The growth of different probiotic microorganisms in soymilk from different soybean varieties and their effects on anti-oxidant activity and oligosaccharide content

Name: The growth of different probiotic microorganisms in soymilk from different soybean varieties and their effects on anti-oxidant activity and oligosaccharide content
Creator: Marguerite Niyibituronsa
Published: 2019-02-18T11:41:47.105Z
Keywords: Microbiology, Food Science

Niyibituronsa, Marguerite; Onyango, Arnold; Gaidashova, Svetlana; Imathiu, Samuel; De Boevre, Marthe; Leenknecht, Diederik; Neyrinck, Ellen; De Saeger, Sarah; Vermeir, Pieter; raes, katleen

doi:10.17632/zdwmsh5hz9.1

The growth of different probiotic microorganisms in soymilk from different soybean varieties and their effects on anti-oxidant activity and oligosaccharide content

Published: 18 February 2019| Version 1 | DOI: 10.17632/zdwmsh5hz9.1

Contributors:

Marguerite Niyibituronsa,

,

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The data include the growth of lactic acid bacteria in soymilk in term of log CFU/ml, the effect of fermentation on pH, Titratable acidity, total phenolic compounds, oligosaccharides, antioxidant activity.

The growth of different probiotic microorganisms in soymilk from different soybean varieties and their effects on anti-oxidant activity and oligosaccharide content

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