Study on Growth and Acid Production by Lactic Acid Bacteria in Soy Milk

두유(豆乳)에서 젖산균의 생육(生育)과 산생성(酸生成)에 관한 연구

  • Kim, Kyung-Hee (Department of Foods & Nutrition, Duksung Women's College) ;
  • Ko, Young-Tae (Department of Foods & Nutrition, Duksung Women's College)
  • 김경희 (덕성여자대학 식품영양학과) ;
  • 고영태 (덕성여자대학 식품영양학과)
  • Published : 1987.04.01


Four types of soy milk prepared from soybean, defatted soybean, soy protein concentrate (SPC) or soy protein isolate (SPI) were fermented with Lactobacillus acidophilus, L. bulgaricus, L. casei, Leuconostoc mesenteroides or Streptocroccus lactis. Growth and acid production by each organism in soy milks were investigated. Acid production by L. acidophilus was miximum in soy milk while acid production by other organisms was maximum in defatted soy milk. All the organisms produced least amount of acid in SPI-milk. Addition of yeast extract (0.5) to four types of soy milks stimulated acid production by lactic acid bacteria, particularly in case of L. acidophilus. Higher concentration of total solids in soy milks resulted in better growth and more acid production by L. acidophilus and L. bulgaricus.