Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms

Author:

Norberto Ana Paula,Marmentini Regiane P.,Carvalho Priscilla H.,Campagnollo Fernanda B.,Takeda Humberto H.,Alberte Tânia M.,Rocha Ramon S.,Cruz Adriano G.,Alvarenga Verônica O.,Sant’Ana Anderson S.ORCID

Funder

CAPES

CNPq

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Characterization of kefir grains grown in cow's milk and in soy milk;Abraham;Journal of Dairy Research,1999

2. Modelagem preditiva do crescimento/morte de Saccharomyces cerevisiae em co-cultura com Lactobacillus fermentum em mosto de caldo de cana-de-açúcar;Alvarenga,2008

3. Resolution RDC Nº 12, January 2nd;ANVISA – National Health Surveillance Agency,2001

4. A dynamic approach to predicting bacterial growth in food;Baranyi;International Journal of Food Microbiology,1994

5. Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture;Baú;Brazilian Archives of Biology and Technology,2014

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