Studying of The Viability of Selected Probioitcs in Soy Milk to Develop A Functional Beverage Product

Dao Thi Anh Thu, Chau Ngoc Tuan, Nguyen Thi Xuan Van


In this research, Lactobacillus casei (L.casei) and  Lactobacillus plantarum (L.plantarum) were added into two soymilk products. The number of survival probiotics as well as the effects of probiotic strains, soymilk brands and additives to the quality of final product were also studied. The initial number was added around 107 to 108(CFU/ml) into Fami and Vinasoy soy milk. The number of survival probiotics was stable during the first four weeks with about 107 (CFU/ml) and then decreased to around 106 (CFU/ml) in the sixth week. In term of soymilk’s quality, the pH decreased dramatically while the Brix fell slowly after storing seven days in both soymilk products. The influence of food additive-fructose oligosaccharides adding to microencapsulate probiotics was also examined to increase storage time and final product quality.


Lactobacillus casei; Lactobacillus plantarum; probiotics; soy milk; functional food

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Published by INSIGHT - Indonesian Society for Knowledge and Human Development