Summary The effect of fermentation on the levels of oligosaccharides present in soya milk has been determined for a number of lactic acid bacteria. The sugars in the fermented samples were quantified by high pressure liquid chromatography (HPLC) after extraction with aqueous alcohol and clearing with Carrez solution. A lipid extraction stage was found to improve the quality of the chromatograms. Oligosaccharide utilization by L. fermenti was found to be less than in some published reports, when fermentation was carried out under optimum conditions for acid production.
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Pinthong et al. (1980) studied this question.
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