Studies on Production of Soy Yogurt -Effects of Defatted Soy Milk on the Growth of Lactobacillus acidophilus-

대두요구르트의 제조에 관한 연구 -탈지대두유(脫脂大豆乳)가 Lactobacillus acidophilus의 생육에 미치는 영향-

  • Lee, Jung-Sook (Department of Foods and Nutrition, Duksung Women's College) ;
  • Ko, Young-Tae (Department of Foods and Nutrition, Duksung Women's College) ;
  • Paik, Jung-Ki (Lotte-Chil Sung Beverage Co., LTD.)
  • 이정숙 (덕성여자대학 식품영양학과) ;
  • 고영태 (덕성여자대학 식품영양학과) ;
  • 백정기 (롯데칠성음료주식회사)
  • Published : 1984.03.31

Abstract

The effects of various nutrients added to soy milk on the growth of Lactobacillus acidophilus were investigated. Soy milk was prepared from defatted soy flour and various nutrients such as sugars, growth stimulating agents, amino acid and milk by-products. The growth curve obtained from the experiment suggested that the log phase ended after 12hr. Glucose and fructose greatly enhanced the acid production by L. acidophilus. The optimum concentration of these two sugars in the media was approximately 3% each. Among the tested growth stimulating agents, yeast extract stimulated the acid production by L. acidophilus, and the optimum concentration of this additive was approximately 0.5%. L-methionine reduced the acid production by L. acidophilus. Whey powder and skim mills powder did not significantly stimulated the growth and acid production by L. acidophilus. Concentration of protein in soy milk did not affect the growth and acid production by L. acidophilus.

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