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KMID : 1007520030120060654
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Food Science and Biotechnology
2003 Volume.12 No. 6 p.654 ~ p.658
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Changes in Physicochemical Characteristics and Microbial Populations during Storage of Lactic Acid Bacterial Fermented Vegetable Yogurt
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Park, Yeong-Soo
Kim, Yong-Suk/Shin, Dong-Hwa
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Abstract
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To develop a new type of yogurt fermented by lactic acid bacteria (LAB) and viable in the intestinal tract the survivability of selected probiotic strains and the changes in the physicochemical characteristics of lactic acid bacterial fermented vegetable yogurt (LFVY) during storage at 4℃ were examines. A mixed starter culture of two LAB(Lactobacillus plantarum) isolated from feces of newborn babies and from dongchimi was used to prepare unique set-style LFVY and stirred-style LFVY. The population of LAB in set-style and stirred-style LFVY slightly decreased, but remained at above 9.0 log CFU/g for 15 days. The ? and titratable acidity of set- and stirred-style LFVY slightly increased, as did the syneresis during storage. Sensory evaluation in sourness, flavors and taste showed no statistical difference after 15 days of storage.
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