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C. P. Champagne, J. Green-Johnson, Y. Raymond, J. Barrette and N. Buckley, “Selection of Probiotic Bacteria for the Fermentation of a Soy Beverage in Combination with Streptococcus thermophils,” Food Research International, Vol. 42, No. 5-6, 2009, pp. 612-621. doi:10.1016/j.foodres.2008.12.018

has been cited by the following article:

• TITLE: Biofunctionality of Probiotic Soy Yoghurt

  AUTHORS: Shilpa Vij, Subrota Hati, Deepika Yadav

  KEYWORDS: Soymilk, Probiotic, Yoghurt, Bioactive Peptides

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.5, July 11, 2011

  ABSTRACT: Soybean provides health benefits such as reducing cardiovascular disease, reducing menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals such as isoflavones, saponins, phytosterols that promote health benefits. Soy food products are perceived as healthy food and are considered an important part of the diet. More than 50% consumers in the USA agreed that soy foods are healthy foods. Soymilk is considered as a suitable economical substitute for cow’s milk and an ideal nutritional supplement for lactose-intolerant population and also considered cholesterol free product for cardiovascular disorders. Fermented soy milk is a good source of bioactive peptides such as anti-ACE, antioxidative, anti-cancer and immunomodulatory. Many fermented soy milk based products such as soy cheese, soymilk-kefir, soy yoghurt etc. are produced.