EFFECTIVENESS OF SOY MILK AS FOOD CARRIER FOR LACTOBACILLUS ACIDOPHILUS

Three mild-fermented milk beverages prepared from soy milk and cow's m ilk were compared for their ability to preserve the cell viability of Lactobacillus acidophilus during refrigerated storage, in associative growth with Lactobacilus casei and Streptococcus thermophilus. The hig hest survival rate was obtained by using soy milk as substrate. The pr esence of L. casei in the starter culture had no influence on the viab ility of L. acidophilus, while the streptococcal cells showed a harmfu l effect. The culture activity measured as proteolysis and acid produc tion remained fairly constant during the shelf life, despite the varia tions in colony counts observed for the different fermented milks anal yzed.