Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder

In this study, the effects of fermentation kinetics, determination number lactic acid bacteria, texture, water holding capacity, and color fermented soy beverages with acai powder (3 6% w/v) were investigated. The addition significantly influenced kinetics based on changes in pH, accelerating initial period. results showed that additive did not affect enumeration Lactobacillus acidophilus Bifidobacterium animalis subsp. lactis. presence inhibited proliferation Streptococcus thermophilus compared to beverage without added. However, higher additive, more bacteria detected: 4.39 CFU/g for sample 3.40 3% sample. reduced its firmness, consistency, cohesiveness, viscosity index after fermentation. A slight difference was observed lightness whiteness powder.