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Studying of The Viability of Selected Probioitcs in Soy Milk to Develop A Functional Beverage Product

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@article{IJASEIT596,
   author = {Dao Thi Anh Thu and Chau Ngoc Tuan and Nguyen Thi Xuan Van},
   title = {Studying of The Viability of Selected Probioitcs in Soy Milk to Develop A Functional Beverage Product},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {5},
   number = {6},
   year = {2015},
   pages = {481--487},
   keywords = {Lactobacillus casei; Lactobacillus plantarum; probiotics; soy milk; functional food},
   abstract = {In this research, Lactobacillus casei (L.casei) and  Lactobacillus plantarum (L.plantarum) were added into two soymilk products. The number of survival probiotics as well as the effects of probiotic strains, soymilk brands and additives to the quality of final product were also studied. The initial number was added around 107 to 108(CFU/ml) into Fami and Vinasoy soy milk. The number of survival probiotics was stable during the first four weeks with about 107 (CFU/ml) and then decreased to around 106 (CFU/ml) in the sixth week. In term of soymilk’s quality, the pH decreased dramatically while the Brix fell slowly after storing seven days in both soymilk products. The influence of food additive-fructose oligosaccharides adding to microencapsulate probiotics was also examined to increase storage time and final product quality.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=596},
   doi = {10.18517/ijaseit.5.6.596}
}

EndNote

%A Anh Thu, Dao Thi
%A Tuan, Chau Ngoc
%A Xuan Van, Nguyen Thi
%D 2015
%T Studying of The Viability of Selected Probioitcs in Soy Milk to Develop A Functional Beverage Product
%B 2015
%9 Lactobacillus casei; Lactobacillus plantarum; probiotics; soy milk; functional food
%! Studying of The Viability of Selected Probioitcs in Soy Milk to Develop A Functional Beverage Product
%K Lactobacillus casei; Lactobacillus plantarum; probiotics; soy milk; functional food
%X In this research, Lactobacillus casei (L.casei) and  Lactobacillus plantarum (L.plantarum) were added into two soymilk products. The number of survival probiotics as well as the effects of probiotic strains, soymilk brands and additives to the quality of final product were also studied. The initial number was added around 107 to 108(CFU/ml) into Fami and Vinasoy soy milk. The number of survival probiotics was stable during the first four weeks with about 107 (CFU/ml) and then decreased to around 106 (CFU/ml) in the sixth week. In term of soymilk’s quality, the pH decreased dramatically while the Brix fell slowly after storing seven days in both soymilk products. The influence of food additive-fructose oligosaccharides adding to microencapsulate probiotics was also examined to increase storage time and final product quality.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=596
%R doi:10.18517/ijaseit.5.6.596
%J International Journal on Advanced Science, Engineering and Information Technology
%V 5
%N 6
%@ 2088-5334

IEEE

Dao Thi Anh Thu,Chau Ngoc Tuan and Nguyen Thi Xuan Van,"Studying of The Viability of Selected Probioitcs in Soy Milk to Develop A Functional Beverage Product," International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 6, pp. 481-487, 2015. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.5.6.596.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Anh Thu, Dao Thi
AU  - Tuan, Chau Ngoc
AU  - Xuan Van, Nguyen Thi
PY  - 2015
TI  - Studying of The Viability of Selected Probioitcs in Soy Milk to Develop A Functional Beverage Product
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 5 (2015) No. 6
Y2  - 2015
SP  - 481
EP  - 487
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Lactobacillus casei; Lactobacillus plantarum; probiotics; soy milk; functional food
N2  - In this research, Lactobacillus casei (L.casei) and  Lactobacillus plantarum (L.plantarum) were added into two soymilk products. The number of survival probiotics as well as the effects of probiotic strains, soymilk brands and additives to the quality of final product were also studied. The initial number was added around 107 to 108(CFU/ml) into Fami and Vinasoy soy milk. The number of survival probiotics was stable during the first four weeks with about 107 (CFU/ml) and then decreased to around 106 (CFU/ml) in the sixth week. In term of soymilk’s quality, the pH decreased dramatically while the Brix fell slowly after storing seven days in both soymilk products. The influence of food additive-fructose oligosaccharides adding to microencapsulate probiotics was also examined to increase storage time and final product quality.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=596
DO  - 10.18517/ijaseit.5.6.596

RefWorks

RT Journal Article
ID 596
A1 Anh Thu, Dao Thi
A1 Tuan, Chau Ngoc
A1 Xuan Van, Nguyen Thi
T1 Studying of The Viability of Selected Probioitcs in Soy Milk to Develop A Functional Beverage Product
JF International Journal on Advanced Science, Engineering and Information Technology
VO 5
IS 6
YR 2015
SP 481
OP 487
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Lactobacillus casei; Lactobacillus plantarum; probiotics; soy milk; functional food
AB In this research, Lactobacillus casei (L.casei) and  Lactobacillus plantarum (L.plantarum) were added into two soymilk products. The number of survival probiotics as well as the effects of probiotic strains, soymilk brands and additives to the quality of final product were also studied. The initial number was added around 107 to 108(CFU/ml) into Fami and Vinasoy soy milk. The number of survival probiotics was stable during the first four weeks with about 107 (CFU/ml) and then decreased to around 106 (CFU/ml) in the sixth week. In term of soymilk’s quality, the pH decreased dramatically while the Brix fell slowly after storing seven days in both soymilk products. The influence of food additive-fructose oligosaccharides adding to microencapsulate probiotics was also examined to increase storage time and final product quality.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=596
DO  - 10.18517/ijaseit.5.6.596