Production of Fermented Soymilk Drink Containing Probiotic Bacillus coagulans
Okey-Nwankwo Chinaza Joyce, Ogbo Frank Chukwunweike, Chigbo Chisom Godswill, Okafor Onyedika Ifeanyi, Iduu Nneka Vivian & Soludo Obumneme Christian · European Journal of Nutrition & Food Safety · 2021
The aim of this study is to produce a fermented soymilk drink using Bacillus coagulans. This was performed in the Microbiology laboratory of Nnamdi Azikiwe, University. 20ml aliquots of soymilk containing Bacillus coagulans was fermented at 28°C, 37°C, 42°C and 50°C for period of...
Open access
Research Article
10.9734/ejnfs/2021/v13i730436