FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Lactobacillus strain survival study in fermeted soy beverage


The aim of the study was to determine survival of potentially probiotic bacteria Lactobacillus casei KN291 in fermented soybean beverage, during storage at temperature 5°C and 10°C. Soybean beverage was inoculated with potentially probiotic bacteria Lactobacillus casei KN291 at initial number 4,5 log cfu/cm3, fermented and stored at various temperatures. During storage, every 4th day, the number of probiotic bacteria and pH in fermented soybean beverage were determined. It was found that potentially probiotic bacteria Lactobacillus casei KN291 survive at fermented soybean beverage as well at temperature 5°C as 10°C (-). At temperature 10°C during storage of fermented soybean beverage, the significant decrease of pH was recognized what can be reason of soybean beverage sensory quality decreasing.


ermented soybean beverage, probiotics, survival, storage