DOI QR코드

DOI QR Code

Fermentation properties of rice-added yogurt using two types of blended lactic acid bacteria as a starter

  • Park, Yun Hwan (Department of Animal Science, Chungbuk National University) ;
  • Choi, Jung Seok (Department of Animal Science, Chungbuk National University)
  • Received : 2021.02.18
  • Accepted : 2021.05.04
  • Published : 2021.06.01

Abstract

These days, different types of yogurt are being manufactured by adding various starters and functional ingredients for health. The purpose of this study was to prepare yogurt added with rice followed by fermentation with two types of starters and to examine its attributes. Ten percent of skim milk powder and 0, 2.5, 5.0, 7.5, or 10% rice were mixed in water (w/v) and then inoculated with two types of starter: 1) Type A, Streptococcus thermophiles and Lactobacillus delbrueckii ssp. bulgaricus as starter; and 2) Type B, Streptococcus thermophiles, Lactobacillus acidophilus, and Bifidobacteium animalis ssp. lactis as starter. The pH of B type yogurt was lower (p < 0.05) than that of A type yogurt from 6 hours to 14 hours after fermentation. The number of microorganisms in all fermented milk showed maximum increases at 2 and 6 hours of fermentation (p < 0.05). The number of microorganisms in fermented milk peaked at 6 hours after fermentation and maintained this level thereafter. There was no effect of rice addition on microbial growth or acidity of the fermented milk. Sensory attributes of yogurt samples with and without added rice were not significantly different. This experiment showed that the production efficiency of yogurt with added rice was not different when two different types of starters were used to manufacture yogurt.

Keywords

Acknowledgement

This results was supported by "Regional Innovation Strategy (RIS)" through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (MOE). This work was supported by a grant (715003-07) from the Research Center for Production Management and Technical Development for High Quality Livestock Products through Agriculture, Food and Rural Affairs Convergence Technologies Program for Educating Creative Global Leader, Ministry of Agriculture, Food and Rural Affairs. This work also was supported by the National Research Foundation of Korea (NRF) grant funded by the Ministry of Education (No. 2020R1A4A1017552, 2020R1G1A1006498).

References

  1. Arioli S, Scala GD, Remagni MC, Stuknyte M, Colombo S, Guglielmetti S, Noni ID, Ragg E, Mora D. 2017.Streptococcus thermopphilus urease activity boosts Lactobacillus delbrueckii subp. bulgaricus homolactic fermentation. International Journal of Food Microbiology 247:55-64. https://doi.org/10.1016/j.ijfoodmicro.2016.01.006
  2. Astrup A. 2014. Yogurt and dairy product consumption to prevent cardiometabolic diseases: Epidemiologic and experimental studies. American Journal of Clinical Nutrition 99:1235S-1242S. https://doi.org/10.3945/ajcn.113.073015
  3. Baati LL, Fabre-Gea C, Auriol D, Blanc PJ. 2000. Study of the cryotolerance of Lactobacillus acidophilus: Effect of culture and freezing conditions on the viability and cellular protein levels and beanalimen levels. International Journal of Food Microbiology 59:241-247. https://doi.org/10.1016/S0168-1605(00)00361-5
  4. Bae HC, Paik SH, Nam MS. 2004. Fermentation properties of rice added yogurt made with various lactic acid bacteria. Journal of Animal Science and Technology 46:677-686.[in Korean] https://doi.org/10.5187/JAST.2004.46.4.677
  5. El-Abbadi NH, Dao MC, Meydani SN. 2014. Yogurt: Role in healthy and active aging. American Journal of Clinical Nutrition 99:1263S-1270S. https://doi.org/10.3945/ajcn.113.073957
  6. FAO (Food and Agricultural Organization of the United Nations and World Health Organization). 2001. Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Accessed in http://www.fao.org/3/a-a0512e.pdf. on 23 February 2021.
  7. Gijsbers L, Ding EL, Malik VS, De Goede J, Geleijnse JM, Soedamah-Muthu SS. 2016. Consumption of dairy foods and diabetes incidence: A dose-response meta-analysis of observational studies. American Journal of Clinical Nutrition 103:1111-1124. https://doi.org/10.3945/ajcn.115.123216
  8. Gomes AMP, Malcata FX. 1999. Bifidobacterium spp. and Lactobacillus acidophilus: Biochemical, technological and therapeutical properties relevantfor use as probiotics. Trends in Food Science&Technology 10:139-157. https://doi.org/10.1016/S0924-2244(99)00033-3
  9. Kailaspathy K, Harmstorf I, Phillips M. 2008. Survival of Lactobacillus acidophilus and Bifidobacterium animalis spp. lactis in stirred fruit yogurts. Journal of Food Science and Technology 41:1317-1322.
  10. Kermiche F, Boulekbache-Makhlouf L, Felix M, Harkat-Madouri L, Remini H, Madani K, Romero A. 2018. Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties. Food Science and Technology international 24:585-597. https://doi.org/10.1177/1082013218776701
  11. Kok CR, Hutkins R. 2018. Yogurt and other fermented foods as sources of health-promoting bacteria. Nutrition Reviews 1:4-15. https://doi.org/10.1111/j.1753-4887.1942.tb07817.x
  12. Lourens-Hattingh A, ViljoenBC. 2001. Yogurt as probiotic carrierfood. InternationalDairy Journal 11:1-17.
  13. Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligne B, Ganzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins R. 2017. Health benefits of fermented foods: Microbiota and beyond. Current Opinion inBiotechnolgy 44:94-102. https://doi.org/10.1016/j.copbio.2016.11.010
  14. Montes RG, Bayless TM, Saavedra JM, Perman JA. 1995. Effect of milks inoculated withLactobacillus acidophilus or a yogurt starter culture in lactose-maldigesting children. Journal ofDairy Science 78:1657-1664.
  15. Muthayya S,Dugimoto JD, Montgomery S, MaberlyGF. 2014. An overview of globalrice production, supply,trade, and consumption. Annals ofthe New York Academy of Sciences 1324:7-14. https://doi.org/10.1111/nyas.12540
  16. Paik SH, Bae HC, Nam MS. 2004. Fermentation properties of yogurt added with rice. Journal of Animal Science and Technology 46:667-676.[in Korean] https://doi.org/10.5187/JAST.2004.46.4.667
  17. Parengam M, Judprasong K, Srianujata S, Jittinandana S, Laoharojanaphand S, Busamongko A. 2010. Study of nutrients and toxic minerals in rice and legumes by instrumental neutron activation analysis and graphite furnace atomic absorption spectrophotometry. Journal of Food Composition and Analysis 23:340-345. https://doi.org/10.1016/j.jfca.2009.12.012
  18. Park BH, Kim UH, Jang SS, Yang SH, Lee EM, Kang DH, Kwon EG, Chung KY. 2016. Biological effects of dietary probiotics on blood characteristics in Hanwoo heifers subjected to lipopolysaccharide (LPS) challenge. Korean Journal of Agricultural Science 43:818-827.[in Korean] https://doi.org/10.7744/kjoas.20160086
  19. Penner R, Fedorak RN, Madsen KL. 2005. Probiotics and nutraceuticals: Non-medicinal treatments of gastrointestinal diseases. Current Opinion in Pharmacology 5:596-603. https://doi.org/10.1016/j.coph.2005.06.009
  20. Portier A, Boyaka P, Bougoudaga F. 1993. Fermented milks and increased antibody responses against cholera in mice. International Journal of Immunology 94:217-224.
  21. Rodriguez-Serrano GM, Barcia-Garibay M, Cruz-Guerrero AE, Gomez-Ruiz L, Ayala-Nino A, Castaneda-Ovando A, Gonzalez-Olivares LG. 2018. Proteolytic system of streptococcus thermophiles. Journal of Microbiology and Biotechnology 28:1581-1588. https://doi.org/10.4014/jmb.1807.07017
  22. Saarela M, Lahteenmaki L, Crittenden R, Salminen S, Mattila Sandholm T. 2002. Gut bacteria and health foods-the European perspective. International Journal of Food Microbiology 78:99-117. https://doi.org/10.1016/S0168-1605(02)00235-0
  23. Salama HH, Abdelhamid SM, Dairouty RMK. 2019. Coconut bio-yoghurt phytochemical and Antimicrobial-microbial activities. Pakistan Journal ofBiological Sciences 22:527-536. https://doi.org/10.3923/pjbs.2019.527.536
  24. Salminen SJ,Gueimonde M, Isolauri E. 2005. Probiotics that modify disease risk. Journal of Nutrition 135:1294-1298. https://doi.org/10.1093/jn/135.5.1294
  25. Sengupta S, Koley H, Dutta S, Bhowal J. 2019. Hepatoprotective effects of symbiotic soy yogurt on mice fed a high-cholesterol diet. Nutrition 64:36-44. https://doi.org/10.1016/j.nut.2019.01.009
  26. Shihata A, Shah NP. 2000. Proteolytic profiles of yogurt and probiotic bacteria. InternationalDiary Journal 10:401-408.
  27. Steiger G, Muller-Fischer N, Cori H, Conde-Petit B. 2014. Fortification ofrice: Technologies and nutrients. Annals ofthe New York Academy of Sciences 1324:29-39. https://doi.org/10.1111/nyas.12418