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Fermentation of honey sweetened soymilk with Bifidobacterium lactis Bb 12 and Bifidobacterium longum Bb 46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1 017

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Figure

Table 1. Chemical composition and basic properties of added acacia and chestnut honey collected from Bilogo-rian (West Croatian province) and East Slavonian region
Table 3. Changes in a number of Bifidobacterium longum Bb-46 and Bifidobacterium lactis Bb-12 viable cells (log CFU/ml)*** during the fermentation of honey-sweetened soymilk with
Table 4. Changes in raffinose and stachyose contents (mmol/l)* in soymilk fermented with Bifidobacterium longumBb-46 and  Bifidobacterium lactis Bb-12
Table 5. Inhibition of Listeria monocytogenes growth by soymilk fermented with Bifidobacterium longum Bb-46 and Bifidobacterium lactis Bb-12: agar diffusion test (mean values of 3 determinations)

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