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http://dx.doi.org/10.5713/ajas.2005.102

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)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.18, no.1, 2005 , pp. 102-106 More about this Journal
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.
Keywords
Fermentation Time; Liquid-type Yogurt; Lactobacillus casei;
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