SHELF LIFE PROFILE OF SOYMILK BEVERAGE USINGSTARTER CULTURE (LACTOBACILLUS BULGARICUS AND STREPTOCOCCUS THERMOPHILUS).

📄 Project Abstract

Fermented foods are those processed through the activities of microorganisms. Soy milk is an aqueous extract from soybeans known for its nutritive health benefits. The aim of this work is to ferment soy milk product with starter culture (lactobacillus bulgaricus and streptococcus thermophilus) to prolong its shelf life. The soy bean was purchased from Ogbete main market located at Enugu North in Enugu state. It was immediately transferred to Godfrey Okoye University microbiology laboratory, where it was processed into soymilk. The processed product was pasteurized for 30mins, allowed to cool and added either milk or sugar as a carbon source before fermenting anaerobically with the starter culture (lactobacillus bulgaricus and streptococcus thermophilus) gotten from Aqua Rapha Company, Ninth mile, Enugu. Temperature and pH variations of fermented soymilk samples (soymilk with both organisms, mixed with milk and sugar respectively, soymilk with both organism mixed with either milk or sug...