Drink fermented to the base of serum of milk and isolated soy protein

Daliane Souza de Camargo, Gilberto Alves, Sandra Garcia, Ivone Yurika Mizubuti

Abstract


The whey and soy protein were used as substrate to obtain a basic beverage, fermented by yogurt culture (Lactobacillus delbrueckii subsp. buigaricus / Streptococcus salivarius subsp. thermophilus YC-180) and by probiotic culture (Lactobacillus acidophilus La-5). The formulation ( whey 10g/100mL; soy protein 2,4 g/100mL; fiber 0,5 g/100mL and sucrose 15 g/100mL) was fermented separately, and mixed (1:1) to obtain the final fermented product with 0.72% (lactic acid) acidity, pH 4.3 and lactic acid bacteria count of 2,0 x 108 cfu/mL, adequate for production of the proposed beverage.

 


Keywords


Whey; Fermented beverage; Lactobacillus acidophilus; Probiotic.



DOI: http://dx.doi.org/10.5433/1679-0359.2000v21n1p45

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional