Determination of soy milk as carrier of probiotic microbe Lactobacillus acidophilus and Bifidobacterium bifidum

This research was done to study Lactobacillus acidophilus and Bifidobacteriuom bifidum in soy milk and soy milk had been produced separately and in combination. In the first stage، we used sample soy milk، and for the this، we used Lactobacillus acidophilus. To the second sample of soy milk، Bifidobacterium bifidum and to the third sample at the same time Lactobacillus acidophilus and Bifidobacterium bifidum as the starter added to thesalmples. Resulted changes in injected soy milk were registered considering acidity indexes and biological ability of probiotic bacteria in 2-hour and 3-day time interval respectively inincubation. Lactobacillus acidophilus reach 42 degree of dormice sooner than Lactobacillus acidophilus - Bifidobacterium bifidum and the resulted soy milk was rancidity. Then we used The flavored soy milk (with melon flavor) with lower pH indices used for oneliter. This study showed that soy milk with Lactobacilus acidophilus and then sample whit Lactobacillus acidophilus - Bifidobacterium bifidum need the less time for reach to 42 degree Dournic acidity of sample with Bifidobacterium biphidium and the produced soy milk with Bifidobacterium biphidium has better flavor than another one. The productions had not suitable flavor. And the production whit flavored soy milk (with melon flavor) wasbetter than simple soy milk in flavor.