Aptness for the Preparation of Liquid Yogurt by Lactobacilli isolated from Korean Liquid Yogurts

국내 액상발효유에서 분리한 유산균의 제품제조 적성조사

  • Published : 1985.06.01

Abstract

In order to evaluate the aptness for the preparation of liquid-yogurt, microbiological properties of 8 Lactobacilli isolated from 7 Korean liquid-yogurts were investigated. To accelerate acid-producing ability in skim milk, L. bulgaricus D, L. casei A and L. casei E need to supply with glucose, and L. Casei A and L. csaei E also need milk-protein hydrolyzate, but L. jugurti B, L. jugurti C, L. jugurti G, L. helveticus F and L. acidophilus B did not need those supplements. In cultivation in skim milk supplemented with glucose, L. jugurti B, L. jugurti C, L. jugurti G. L. helveticus F and L. bulgaricus D showed rapidity in acid development and weakness in cell viability, but L. acidophilus B, L. casei A and L. casei E showed slowness in acid development and highness in cell viability. Liquid-yogurts made by L. casei A or L. casei E had no sedimentation during storage but those made by L. jugurti B, L. jugurti C, L. jngurti G, L. helveticus F, L. bulgaricus D, or L. acidophilus B had much sedimentation. In sensory evaluation, Liquid-yogurts made by L. casei A or L. casei E had good response but those made by L. jugurti B, L. jugurti C, L. jugurti G, L. helveticus F, L. bulgaricus D or L. acidophilus B did not. Among 8 Lactobacilli examined, L. casei A and L. casei E were thought to have more suitable properties for the preparation of liquid-yogurt though they required a long period of cultivation.

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