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Effect of Green Tea Powder on Growth of Lactic Culture  

Jung Da-Wa (Dept. of Food and Nutrition, Kyungwon University)
Nam Eun-Sook (Dept. of Food and Nutrition, Kyungwon University)
Park Shin-In (Dept. of Food and Nutrition, Kyungwon University)
Publication Information
The Korean Journal of Food And Nutrition / v.18, no.4, 2005 , pp. 325-333 More about this Journal
Abstract
This experiment was carried out to investigate the effect of green tea powder on the growth and acid production of lactic culture in reconstituted skim milk. The supplementation level of green tea powder to reconstituted skim milk was $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%\;and\;2.5\%$. Reconstituted skim milk containing green tea powder was fermented by single or mixed culture of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei. Supplementation of green tea powder did not significantly stimulate growth and acid production of Streptococcus thermophilus and Lactobacillus casei. But the growth and acid production of Lactobacillus acidophilus were slightly enhanced by the addition of green tea powder. When green tea powder was added to reconstituted skim milk at the level of $0.5\%\;or\;1.0\%$, all mixed cultures oi lactic acid bacteria showed high number of viable cell count and the acid production than 3 kinds of single cultures. Therefore, it was suggested to manufacture the yoghurt with the addition of $0.5\~1.0\%$ green tea powder and the inoculation of mixed cultures of lactic acid bacteria for on the stimulation of growth of the lactic culture.
Keywords
green tea powder; lactic culture,; viable cell count; acid production;
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