Abstract:The objective of this study is to produce a probiotic fermented soymilk with the aim of shortening the fermentation time.For this,soymilk was fermented with probiotic culture AST and yoghurt culture TLB at 42 ℃,during the fermentation and storage of the fermented soymilk(28 days at 4 ℃,the changes in pH-value and viable cells count were observed.Fermentation time significantly reduces to 8 h at 42 ℃ with AST culture(Lactobacillus acidophilus,Bifidobacterium spp.,and Streptococcus thermophilus).However,Lactobacillus acidophilus survived poorly during cold storage and the viable cells count was under the probiotic minimum as soon as after the first week of storage.Soymilk was fermented at 42 ℃ with TLB culture(Streptococcus thermophilus,Lactobacillus bulgaricus,Bifidobacterium animalis subsp.lactis Bb12).Consequently,the fermentation time was shortened to 4 hours whereby the viable cells count of bifidobacteria increased during fermentation for the half of the logarithm scale approximately.During 28 days of cold storage,bacterial count remained over 107 cfu/mL.
