Fermented plant-based product
https://doi.org/10.36107/spfp.2020.329
Abstract
Comparative analysis of bovine milk and soy drink fermentation process with Bact.acidophilum, AK-97, VNIMI strain, was conducted. It was demonstrated that acidification process was significantly faster in bovine milk rather that in soy drink. Fermentation duration was 3hrs in bovine milk vs 24hrs in soy. Cell Bact.acidophilumactivity was higher in milk. It can be speculated that cell division in soy drink does not conform to progression law. Cell survival in both fermented products decline with time. After 26days of storage cell number was 0,66×107 in soy drink compared to 1,5×108 in milk. Microscopy demonstrated that cell shape and placement was identical in both products with the only exception of soy drink after 24hrs of fermentation when big dark round inclusions were identified which then disappeared 21 day later. Impact of Bact.acidophilumon antioxidant activity in soy drink was evaluated. Total amount of water-soluble antioxidants in soy products was higher than in fermented milk and reached 7,8±0,6mg/100g. Throughout fermentation process, soy drink antioxidant activity increased up to 8,9±2,04mg/100g. Organoleptic profile of fermented soy product in storage was studied. By day 20 clot became soft with expressed plant off-flavor and overall product appearance became unacceptable for the consumer.
About the Authors
G. Donskaya
All-Russian Dairy Research Institute
Russian Federation
Russian Federation
Galina A. Donskaya
35/7, Ljusinovskaya Str., Moscow, 115093
V. Drozhzhin
All-Russian Dairy Research Institute
Russian Federation
Russian Federation
Victor M. Drozhzhin
35/7, Ljusinovskaya Str., Moscow, 115093
T. Blinova
All-Russian Dairy Research Institute
Russian Federation
Russian Federation
Tatyana E. Blinova
35/7, Ljusinovskaya Str., Moscow, 115093
V. Semipyatniy
All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry
Russian Federation
Russian Federation
Vladislav K. Semipyatniy
7, Rossolimo st., Moscow, 119021
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Review
For citations:
Donskaya G., Drozhzhin V., Blinova T., Semipyatniy V. Fermented plant-based product. Storage and Processing of Farm Products. 2020;(4):67-78. (In Russ.) https://doi.org/10.36107/spfp.2020.329
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