Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 2
- /
- Pages.140-147
- /
- 1988
- /
- 0367-6293(pISSN)
Pysicochemical and Bacteriological Properties of Yogurt made by Single or Mixed Cultures of L. bulgaricus and S. thermophilus
L. bulgaricus 와 S. thermophilus 의 단독 및 혼합배양에 의한 요구르트의 이화학적 미생물학적 특성
- Lee, Shin-Ho (Department of Food Science and Technology, Hyosung Women's University) ;
- Koo, Young-Jo (Food Research Institute/AFMC) ;
-
Shin, Dong-Hwa
(Food Research Institute/AFMC)
- Published : 1988.04.01
Abstract
The pysicochemical and bacteriological properties of yogurts made by single or mixed cultures of L. bulgaricus FRI025 and S. thermophilus CHI were investigated. L. bulgaricus FRI025 which was isolated from raw milk was selected as starter culture among 22 strains of lactic culture by measuring viscosity, flavor, growth and acid production ability. The acid production and number of viable cell were increased by using L. bulgaricus FRI025 and S. thermophilus CHI together in ratio of apporximately 1:1. The pH, titratable acidity, viable cell number and viscosity of yogurt were 4.08, 1.14%,
L. bulgaricus FRI025와 S. thermophilus CH1을 Starter로 단독및 혼합 배양하여 요구르트 제조중 이화학적 미생물학적 변화를 비교 검토한결과 단독으로 배양하였을때 보다 혼합 배양하였을때 산생성, 유산균의 성장 등이 증진되었으며 L. bulgaricus FRI025와 S. thermophilus CH1을각각 1:1, 1:2로 혼합 배양하여 요구르트를 제조한 결과 1:1로 혼합 배양한 경우가 더 효과적 이었으며 적정 배양시간은 mild yogurt의 경우 8시간 acid yogurt의 경우
Keywords