Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids

Authors :: A. L. Tang
Shah, N. P.
Wilcox, G.
Walker, K.Z.
Stojanovska, L.
Source :: Journal of Food Science. Nov-Dec, 2007, Vol. 72 Issue 9, M431-M436
Publication Year :: 2007
Abstract: The various effects of the fermentation of calcium-fortified soymilk with Lactobacillus are discussed. The study shows that the fermentation process highly increases the calcium solubility, isoflavone conversion and the production of organic acids in the soymilk.

Subjects :: Calcium, Dietary -- Chemical properties
Fermentation -- Research
Lactobacillus -- Research
Soymilk -- Chemical properties
Business
Food/cooking/nutrition

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