Comparación de la Fermentación de Bebida de Soya y Leche de Vaca utilizando un Cultivo Láctico Comercial

Abstract

Soymilk and cow\'s milk lactic fermentation was evaluated by using a comercial lactic culture (MY 800 serie, Rhodia Ezal®) constituted by Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Lactis and Lactobacillus delbruechii subsp. Bulgaricus. There was a 7 hours follow-up of every response variables: total acidity, lactic acid content (determined by HPLC), pH and viscosity. Both soymilk and milk acidified with the similar and typical behavior of a lactic fermentation. Total acidity, lactic acid content, and viscosity of soymilk were significantly lower during all of the evaluated period. However, for pH values, differences were clearly expressed from 5th hour on. Lactic acid content in all cases was lower than total acidity and for the pH corresponding to coagulation, the relation between the two variables was similar for both products. Other organic acids accountable for total acidity, as citric, malic, fumaric and butyric acid.