• Korean Journal of Food Science and Technology
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• 제30권6호
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• pp.1394-1398
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• 1998

Lactobacillus bulgaricus LBS 47 and Saccharomyces serevisiae SCS 5 were selected for pure culture inoculation in the fermentation. The effects of stabilizers on the sedimentation, sensory evaluation and viscosity were investigated during fermentation of traditional Andong sikhe. Among the stabilizers added to the traditional Andong sikhe the Na-alginate appeared to be the best. When the product was evaluated by the sensory panel, the addition of stabilizers up to 0.1 % level actually increased the acceptability of the product, while the concentration of more than 0.2% stabilizers affected the acceptability negatively. The viscosity of the product fermented with the CMC and Na-alginate addition reached the maximum on the 2nd day of fermentation, while that of the homogenized Andong sikhe fermented with carrageenan reached the peak on the first day of fermentation.