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KMID : 0380619840160010120
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 1 p.120 ~ p.126
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Effects of Soy Protein isolate on the Growth of Lactobacillus acidophilus
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Abstract
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The effects of heat treatment of soy protein and of various nutrients added to soy protein isolate (SPI)-based yogurt on the growth of Lactobacillus acidophilus were investigated. The sensory evaluation of the yogurt beverage prepared from SPI was also performed. Soy milk was prepared from SPI (4.2% as protein) and various nutrients, such as glucose, lactose, sucrose, yeast extract, peptone and tryptone. Mild (60℃) or medium (95℃) heat treatment of soy protein did not inhibit the growth of L. acidophilus and the optimum degree of heat treatment was approximately 95℃ for 20 min. Glucose and lactose enhanced the growth and acid production by L. acidophilus. The optimum concentration of these two sugars in the medium was approximately 3% each. Yeast extract of approximately 0.5% stimulated the acid production by L acidophilus. Concentration of soy protein did not affect the growth of L. acidophilus, whereas it affected the viscosity of SPI-based yogurt markedly.
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