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Table 1 Viable counts (log CFU/g) of the fermented soymilk before and after fermentation

From: Fermentation characteristics of six probiotic strains in soymilk

Probiotic strains

Viable counts

Before fermentation

After fermentation

Fermentation in milk

L. casei Zhang

6.70 ± 0.01 a

9.38 ± 0.02 b

8.13 ± 0.48 (Wang et al. 2006)

B. animalis V9

6.71 ± 0.01 a

8.95 ± 0.03 e

8.06 ± 0.04a

L. acidophilus NCFM

6.69 ± 0.01 a

9.21 ± 0.00 c

6.8-6.9 (log CFU/ml) (Sanders et al., 1996)

L. rhamnosus GG

6.69 ± 0.02 a

8.69 ± 0.07 f

8.0-8.4 (log CFU/g) (Holzapfel et al., 1998)

B. animalis Bb12

6.68 ± 0.01 a

9.03 ± 0.05 d

8.9 (log CFU/ml) (Hilde et al., 2003)

L. casei Shirota

6.71 ± 0.00 a

9.26 ± 0.04 c

7.9-8.9 (log CFU/g) (Holzapfel et al., 1998)

  1. Presented values are means of triplicate determinations; ± indicates standard deviation from the mean
  2. Values within the same column followed by different letters differ significantly (P < 0.05)
  3. aData about B. animalis V9, obtained in our laboratory, has not been published (Heping Zhang, unpublished data)
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Annals of Microbiology

ISSN: 1869-2044

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