초록

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Abstract ▼ AI-Helper

This experiment was performed to investigate the growth and acid production of lactic acid bacteria in soy yoghurts prepared from soybeans produced using various nitrogen sources and the ability of the bacteria to utilize the available carbohydrates in the medium. Various soybeans did not show signi...

This experiment was performed to investigate the growth and acid production of lactic acid bacteria in soy yoghurts prepared from soybeans produced using various nitrogen sources and the ability of the bacteria to utilize the available carbohydrates in the medium. Various soybeans did not show significant difference in the growth and acid production of lactic acid bacteria, soybean D with newly developed complex fertilizer being the best. The acid production in soy milk by L. acidophilus was better than those in defatted soy milk and in isolated soy protein, that in isolated soy milk being significantly poor. Of lactic acid bacteria tested, L bulgaricus and L. acidophilus exhibited more population and acid production in soy yoghurts. The population and acid production of lactic acid bacteria was increased by the addition of various carbohydrates, and significantly by glucose and yeast extract.