Physicochemical and sensory characteristics of a medicinal soy yogurt containing health-benefit ingredients.

@article{Pyo2009PhysicochemicalAS,
  title={Physicochemical and sensory characteristics of a medicinal soy yogurt containing health-benefit ingredients.},
  author={Young-Hee Pyo and Sun-Mi Song},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 1},
  pages={170-5}
}
Medicinal soy yogurt (sogurt) containing high levels of gamma-aminobutyric acid (GABA), free amino acids (FAAs), statins, and isoflavone aglycones was developed using lactic acid bacteria (1:1 mixture of Lactobacillus delbrueckii subsp. latis KFRI 01181 and Lactobacillus plantarum KFRI 00144) and Monascus-fermented soybean extract (MFSE, 1.5%, w/v). Changes in the content of some functional components (GABA, FAAs, statins, isoflavones) and physical (pH, titratable acidity, water-holding… CONTINUE READING