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KMID : 0380620160480060548
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 6 p.548 ~ p.554
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Exploration of optimal Lactobacillus plantarum strains for curdling milk for yogurt and evaluation of physicochemical and sensory properties
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Jeong Seong-Yeop
Lee Yong-Hyun
Kang Sun-A
Shin Bae-Keun
Park Sun-Min
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Abstract
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Since some strains of kimchi lactobacilli can curdle milk, they can be used for making yogurt. However, the best Lactobacillus plantarum strains for curdling milk for yogurt are still unknown. In this study, we determined the best L. plantarum strains for curdling milk, and the physicochemical properties of yogurts made using different L. plantarum strains were examined. Three strains of L. plantarum useful for curdling milk were identified (YD2, YD9, YD12). The number of lactobacilli was lower in yogurts made with L. plantarum than in those made with control, and among the L. plantarum strains tested, YD12 had the highest bacterial counts. However, the microbial count reached 6.3×108 CFU/mL after 24-h fermentation in all yogurts. The pH of the yogurts decreased after 12-h fermentation, while the acidity increased. The low pH and high acidity decreased the viscosity in all the three types of yogurts, because the acids disturbed gel formation due to protein denaturation. Sensory evaluation revealed that the YD12 group showed a high percentage of completion similar to the control group. YD2 and YD9 showed a high sourness value and low sweetness value, whereas YD12 yielded optimal values for all the organoleptic characteristics. Therefore, YD12 would be a high quality bacterial strain for use as a yogurt starter culture.
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KEYWORD
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Lactobacillus plantarum, yogurt, sensory evaluation, viscosity
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