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KMID : 0613820160260121438
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Journal of Life Science
2016 Volume.26 No. 12 p.1438 ~ p.1445
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Effects of Yeast Growth Inhibiting and Yogurt Quality Improving with Lactobacillus paracasei and Lactobacillus rhamnosus
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Kim Chul-Hong
Nam Myoung-Soo
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Abstract
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Yeast can be post-contaminated by the equipment, producer, or air, and this can degrade yogurt quality. This study aimed to demonstrate the yeast inhibiting effect in fermented milk by adding Lactobacillus paracasei and Lactobacillus rhamnosus along with current fermenting lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. A certain amount of yeast was added to fermented milk samples that were soon after stored at variable temperatures, and the number of yeast cells was counted periodically. The swelling phenomenon caused by the gas produced by the yeast in fermented products was also observed. In the two experiments, compared to the control, the L. paracasei? and L. rhamnosus?added?groups showed much slower rate of yeast appearance and lower frequency of swelling phenomena. This suggests that using a mixture of L. paracasei and L. rhamnosus in fermented milk inhibits the growth of yeast. Furthermore, if the products are stored at 10℃, post-acidification is rarely seen in the experimental group compared to the control group. This means that the organoleptic flavor can be kept consistent from the production day till the expiration day, resulting in improved organoleptic quality for customers. In other words, the use of L. paracasei and L. rhamnosus in fermented milk will result in the following positive effects: improvement in storage stability by delaying yeast appearance, increase in quality consistency by inhibiting post-acidification, and improved organoleptic quality by enhancing texture and flavor.
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KEYWORD
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Lactobacillus paracasei, Lactobacillus rhamnosus, quality, yeast, yogurt
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