DOI : https://doi.org/10.18517/ijaseit.5.6.596

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

Dao Thi Anh Thu (1), Chau Ngoc Tuan (2), Nguyen Thi Xuan Van (3)
(1) Chemical Engineering Department, University of Science and Technology, The University of Danang, 54 Nguyen Luong Bang Str., Danang City, Vietnam.
(2) Statistics-Informatics Department, University of Economics, The University of Danang, 71 Ngu Hanh Son Str., Danang city, Vietnam.
(3) Chemical Engineering Department, University of Science and Technology, The University of Danang, 54 Nguyen Luong Bang Str., Danang City, Vietnam.
Fulltext View | Download
How to cite (IJASEIT) :
Anh Thu, Dao Thi, et al. “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, Dec. 2015, pp. 481-7, doi:10.18517/ijaseit.5.6.596.
Citation Format :
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.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).