Effects of Lactose and Yeast on the Changes of Oligosaccharides during the Fermentation of Soy Yogurts

Lactose와 효모의 첨가가 대두요구르트 발효 중 올리고당의 변화에 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

Abstract

Lactobacillus bulgaricus and Kluyveromyces lactis were inoculated to Jangyeob and Jinpum soy milks together after the addition of different amounts of lactose to increase the contents of oligosaccharides, which were compared with single cultured samples. The contents of stachyose, raffinose, sucrose, and glucose of samples without lactose decreased by single culture method, but the oligosaccharides decreased less than in single cultured samples containing of lactose. The oligosaccharides of single cultured samples were equal or decreased compared with soy milks. While those of mixed cultured Jangyeob and Jinpum samples containing 2% lactose for 24 hr incubation increased 125.0% and 118.1%, respectively and those of samples for 36 hr incubation increased 127.0% and 141.0%, respectively, those of mixed cultured samples containing 4% lactose for 24 hr incubation increased 112.5% and 123.0%, respectively and those of samples for 36 hr incubation increased 120% and 135.9%, respectively. Therefore, the oligosaccharides in samples containing 2% lactose were slightly more than in samples containing 4% lactose. Among the cultured methods, oligosaccharides were produced in the largest amounts by the mixed culture for 36 hr. The addition of lactose in soy milks for soy yogurts was effective in the formation of oligosaccharides since the galactose, produced by the hydrolysis of lactose, was thought to be combined with sucrose by the action of ${\beta}-galactosidase$ in yeast.

Keywords

soy yogurt;kluyveromyces lactis;lactose;oligosaccharide