'' '' '' '' Supplementation of <em>Lactiplantibacillus plantarum </em>and <em>Pediococcus pentosaceus</em> in Soymilk to Develop Non-Dairy Functional Food
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles                      Volume : 11, Issue:3, March, 2022

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2022.11(3): 291-311
DOI: https://doi.org/10.20546/ijcmas.2022.1103.033


Supplementation of Lactiplantibacillus plantarum and Pediococcus pentosaceus in Soymilk to Develop Non-Dairy Functional Food
Jahanvee Chanpura  iD and Shilpa Gupte iD*
Department of Microbiology, Ashok and Rita Patel Institute of Integrated Study and Research in Biotechnology and Allied Science (ARIBAS), New Vallabh Vidyanagar, Anand, 388 121, Gujarat, India
*Corresponding author
Abstract:

Soymilk is one of the popular plant-based beverages among the consumers due to its high nutritive value and multifarious health benefits. However, its beany flavor limits it consumption to only health-conscious population. Fermentation by probiotic microorganisms may increase its nutritive value and provide a pleasant taste profile leading to increased consumer acceptability worldwide. With reference to this, in current study, we have supplemented probiotic organisms (Lactiplantibacillus plantarum JSD25 and Pediococcus pentosaceus JSB11) into soymilk. The inoculum size (8%) was optimized and both the probiotic isolates have shown more than 7 log10 CFU/mL of viability even after 28th day of refrigerated storage. Moreover, they have also shown more than 6 log10 CFU/mL of viability when exposed to gastro-intestinal simulation. Then physico-chemical characterization of probiotic supplemented soymilk samples was done and minimum alterations were observed in pH, titratable acidity, sugar, protein, fat content and viscosity in soymilk sample supplemented with P. pentosaceus. Further, in case of sensory evaluation, higher consumer acceptance was observed in soymilk supplemented with P. pentosaceus followed by soymilk supplemented with L. plantarum with reference to control soymilk. Therefore, the present study results indicate that both the organisms are suitable for the development of probiotic supplemented soymilk.


Keywords: Probiotic, Physico-chemical characterization, Soymilk, Viscosity
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How to cite this article:

Jahanvee Chanpura and Shilpa Gupte. 2022. Supplementation of Lactiplantibacillus plantarum and Pediococcus pentosaceus in Soymilk to Develop Non-Dairy Functional Food.Int.J.Curr.Microbiol.App.Sci. 11(3): 291-311. doi: https://doi.org/10.20546/ijcmas.2022.1103.033
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.