Changes of Physico-Chemical Properties in Liquid-type Yogurt with Lactobacillus casei 00692 duirng Fermentation

• 영문명: Changes of Physico-Chemical Properties in Liquid-type Yogurt with Lactobacillus casei 00692 duirng Fermentation
• 발행기관: 한국축산식품학회
• 저자명: Jeon, B.J. Wang, M.K. Kwak, H.S.
• 간행물 정보: 『학술대회논문집』2004년도 정기총회 및 제33차 춘계 학술대회, 345~348쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.05.31

영문 초록

This study was carried out to find the physico-chemical attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 hr fermentation at 37℃. The pH decreased up to 32 hr and plauteaued thereafter. The growth of lactic acid bacteria sharply increased with 2.0×10⁶cfu/mL up to 40 hr of fermentation and slowly increased thereafter. The free amino acids produced during the fermentation reached the maximum value at 40 hr and gradually decreased thereafter. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 00692 was from 40 to 44 hr.

목차

Introduction

Materials and Methods

Results and Discussion

Summary