics and fermentation products of Streptococcus salivarius subsp. thermophilus, Lactobacillus casei and Lactobacillus fermentum in Soymilk

GARRO, M. S.; F. DE VALDEZ, GRACIELA; OLIVER, G.; S. DE GIORI, GRACIELA

Z Lebensm Unters Forsch A European Food Research And Technology

Springer

Año: 1998 vol. 206 p. 72 - 75

Growth and substrate consumption of Lactobacillusfermentum, L. casei, and Streptococcus salivariussubsp. thermophilusmwere studied in soy milk. All culturestested metabolized sucrose in the range of 60±75% withvarious rates of sugar consumption, but only L. fermentumwas able to hydrolyse stachyose (85%). Lactic acid was themajor end-product while acetic acid was only produced byL. casei and L. fermentum.