Evaluation of soymilk fermentation with a lactic culture

Abstract

Soymilk, the protein slurry extracted in water from soybeans, obtained by means of a process tested previously at ICTA (the National University of Colombia's Institute of Food Science and Technology), was fermented by using a thermophyllic lactic culture consisting of L delbrueckii ss. bulgaricus, L. delbrueckii ss. lactis and S. salivarius ss. thermophilus. The soymilk composition was standardised (before fermentation), regarding solids and protein contení, by means of Brix0 as process variable. Soymilk was fermented by applying those same basic operations followed in cow milk fermentation. Acidification was assessed by evaluating pH, titrable acidity and organic acid production during the process by HPLC in an ionic exclusion column. Reologyc property modification was studied and compared with that for cow milk. It was proved that, despite the absence of lactose as substrate, soymilk acidification during this process can be explained by lactic acid production and that soymilk solid content influences acid production and changes in viscosity.

Keywords

• fermentación láctica
• yogurt de soya
• HPLC
• ácidos orgánicos