• Asian-Australasian Journal of Animal Sciences
• /
• v.18 no.1
• /
• pp.102-106
• /
• 2005

This study was carried out to find the attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 h fermentation at $37^{\circ}C$. The pH decreased up to 32 h and plauteaued thereafter, and the titratable acidity increased up to 40 h. The growth of lactic acid bacteria sharply increased with $3.5{\times}10^7$ cfu/ml up to 40 h of fermentation and slowly decreased thereafter. The free amino acids produced during fermentation reached the maximum value at 44 h and gradually decreased thereafter. Bitterness sensory scores were the highest at 44 h of fermentation. In the result of electrophoresis, the band mostly disappeared at 72 h fermentation. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 911LC was from 40 to 44 h.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2004.05a
• /
• pp.345-348
• /
• 2004

This study was carried out to find the physico-chemical attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 hr fermentation at $37^{\circ}C$. The pH decreased up to 32 hr and plauteaued thereafter. The growth of lactic acid bacteria sharply increased with $2.0{\times}\;10^6\;cfu/mL$ up to 40 hr of fermentation and slowly increased thereafter. The free amino acids produced during the fermentation reached the maximum value at 40 hr and gradually decreased thereafter. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 00692 was from 40 to 44 hr.

• Food Science of Animal Resources
• /
• v.25 no.2
• /
• pp.226-231
• /
• 2005

This study was carried out to find the physico-chemical attributes of yogurt base with Lactobacillus case; 00692 during 72 hr fermentation at $37^{\circ}C$. The pH decreased up to 44 hr and plateaued thereafter, and the titratable acidity increased up to 40 hr. The number of lactic acid bacteria sharply increased with $1.0\times10^7cfu/mL$ up to 48 hr of fermentation and slowly increased thereafter. The free amino acids produced during the fermentation reached the maximum value at 40 hr and gradually decreased thereafter. In the result of electrophoresis, the band was the thickest at 44 hr and mostly disappeared at 72 hr fermentation. The present data showed that the range of optimum fermentation time for yogurt base using Lactobacillus casei 00692 was from 40 to 44 hr.

• Food Science and Preservation
• /
• v.24 no.6
• /
• pp.865-870
• /
• 2017

Yogurt is produced by fermentation of milk using bacteria known as "yogurt cultures". Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2003.06a
• /
• pp.174-174
• /
• 2003

• Nutrition Research and Practice
• /
• v.12 no.5
• /
• pp.415-425
• /
• 2018

BACKGROUND/OBJECTIVE: As aging progresses, the number of patients with cognitive impairment also increases. Cognitive function is not generally correlated with diet, and there is debate over that association. Thus, the present study aimed to investigate the association between dietary intake and cognitive function among adults aged 50 years or older. SUBJECTS/METHODS: Between July 2017 and March 2018, 324 adults aged over 50 years from Gwangju Sun-Han hospital participated in a dietary survey. The frequency of food intake and related information were collected using a semi-quantitative food frequency questionnaire (SQ-FFQ) and determining the mini-mental state examination (MMSE) level for 276 participants. The association between dietary intake and cognitive function was assessed by performing logistic regression analysis. RESULTS: Depending on the MMSE score, the participants' age, education level, inhabitation status, medications, alcohol consumption, sleep duration, physical activity, and short geriatric depression scale score were significantly different (P < 0.05). Moreover, those participant characteristics were associated with either decreased or increased odds ratios (OR) for the risk of mild cognitive impairment (MCI). Based on analysis of the participants' intake of 112 detailed food items, which were categorized into 20 food types, intakes of cooked white rice (< 2 times/day compared with ${\geq}3$ times/day) (P < 0.05), properly cooked rice with other grains and legumes (P < 0.001), fruits (P < 0.05), milk (low fat and normal) (P = 0.044), liquid-type yogurt (P = 0.019), and curd-type yogurt (P = 0.015) were found to significantly decrease the OR for the risk of MCI. CONCLUSIONS: Associations were significant between the risk of MCI and the intake of certain food types. Specifically, a moderate intake of cooked white rice and an adequate intake of whole grains, fruits, milk, and dairy products were associated with reduced risks of MCI among adults aged over 50 years.

• Korean Journal of Soil Science and Fertilizer
• /
• v.46 no.6
• /
• pp.579-584
• /
• 2013

The study was conducted to investigate changes in the characteristics of inorganic components during fermenting process of organic liquid fertilizers according to the type and ratio of microorganism and the amount of molasses when producing organic liquid fertilizers using sesame oil cake and rice bran. To select appropriate microorganisms, liquid fertilizers were produced through a 90-day fermentation process by adding mag-ggeo-li, yogurt, dried yeast, and leaf mold. The pH in liquid fertilizer was decreased, and then increased in all microorganism samples except the mag-ggeo-li sample. The EC was rapidly increased in all samples until the $10^{th}$ days after production, and showed no changes after the $60^{th}$ days in dried yeast and after the $30^{th}$ days in the other samples. The concentration of $NH_4$-N was generally increased with time. The concentration of $P_2O_5$ was rapidly increased until the $10^{th}$ days after production and was maintained at about 1% regardless of the type of microorganism. In terms of the characteristics of liquid fertilizers according to the ratio of selected dried yeast, the pH was decreased until the $30^{th}$ days after producing the liquid fertilizers, and then was increased regardless of the ratio of dried yeast. The EC was increased with time and showed no differences depending on the amount of dried yeast. The concentration of $NH_4$-N was increased with time and in proportion to the amount of dried yeast. In terms of the characteristics of liquid fertilizers according to the ratio of molasses, the pH was decreased with increasing the molasses. The EC and concentration of $P_2O_5$ were no differences according to the amount of molasses. When 3% molasses was added, the content of $NH_4$-N was 2.6 mg $L^{-1}$ at the beginning and was at 3,025 mg $L^{-1}$ on the $90^{th}$ days.

• Korean Journal of Food Science and Technology
• /
• v.22 no.4
• /
• pp.421-425
• /
• 1990

This study was carried out to compare lactic acid bacteria count of liquid type yogurts with various experimental conditions during shelf-life period. The conditions were media(BCP and Elliker agar), incubation conditions(aerobic and anaerobic), dilution waters(saline and phosphate buffer) and dilution methods(10 and 100 times). All of the samples were incubated at $37^{\circ}C$ for 72 hrs. In the case of counting L. acidophilus as a yogurt starter culture, there were differences on dilution waters and incubation conditions, but were no difference on media and dilution methods. In the case of counting L jugurti and mixed strain with L. acidophilus and L. casei, there were differences on media, incubation conditions and dilution waters, but was no difference on dilution methods. For L. casei in the yogurt, media and dilution methods were shown slightly different viable cell count but incubation conditions were not shown difference. In the case of counting L. bulgaricus, there were differences on media, incubation conditions and dilution methods, but was no difference on dilution waters. Therefore, the measurment of lactic acid bacteria count may be effective if preferred experimental conditions are selected for different types of strain.

• Korean Journal of Microbiology
• /
• v.36 no.2
• /
• pp.161-165
• /
• 2000

Gastric acid resistance of aerobic Lactobacilli and anaerobic Bifidohacteria in commercial 19 drink and 18 liquid yogurts in Korea was investigated after exposure to simulated gastric fluid (pH 1.5). The initial survival of Lactobacilli in commercial drink and liquid yogurts was $10^8~10^{10}$ cfulml and $10^6~10^{10}$cfdml, respectively. On the other hand, the initial survival of Bifidobacteria in commercial drink yogurts was ($10^6~10^{10}$cfulml. The survival of Lactobacilli and Bifidobacteria in some commercial drink and liquid yogurts drastically changed depending on the type of commercial products when exposed to simulated gastric fluid for 120 min (<$10^3~10^6$ cfulml). Their survival decreased as a function of time in the simulated gastric fluid. In the case of drink yogurt containing Bifidobacteria-loaded capsu1es;the survival of Bifidobactena in only Mi after excluding capsules was similar to other commercial drink yogurts after exposure to gastric fluid for 30-120 min (ca. TEX>$10^5$ cfulml). However, the survival of Bifidobacteria in capsules was greatly enhanced due to their stability in low pH condition (>$10^8$ cfulml). The drink yogut containing Bifidobacteria-loaded capsules showed about 10-737 times higher survival in the gastric fluid for 120 min when compared to other commercial drink yogurts. It was evident that the gastric acid resistance of Bifidobacteria could be increased when encapsulated.

• The Korean Journal of Food And Nutrition
• /
• v.31 no.5
• /
• pp.604-615
• /
• 2018

The purpose of this study was to investigate the dietary habits of smokers and non-smokers among a few male university students residing in Changwon-si and factors that affect their smoking behavior. A self-administered questionnaire was conducted for a duration of one month in June 2015 (n=367). The results of this study showed that the breakfast skipping rate of the smoking group was significantly higher compared to the non-smoking group (p<0.001), and the smoking rate was significantly higher among those with more serious smoking problems (p<0.001). Compared to the non-smoking group, the smoking group showed significantly higher BMI (body mass index) (p<0.05) and demonstrated significant drinking habit of more liquid type yogurt among milk and dairy products and significantly more coffee mixes among fat, oils, and sugars (p<0.05). The results of multiple regression analysis showed the necessity to prepare smoking systems in school (t=-2.87, p<0.05), encumbrances to studies due to smoking (t=-3.59, p<0.001), and variables that affect smoking such as the number of close friends who smoke (t=4.17, p<0.001), BMI (t=3.08, p<0.05), and the level of problematic drinking (t=3.67, p<0.001). The results of this study suggest factors that must be considered in establishing smoking prevention education programs, anti-smoking policies, and strategies for university students.