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http://dx.doi.org/10.3746/jkfn.2013.42.3.348

Effects of D-Tagatose on the Growth of Intestinal Microflora and the Fermentation of Yogurt  

Kang, Kyoung-Myoung (Dept. of Food Service & Technology, Catholic University of Daegu)
Park, Chang-Su (Dept. of Food Service & Technology, Catholic University of Daegu)
Lee, Shin-Ho (Dept. of Food Service & Technology, Catholic University of Daegu)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.3, 2013 , pp. 348-354 More about this Journal
Abstract
To investigate the effect of tagatose on the growth of intestinal bacteria, various species were cultivated individually on m-PYF medium containing tagatose as a carbon source. The tagatose inhibited the growth of intestinal harmful microorganisms such as Staphylococcus aureus subsp. aureus, Listeria monocytogenes, Vibrio parahaemolyticus, Salmonella Typhimurium, and Pseudomonas fluorescens. In the case of beneficial microorganisms found in the intestine, Lactobacillus casei grew effectively on m-PYF medium containing tagatose, while Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc citreum, and Lactobacillus acidophilus did not. To examine the effect of tagatose on fermentation by Lactobacillus casei, yogurt was prepared with tagatose as a carbon source. The resulting acid production stimulated a remarkable growth of lactic acid bacteria in the yogurt. After fermentation for 24 hours, the viable cell count and viscosity of yogurt were above 8.49 log CFU/mL and 1,266 cps, respectively. Moreover, sensory evaluations showed that the yogurt supplemented with tagatose was as acceptable as control yogurt prepared with glucose as a carbon source. The changes in pH, titratable acidity and lactic acid bacteria in yogurt prepared with tagatose did not show any significant changes during storage for 15 days at $4^{\circ}C$.
Keywords
tagatose; yogurt; fermentation characteristics; Lactobacillus casei;
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Times Cited By KSCI : 2  (Citation Analysis)
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