Production and physicochemical properties of black bean yogurt made with lactic acid bacteria isolated from vinegar and kimchi

식초와 김치 유래 젖산균으로 제조한 서리태 발효우유 제조 및 물리화학적 품질 특성 연구

  • Jeong, Seong-Yeop (Microbial Institute for Fermentation Industry) ;
  • Kang, Suna (Department of Food & Nutrition, Institute of Basic Science, Obesity/Diabetes Center, Hoseo University) ;
  • Lee, Na Ra (Department of Nanobiomechatronics, Hoseo University) ;
  • Ryu, Myeong Seon (Microbial Institute for Fermentation Industry) ;
  • Wu, Xuangao (Department of Food & Nutrition, Institute of Basic Science, Obesity/Diabetes Center, Hoseo University) ;
  • Kim, Da Sol (Department of Food & Nutrition, Institute of Basic Science, Obesity/Diabetes Center, Hoseo University) ;
  • Park, Sunmin (Department of Food & Nutrition, Institute of Basic Science, Obesity/Diabetes Center, Hoseo University)
  • 정성엽 (발효미생물산업진흥원) ;
  • 강선아 (호서대학교 식품영양학과.기초과학연구소.비만당뇨연구소) ;
  • 이나라 (호서대학교 나노바이오트로닉스과) ;
  • 류명선 (발효미생물산업진흥원) ;
  • 오현호 (호서대학교 식품영양학과.기초과학연구소.비만당뇨연구소) ;
  • 김다솔 (호서대학교 식품영양학과.기초과학연구소.비만당뇨연구소) ;
  • 박선민 (호서대학교 식품영양학과.기초과학연구소.비만당뇨연구소)
  • Received : 2017.09.08
  • Accepted : 2017.10.13
  • Published : 2018.02.28


This study evaluated the physicochemical properties of a novel black bean milk yogurt made by lactic acid producing bacteria isolated from vinegar (Bacillus acidiproducens, BA) and kimchi (Lactobacillus plantarum, LP). Commercially available Lactobacilli mixture for yogurt (YF) were regarded as control bacteria. To investigate optimal conditions to make black bean yogurt, different types of bacteria (BA and LP) and dilution ratios of black bean milk and water (1:1, 1:1.5, and 1:2) were used. Titratable acidity and pH were affected by these dilution ratios, but not by the different types of Lactobacilli used. Titratable acidity and pH were lowest in the 1:1 diluted sample. The visible cell count, sugar content, and viscosity were significantly higher in the sample containing the black bean milk: water ratio of 1:1 than the rest of the samples. In the sensory test, black bean yogurt made with BA showed a higher overall acceptability score, similar to yogurt made with YF. In conclusion, black bean yogurt made by fermentation with BA and with 1:1 black bean milk:water dilution ratio was better than ones made with LP and at other dilution ratios.


Supported by : 한국연구재단, 산업통상자원부


  1. Prajapati JB, Nair BM. The history of fermented foods. Hand-book of Fermented Functional Foods. 2th ed. CRC Press, Boca Raton, Fl, USA. pp. 1-24 (2008)
  2. Farnworth ER ed. Handbook of fermented functional foods 2nd edition. CRC press, Boca Raton, Fl, USA. p. 27 (2008)
  3. Link-Amster H, Rochat F, Saudan KY, Mignot O, Aeschlimann JM. Modulation of a specific humoral immune response and changes in intestinal flora mediated through fermented milk intake. FEMS Immunol. Med. Microbiol. 10: 55-63 (1994)
  4. Nagao F, Nakayama M, Muto T, Okumura K. Effects of a fermented milk drink containing Lactobacillus casei strain Shirota on the immune system in healthy human subjects. Biosci. Biotechnol. Biochem. 64: 2706-2708 (2000)
  5. Wollowski I, Rechkemmer G, Pool-Zobel BL. Protective role of probiotics and prebiotics in colon cancer. Am. J. Clin. Nutr. 73: 451-455 (2001)
  6. Van't Veer P, Dekker JM, Lamers JW, Kok FJ, Schouten EG, Brants HA, Hermus RJ. Consumption of fermented milk products and breast cancer: a case-control study in The Netherlands. Cancer Res. 49: 4020-4023 (1989)
  7. Nakajima H, Suzuki Y, Hirota T. Cholesterol lowering activity of ropy fermented milk. J. Food Sci. 57: 1327-1329 (1992)
  8. Agerbaek M, Gerdes LU, Richelsen B. Hypo-cholesterolaemic effect of a new fermented milk product in healthy. Eur. J. Clin. Nutr. 49: 346-352 (1995)
  9. Adolfsson O, Meydani SN, Russell RM. Yogurt and gut function. Am. J. Clin. Nutr. 80: 245-256 (2004)
  10. Ley RE, Turnbaugh PJ, Klein S, Gordon JI. Microbial ecology: human gut microbes associated with obesity. Nature 444: 1022- 1023 (2006)
  11. Lim KS, Heong JW, Oh SJ, Moon YI, Hoh JH. Current market trends and perspectives of probiotics. Curr. Top. Lactic Acid Bac. Probio. 3: 46-53 (2015)
  12. Bhadoria PBS, Mahapatra SC. Prospects, technological aspects and limitations of probiotics-A Worldwide Review. Eur. J. Food Res. Rev. 1: 23-42 (2011)
  13. Gil BL, Song HN. The health beneficial effect of fermented milk. Kor. Soc. Food Nutr. 16: 93-103 (2003)
  14. Jang DL, Kim JB. 'Pulmuone vegetable lactic acid bacteria' advertisement of Pulmuone Healthy Life. Campaigns: Creating new categories in growing markets. Kor. J. Advertising. 21: 253-265 (2010)
  15. Molin G. Probiotics in foods not containing milk or milk constituents, with special reference to Lactobacillus plantarum 299v. Am. J. Clin. Nutr. 73: 380-385 (2001)
  16. Kim HW. Development of fermented dairy products. Food Sci. Biotechnol. 10: 4-9 (1977)
  17. Jung MY, Kim JS, Chan YH. Bacilus acidiproducens sp. nov., vinyard soil isolated that produce lactic acid. International J. System. Evolut. Microbiol. 59: 2226-2231 (2009)
  18. Prasirtsak B, Tanasupawat S, Boonsombat R, Kodama K Thongchul N. Characterization of lactic acid producing bacteria from Thai sources. J. Appl. Pharm. Sci. 3: 33-38 (2013)
  19. Hwang CE, Seo WT, Cho KM. Enhanced antioxidant effect of black soybean by Cheonggukjang with potential probiotic Bacillus subtilis CSY191. Kor. J. Microbiol. 49: 391-397 (2013)
  20. Cho EJ, Park HY, Lee SH, Kim HY. Protective effects of Seoritae Chungkukjang added with green tea powder against 3-morpholinosydnonimine-induced oxidative stress. Kor. J. Agric. Sci. 42: 407-414 (2015)
  21. Koh ES, Lim JH, Kim MY, Chung S, Shin SJ, Choi BS. Chang YS. Anthocyanin-rich Seoritae extract ameliorates renal lipotoxicity via activation of AMP-activated protein kinase in diabetic mice. J. Translational Medi. 13: 1-12 (2015)
  22. Lim SY. Comparison of effect of various types of soybeans on mutagenicity and growth of human cancer cell lines. J. Life Sci. 20: 1532-1537 (2010)
  23. Jeon YH, Won JH, Kwon JE, Kim MR. Antioxidant activity and cytotoxic effect of an ethanol extract from Seoritae. Kor. J. Food Cookery Sci. 27: 1-9 (2011)
  24. Ko SJ, Jeong SS, Choi CH, Kim KH. pH and buffering capacity in some commercial fermented milks. J. Kor. Soc. Dental Hygiene. 13: 701-711 (2013)
  25. Bao Y, Zhang Y, Li H, Liu Y, Wang S, Dong X, Zhang H. In vitro screen of Lactobacillus plantarum as probiotic bacteria and their fermented characteristics in soymilk. Ann. Microbiol. 62: 1311-1320 (2012)
  26. Conway PL, Gorbach SL, Goldin BR. Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells. J. Dairy Sci. 70: 1-12 (1987)
  27. Moon SY, Chung HC, Yoon HN. Comparative analysis of commercial vinegars in physicochemical properties, minor components and organoleptic tastes. Korean J. Food. Sci. Technol. 29: 663-670 (1997)
  28. Shin HS, Kim SM, Choi NK, Yang KH, Kang MS. The effect of fermented milk on viable cell count and biofilm formation of Streptococcus mutans. J. Kor. Acad. Pedtatric. Dent. 36: 358-366 (2009)
  29. Hong SM, Gu MS, Chung EC, Kang PG, Kim CH. Quality characteristics of yogurt prepared with rice bran Streptococcus thermophilus and Lactobacillus casei. J. Milk Sci. Biotechnol. 33: 17-25 (2015)
  30. Kim KH, Hwang HR, Jo JE, Lee SY, Kim NY, Yook HS. Quality characteristics of yogurt prepared with flowering cherry(Prunus serrulata L. Var. spontanea Max. wils) fruit powder during storage. J. Korean Soc. Food Sci. Nutr. 38: 1229-1236 (2009)
  31. Hancock BC, Zografi G. The relationship between the glass transition temperature and the water content of amorphous pharmaceutical solids. Pharma. Res.11: 471-477 (1994)
  32. Sung YM, Cho JR, Oh NS, Kim CK, In MJ. Preparation and quality characteristics of curd yogurt added with chlorella. Korean J. Soc. Appl. Biol. Chem. 48: 60-64 (2005)
  33. Kim JP, Yang YS, Kim JH, Lee HH, Kim ES, Moon YW, Kim JY, Chung JK. Chemical properties and DPPH radical scavenging ability of sword bean (Canavalia gladiata) extract. Korean J. Food Sci. Technol. 44: 441-446 (2012)
  34. Moon HK, Lee SW, Moon JB, Kim DH, Yoon WH, Kim GY. Quality characteristics of various beans in distribution. J. East Asian Soc. Diet. Life. 21: 215-221 (2011)
  35. Han KH, Park JK, Lee CH. Manufacture and product evaluation of fermented sausages inoculated with freeze-dried Kimchi Powder and starter culture (Lactobacillus plantarum). Kor. J. Food Sci. Anim. Resour. 26: 486-490 (2006)