Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk

This research focused on the impact of two strains probiotic Bifidobacterium spp. i.e., B. longum (Bg), or animalis subsp lactis (Bc) post-acidification, viable cell counts (VCC), total phenolic and flavonoid contents (TPC TFC, respectively), antioxidant activity fermented (F) soymilk (SM), almond milk (AM), their combination (100%, 75%, 50%, & 25%) during 0, 7, 14, 21 days storage. All SM, AM, showed higher (p < 0.05) post-acidification than respective controls samples VCC ranging between 6.9 7.4 log cfu/mL compared to (3-4 cfu/mL; p 0.05). TPC in FSM/AM (50:50)-Bg Bc was 2 folds (74.3 ± 0.021 61.34 0.037 μg GAE/mL; control (22.52 0.168) day 21. The presence Bg improved TFC FSM (100) after 1st Both had a positive all treated In conclusion, soy might serve as an effective vehicle for longum, with activity.