Acid Production by Lactic Acid Bacteria in Soy Milk Treated by Microbial Pretense or Papain and Preparation of Soy Yogurt

미생물 Protease 또는 Papain으로 처리된 두유에서 젖산균의 산생함과 대두요구르트의 제조

  • Ko, Young-Tae (Department of Foods & Nutrition, Duksung Women's University)
  • 고영태 (덕성여자대학교 식품영양학과)
  • Published : 1989.06.01

Abstract

The soy milk prepared from soy protein concentrate was treated with microbial protease or papain. Growth and acid production by Lactobacillus acidophilus in soy milk containing partially hydrolyzed proteins were investigated. Sensory evaluation of yogurt beverage prepared from protease treated soy milk was also performed. Protease treatment of soy milk enhanced acid production by lactic acid bacteria, particularly in case of microbial pretense and simultaneous treatment by two types of protease showed synergistic effect. pH and number of viable cells were not affected markedly by pretense treatment. Microbial pretense treatment up to 15 minutes or papain treatment up to 45 minutes enhanced acid production, but further treatment up to three hours did not affect the acidity markedly. rho sensory evaluation showed that overall acceptability and taste of soy yogurt beverage were slightly improved when soy milk was treated with microbial pretense of 0.2% or papain of 0.2%. The amount of non-protein nitrogen considerably increased by pretense treatment of 15 minutes and it increased gradually by further treatment up to three hours.

Keywords

soy yogurt;protease;lactic acid bacteria