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KMID : 1024620080280050596
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Food Science of Animal Resources
2008 Volume.28 No. 5 p.596 ~ p.603
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Production of Flavor Compounds in Fermented Milk by Lactobacillus acidophilus Isolated from Breast-Fed Infants
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Park Jeong-Gyu
Song Won-Ho
Hong Sung-Moon
Kim Cherl-Hyun
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Abstract
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Lactobacillus acidophilus is a normal inhabitant of the human intestine and its numerous health benefits have been reported. This organism is referred to as a "starter culture". This study was conducted to verify that the production of flavor compounds in fermented milk was obtained using a good probiotic strain of L. acidophilus from breast-fed infant feces. The bitter-tasting amino acids, such as arginine and histidine were produced in larger amounts than other free amino acids when L. acidophilus strains were inoculated in skim milk. The lactic acid was the major acid produced from glucose. L. acidophilus NB 209 was the best producer of lactic acid. This L. acidophilus NB 209 produced higher amounts of acetaldehyde than other L. acidophilus strains. L. acidophilus NB 209 gave higher flavor and taste score of the yogurt produced than other L. acidophilus strains in sensory evaluation. These results indicate that L. acidophilus NB 209 has the potential to be developed as a starter culture for fermented milk products.
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KEYWORD
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probiotics, Lactobacillus acidophilus, organic acids, carbonyl compounds
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