The use of bifidobacteria as probiotic starters in the production of fermented foods can be extended also to soymilk considered for its nourishing peculiarity alternative to milk. The product obtained on the ground of used bacteria shows a significant decrease of stachyose and raffinose known as antinutritional factors and a good ratio of lactic and acetic acids
Il latte di soia come alimento probiotico con Bifidobacterium spp.
LANTE, ANNA;
1997
Abstract
The use of bifidobacteria as probiotic starters in the production of fermented foods can be extended also to soymilk considered for its nourishing peculiarity alternative to milk. The product obtained on the ground of used bacteria shows a significant decrease of stachyose and raffinose known as antinutritional factors and a good ratio of lactic and acetic acids
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