Abstract：
:Lactococcus lactis strain (LL3) isolated from mothers' milk was used to produce fermented soymilk. The strain survived at levels of over 7 log cfu/ml for 3 weeks in the fermented soymilk. A consumer survey was carried out to compare the acceptability of the fermented product with a similar product made with L. lactis ATCC11545 originally isolated from cow's milk. Blind samples produced by fermentation with the two strains were rated equally attractive, whereas information on the origin of the strains significantly enhanced the pleasantness of the fermented soymilk.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Beasley S,Tuorila H,Saris PEdoi
10.1016/s0168-1605(02)00196-4subject
Has Abstractpub_date
2003-03-15 00:00:00pages
159-62issue
2eissn
0168-1605issn
1879-3460pii
S0168160502001964journal_volume
81pub_type
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