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KMID : 0364820130490040403
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Korean Journal of Microbiology
2013 Volume.49 No. 4 p.403 ~ p.414
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Microbiological, Physicochemical, and Antioxidant Properties of Plain Yogurt and Soy Yogurt
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Lim Sung-Mee
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Abstract
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This study evaluated the physicochemical and microbiological characteristics and antioxidant properties of yogurtsamples fermented with lactic acid bacteria (LAB) obtained from pickled cabbage. API 50 CHL systems and 16SrRNA nucleotide sequence analyses revealed that the isolates were Lactobacillus casei PC05 and L. acidophilusPC16. Cell counts, titratable acidity, and viscosity of the yogurt samples fermented with L. acidophilus PC16 weresignificantly higher than those of the samples fermented with L. casei PC05 (P<0.05). The detected cell counts andphysicochemical properties were significantly lower in plain yogurt than in soy yogurt (P<0.05). Yogurt samplesfermented with L. acidophilus PC16 exhibited higher antioxidant activity, measured as ability to scavenge1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and chelate ferrous ions, than those fermented with L. casei PC05. However, the ability to scavenge superoxide anions and superoxide dismutase (SOD) activity were significantly(P<0.05) higher in yogurt samples fermented with L. casei PC05 compared to those in samples fermented with L. acidophilus PC16. The antioxidant activity of soy yogurt was significantly (P<0.05) higher than that of plain yogurt. The antioxidant activity of the tested strains resulted in lipid peroxidation inhibition (in vitro), which may be relatedto the elimination of free radicals, chelating ability, and reducing power. There were no significant differences in thephysicochemical properties and antioxidant activities of the yogurt samples during cold storage.
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KEYWORD
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DPPH and superoxide anion radical scavenging, ferrous ions chelating, plain yogurt, reducing power, soy yogurt
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