Fermented soymilk with a monoculture of Lactococcus lactis.
Lactococcus lactis strain (LL3) isolated from mothers' milk was used to produce fermented soymilk. The strain survived at levels of over 7 log cfu/ml for 3 weeks in the fermented soymilk. A consumer survey was carried out to compare the acceptability of the fermented product with a similar product made with L. lactis ATCC11545 originally isolated from cow's milk. Blind samples produced by fermentation with the two strains were rated equally attractive, whereas information on the origin of the strains significantly enhanced the pleasantness of the fermented soymilk.
Beasley
S
S
Department of Applied Chemistry and Microbiology, University of Helsinki, Viikinkaari 9 (Biocenter 1), PO Box 56, 00014, Helsinki, Finland.
Tuorila
H
H
Saris
P E J
PE
D000818:Animals; D001628:Beverages / Q000382:microbiology*; D003258:Consumer Behavior; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006801:Humans; D013294:Lactococcus lactis / Q000254:growth & development / Q000378:metabolism*; D008895:Milk, Human / Q000382:microbiology; D013025:Glycine max / Q000382:microbiology*; D013649:Taste; D013997:Time Factors