Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Fermentation for Liquid-type Yogurt with Lactobacillus casei 911LC

  • Ko, I.H. (Department of Food Science and Technology, Sejong University) ;
  • Wang, M.K. (Department of Food Science and Technology, Sejong University) ;
  • Jeon, B.J. (Department of Food Science and Technology, Sejong University) ;
  • Kwak, H.S. (Department of Food Science and Technology, Sejong University)
  • Received : 2004.05.05
  • Accepted : 2004.07.26
  • Published : 2005.01.01
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Abstract

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.

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References

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