Asian-Australasian Journal of Animal Sciences

  • 제18권3호
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  • Pages.409-413
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  • 2005
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Studies of the Microbial and Physical Properties of Oriental Style Dairy Product Kou Woan Lao with Probiotics

  • Su, Lieh-Chi (Department of Animal Science, National Taiwan University) ;
  • Lin, Chin-Wen (Department of Animal Science, National Taiwan University) ;
  • Chen, Ming-Ju (Department of Animal Science, National Taiwan University)
  • 투고 : 2004.05.05
  • 심사 : 2004.08.25
  • 발행 : 2005.03.01
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초록

The objective of this research was to combine the physiological functionality of probiotics (Lactobacillus acidophilus and Bifidobacterium longum) and the milk-clotting activity of culture filtrate from lao-chao to develop a new dairy product which was different from the commercial yogurt. Rhizopus javanicus and Saccharomyces cerevisiae were chosen as a mold and yeast starter for production of culture filtrate. The study results indicated that both probiotic counts increased with incubation time and maintained $10^7$-$10^8$ CFU/ml after 6 h incubation with 10-30% culture filtrates. By contrast, samples with 40% culture filtrates inhibited the growth of L. acidophilus and B. longum. The more culture filtrates were added, the lower titratable acidities and higher pH values in Kou Woan Lao were detected after 36 h fermentation. No significant differences (p>0.05) were found for both L. acidophilus and B. longum, when grown in differing concentrations of skim milk powders. Storage results showed both L. acidophilus and B. longum exhibited excellent stability for 14 days at $4^{\circ}C$ in the Kou Woan Lao.

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참고문헌

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피인용 문헌

  1. Development of an Oriental-style dairy product coagulated by microcapsules containing probiotics and filtrates from fermented rice vol.60, pp.1, 2007, https://doi.org/10.1111/j.1471-0307.2007.00292.x
  2. Effect of milk types on the attributes of a glutinous rice wine-fermented yogurt-like product vol.103, pp.1, 2005, https://doi.org/10.3168/jds.2019-17091