The growth of different probiotic microorganisms in soymilk from different soybean varieties and their effects on anti-oxidant activity and oligosaccharide content

The data include the growth of lactic acid bacteria in soymilk in term of log CFU/ml, the effect of fermentation on pH, Titratable acidity, total phenolic compounds, oligosaccharides, antioxidant activity.

本数据集包含了以对数形式的每毫升CFU（菌落形成单位）计数的乳酸菌在豆浆中的生长情况，以及发酵过程对pH值、可滴定酸度、总多酚化合物、寡糖和抗氧化活性的影响。