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한국식품과학회지
→ 한국식품과학회지2018 ; 50(01): 76-82
Production and physicochemical properties of black bean yogurt made with lactic acid bacteria isolated from vinegar and kimchi
식초와 김치 유래 젖산균으로 제조한 서리태 발효우유 제조 및 물리화학적 품질 특성 연구
Seong-Yeop Jeong, Suna Kang1,†, Na Ra Lee2, Myeong Seon Ryu, Xuangao Wu1, Da Sol Kim1, and Sunmin Park1,*
Microbial Institute for Fermentation Industry 1Department of Food & Nutrition, Institute of Basic Science, Obesity/Diabetes Center, Hoseo University 2Department of Nanobiomechatronics, Hoseo University
정성엽·강선아1,†·이나라2·류명선·오현호1·김다솔1·박선민1,*
발효미생물산업진흥원, 1호서대학교 식품영양학과·기초과학연구소·비만당뇨연구소, 2호서대학교 나노바이오트로닉스과
ABSTRACT
This study evaluated the physicochemical properties of a novel black bean milk yogurt made by lactic acid producing bacteria isolated from vinegar (Bacillus acidiproducens, BA) and kimchi (Lactobacillus plantarum, LP). Commercially available Lactobacilli mixture for yogurt (YF) were regarded as control bacteria. To investigate optimal conditions to make black bean yogurt, different types of bacteria (BA and LP) and dilution ratios of black bean milk and water (1:1, 1:1.5, and 1:2) were used. Titratable acidity and pH were affected by these dilution ratios, but not by the different types of Lactobacilli used. Titratable acidity and pH were lowest in the 1:1 diluted sample. The visible cell count, sugar content, and viscosity were significantly higher in the sample containing the black bean milk: water ratio of 1:1 than the rest of the samples. In the sensory test, black bean yogurt made with BA showed a higher overall acceptability score, similar to yogurt made with YF. In conclusion, black bean yogurt made by fermentation with BA and with 1:1 black bean milk:water dilution ratio was better than ones made with LP and at other dilution ratios.
KEYWORD
black bean, Bacillus acidiproducens, Lactobacillus plantarum, yogurt, dilution ratio
한국식품과학회지 2018 Feb; 50(01): 76 - 82
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