Year-end Sale % OFF 
Abstract
The objective of this work was to investigate the effect of fermentation conditions on c9,t11-conjugated linoleic acid (CLA) synthesized by Lactobacillus casei and the variation of physicochemical characteristics, including pH, viable cell number, syneresis and texture profile, of fermented soy milk (FSM) during storage at 4 °C for 28 days. Fermentation in 7°Brix of soy milk (SM) supplemented with 0.1% linoleic acid and incubated at 37 °C for 72 h was found to be the optimal conditions for c9,t11-CLA biosynthesis. Within the storage of 14 days, viable cell number, total flavonoid content, water-holding capacity, spontaneous syneresis and texture profile in FSM remained stable. During the storage of 28 days, the viable cell number and c9,t11-CLA level were higher than 6.58 log CFU/mL and 816.33 μg/g, respectively.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
