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KMID : 0380620140460020165
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 2 p.165 ~ p.172
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Production of Set-type Yogurt Fortified with Peptides and γ-aminobutyric acid by Mixed Fermentation Using Bacillus subtilis and Lactococcus lactis
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Lim Jong-Soon
Lee Sam-Pin
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Abstract
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Mixed fermentation of cow milk was performed by sequential co-cultures with Bacillus subtilis andLactococcus lactis. After a first fermentation step with B. subtilis for 6 h, the number of viable cells increased to 2.5×108CFU/mL. The second fermentation step with L. lactis resulted in increased viable cells 1.09×1010 CFU/mL for 3 days andincreased acidity. However, the number of viable B. subtilis cells was decreased greatly to 5×101 CFU/mL followingfermentation with L. lactis. Milk proteins were markedly hydrolyzed by the first fermentation after 2 h, and the secondfermentation induced curd formation in milk. However, after 4 h, the first fermentation resulted in higher whey separationand 80 mg% tyrosine content. Gamma-aminobutyric acid (GABA) production was dependent upon the degree of proteinhydrolysis by first fermentation. Second fermentation resulted in 0.14% GABA. The milk fermented by B. subtilisindicated the rough surface of yogurt depended upon the degree of protein hydrolysis. In conclusion, set-type yogurt wasefficiently produced by co-culturing of milk, and fortifying with peptides, GABA, and probiotics.
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KEYWORD
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set-type yogurt, peptide, γ-aminobutyric acid, Bacillus subtilis, Lactococcus lactis
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