초록

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Abstract ▼ AI-Helper

This study was carried out to investigate the feasibility of production of soy yogurt, which is inexpensive and high protein product with an acceptable flavor, from soy milk using lactic acid bacteria. Utilization of various carbohydrates by Lactobacillus acidophilus, Streptococcus thermophilus and ...

This study was carried out to investigate the feasibility of production of soy yogurt, which is inexpensive and high protein product with an acceptable flavor, from soy milk using lactic acid bacteria. Utilization of various carbohydrates by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus bulgaricus was stuied. Sucrose, the major carbohydrate in soymilk, was fermented by L. acidophilus and S. thermophilus. None of the testing microorganisms was able to ferment melibiose and raffinose. Growth of lactic acid bacteria in soymilk was examined every 4 hour. L. acidophilus exhibited the highest growth rate during the early stage. After 16 hours of incubation, however, all the cultures with the exception of L. bulgaricus grew at nearly equal rates. Microscopic examination of mixed cultures showed that the presence of S. thermophilus was much more pronounced than that of L. bulgaricus. All the cultures with the exception of L. bulgaricus formed acid rapidly during 16 hours of incubation, bringing the titratable acidity to 0.6% and pH to 4.3, which was sufficient to cause coagulation of soymilk. L. bulgaricus produced acid to a much lesser extent and caused coagulation of soymitk after 30 hours at earliest. Three kinds of yogurts were prepared from 100% soymilk, 100% milk and 50% soy-50% milk combination by S. thermophilus and were evaluated by taste panel. Soy yogurt received a significantly lower mean odor score than milk yogurt. Soy yogurt had custardlike texture, while milk yogurt was syrupy. However the scores for texture as well as those for color and flavor did not differ significantly among the treatment. The mean total scores for yogurts were not significantly different and were equivalent to ratings between good and high fair.