Effects of Lactose and Yeast on the Growth of Lactic Acid Bacteria and Sensory Characteristics during the Fermentation of Soy Yogurts

Lactose와 효모의 첨가가 대두요구르트 발효 중 젖산균의 생육특성 및 관능적 특성에 미치는 영향

  • Park, Mi-Jung (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, Sook-Young (Department of Food and Nutrition, Chung-Ang University)
  • 박미정 (중앙대학교 가정대학 식품영양학과) ;
  • 이숙영 (중앙대학교 가정대학 식품영양학과)
  • Published : 1997.06.01


Lactobacillus bulgaricus and Kluyveromyces lactic were inoculated to Jangyeob and Jinpum soymilks single or together after the addition of different amounts of lactose to increase the formation of lactic acid and sensory evaluation. The decrease of pH and the increase of acid production during the fermentation of soy yogurts were more effective when lactose was added. And the single culture method was more effective in decreasing pH and in increasing acid production than the mixed culture method. Without lactose, the growth of lactic acid bacteria in samples increased by mixed culture method than by single culture method. However, the growth of lactic acid bacteria increased more in the by single cultured samples than in the mixed cultured samples by the addition of lactose. Beany flavor decreased more in soy yogurts compared with Jangyeob and Jinpum soy milks, and Jinpum soy yogurts had less beany flavor than Jangyeob soy yogurts. In sour taste, Jangyeob soy yogurt prepared by mixed culture for 36 hr incubation with 4% lactose showed the poorest score, while soy yogurts containing 2% lactose showed significantly better scores and no significant difference compared with milk yogurt. Soy yogurts containing 2% lactose showed no significant difference in overall acceptability compared with milk yogurt.


soy yogurt;Lactobacillus bulgaricus;Kluyveromyces lactis;lactose