GROWTH AND SURVIVAL OF PROBIOTIC BACTERIA IN FERMENTED FLAVOURED SOY MILK DRINKS DURING STORAGE

This study investigated the viability of probiotic bacteria and changes in pH in fermented flavoured soy milk drinks using ABY-1 starter culture which contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus LA-5 and Bifidobacterium BB-12. Soy milk supported the growth of all tested organisms through 21 days of storage at 5oC. Fermented soy milk was mixed with 4% sucrose and 15% of 3 kinds of fruits, banana, guava, and mango to produce ferminted flavoured soy milk drinks. All formulations showed probiotic viabilities ranging from 5 to 9 log cfu/g, and fruit pulps did not affect the probiotic viabilities.