• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.76-82
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• 2018

This study evaluated the physicochemical properties of a novel black bean milk yogurt made by lactic acid producing bacteria isolated from vinegar (Bacillus acidiproducens, BA) and kimchi (Lactobacillus plantarum, LP). Commercially available Lactobacilli mixture for yogurt (YF) were regarded as control bacteria. To investigate optimal conditions to make black bean yogurt, different types of bacteria (BA and LP) and dilution ratios of black bean milk and water (1:1, 1:1.5, and 1:2) were used. Titratable acidity and pH were affected by these dilution ratios, but not by the different types of Lactobacilli used. Titratable acidity and pH were lowest in the 1:1 diluted sample. The visible cell count, sugar content, and viscosity were significantly higher in the sample containing the black bean milk: water ratio of 1:1 than the rest of the samples. In the sensory test, black bean yogurt made with BA showed a higher overall acceptability score, similar to yogurt made with YF. In conclusion, black bean yogurt made by fermentation with BA and with 1:1 black bean milk:water dilution ratio was better than ones made with LP and at other dilution ratios.

• Journal of Applied Biological Chemistry
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• v.61 no.1
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• pp.17-23
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• 2018

The purpose of this study was to produce mulberry extract and silk protein (MS) added yogurt fermented with vegetable lactic acid bacteria (Lactobacillus plantarum and Bacillus acidiproducens) and to determine their physicochemical properties and preference. The physicochemical properties were examined total phenol and antocyanins contents, viscosity, visible cell counts, chromaticity and sensory evaluation. Yogurt made with LP (PL) and BA (BA) had similar pH and titrable acidity and mulberry and MS addition made lower pH and higher titrable acidity than the control (YF) (p <0.05). The MS added yogurt exhibited adaptable acidity in the market. As expected, MS added yogurt had higher redness, and lower lightness and yellowness than no added one regardless of bacteria kinds, in chromaticity (p <0.05). MS added yogurt showed higher value of total phenols and anthocyanins than no MS added one. MS added yogurt also increased the number of live bacteria in the ascending order of than LP, BA, YF, LP + MS, and BA + MS. In sensory evaluation, BA + MS had the higher overall acceptance than the others. In conclusion, yogurt fermented with Lactobacillus plantarum and Bacillus acidiproducens was acceptable as much as the commercial Lactobacillus. Moreover, MS added yogurt fermented with Bacillus acidiproducens was the most preferred, based on physicochemical properties and overall acceptability for sensory evaluation.