|
KMID : 0665420050200030337
|
|
Korean Journal of Food Culture
2005 Volume.20 No. 3 p.337 ~ p.340
|
|
|
Physicochemical Characteristics of Yogurt Prepared with Lactic Acid Bacteria Isolated from Kimchi
|
|
Kim Seon-Jae
|
|
|
Abstract
|
|
|
|
Fourteen strains out of fifty six strains of lactic acid bacteria isolated from Kimchi showed a resistance to artificial gastric juice. In particular, lactobacilli AK 3, AK 7, BK 28, and DK 37 showed a strong resistance and their viable cell counts of the initial stage were no change after the 2 hours cultivation in an artificial gastric juice. All five lactic acid bacteria were used as starters in producing yogurts. The physicochemical characteristics of yogurts were examined. The original pH, titratable acidity, visicosity and viable cell counts of yogurts were 3.78~4.32, 0.96~1.41%, 1,659~2,348 cps and 1.1×10^9~2.1×10^9cfy/mL, respectively. The β-galactosidase activity reached maximum at 48 hr, and reduced gradually during incubation.
|
|
|
KEYWORD
|
|
|
lactic acid bacteria, Kimchi, yogurt, β-galactosidase activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|