Lactobacillus bulgaricus was used to ferment an aqueous extract of peanuts (Arachis hypogea) (peanut milk) unsupplemented and supplemented with 2% glucose in a semi-continuous stirred tank reactor system. Glucose-supplemented peanut milk supported increased cell populations and resulted in a greater decrease in pH and higher titratable acidity compared to unsupplemented peanut milk. Changes in viscosity and the dissolved oxygen content during fermentation of the unsupplemented and supplemented peanut milks were similar. Total carbohydrate and reducing sugar content in supplemented peanut milk was decreased substantially during fermentation.
All Science Journal Classification (ASJC) codes
- Food Science