FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Selecting suitable bacterial strains of Lactobacillus and identifying soya drink fermentation conditions


The objective of this study was: to develop a special soya drink fermentation technique in order to obtain a soya drink with special probiotic properties, to identify and select fermentation conditions, and to determine the number of live bacteria during a 16 day period of storing the fermented soya drink at a temperature of 10°C. Furthermore, sensory qualities of the product were evaluated. The soya drink was inoculated using ten different, potentially probiotic bacterial strains, their initial number being 7,5×107 cfu/ml; next, the drink was fermented at a temperature of 32°C during 9 hours or at 37°C during 6 hours. It was stated that the better fermentation conditions were created when the fermentation time was 6 hours, and the fermentation temperature was 37°C. It was proved that there were no statistically significant differences regarding the palatability of the product. The number of bacteria in the soya drink inoculated using Lactobacillus casei KN291, fermented during 6 hrs at a temperature of 37°C, and stored at a temperature of 10°C, increased from the initial number of 8,87 log cfu/ml just after the fermentation process accomplished to 9,29 log cfu/ml on the 12th day, and remained at the same level until the 16th day. During this period, the sensory quality of the soya drink worsened, the intensity of sour and bitter taste increased, and consistency of the dink unfavourably changed.


probiotics, soya drink, fermented food