초록

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Abstract ▼ AI-Helper

In making liquid yoghurt, the influences of proteolytic ability of lactic acid bacteria on acid production and on protein stability were investigated. L. bulgaricus CH-2, L. helviticus IAM 1042 and L. jugurti 3048 showed a comparatively high proteolytic activity in milk, while L. casei YIT 9018 did ...

In making liquid yoghurt, the influences of proteolytic ability of lactic acid bacteria on acid production and on protein stability were investigated. L. bulgaricus CH-2, L. helviticus IAM 1042 and L. jugurti 3048 showed a comparatively high proteolytic activity in milk, while L. casei YIT 9018 did not show any marked proteolysis. Starter organisms having high proteolytic ability showed more rapid growth and acid production than those having low ability in milk. The most active proteolysis occurred during logarithmic growth phase of yogurt organisms, and most of the proteolysis took place in the first 24-48 hrs of incubation. Highly proteolysed yogurts made by L. bulgaricus CH-2, L. jugurti 3048, L. helviticus IAM 1042, L. acidophilus L-54 and L. casei 3012 had low protein solubility at pH 3.5 and had much protein precipitates during storage of product, but those having little protein hydrolysates made by L. casei YIT 9018 or artificial acidification showed no precipitation during keeping.