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KMID : 0665220130260020273
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 2 p.273 ~ p.279
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Fermentation Characteristics of Soybean Yogurt by Mixed Culture of Bacillus sp. and Lactic Acid Bacteria
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Yang Ming
Gwag Jung-Soon
Jang Se-Ri
Jia Yuan
Park In-Shik
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Abstract
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The microorganisms producing high protease activity and acid producing ability were isolated from Chunggukjang and kimchi, which were identified as Bacillus subtilis and Lactobacillus planetarum by morphological, biochemical and nutrient requirement. The attempt was made to produce soybean milk yoghurt by using the isolated microorganisms. The mixed culture of Bacillus subtilis and Lactobacillus plantarum exhibited the lowest pH value of 4.23 and highest titratable acidity of 0.88% compared to those of single cultures at 37℃ for 32 hrs, and their total viable count was 4.09×108 cfu/㎖. The α-amylase activity was the highest in culture of Bacillus subtilis after incubation for 24 hrs, while protease activity was most produced in mixed culture of Bacillus subtilis and Lactobacillus plantarum. The amounts of reducing sugars were steadily decreased as soy milk fermentation progressed.
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KEYWORD
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soybean milk yogurt, Bacillus subtilis, Lactobacillus plantarum, mixed culture
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