농업과학연구 (Korean Journal of Agricultural Science)

  • 제48권2호
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  • Pages.273-281
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  • 2021
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  • 2466-2402(pISSN)
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  • 2466-2410(eISSN)
충남대학교 농업과학연구소 (Institute of Agricultural Science, CNU)
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Fermentation properties of rice-added yogurt using two types of blended lactic acid bacteria as a starter

  • Park, Yun Hwan (Department of Animal Science, Chungbuk National University) ;
  • Choi, Jung Seok (Department of Animal Science, Chungbuk National University)
  • 투고 : 2021.02.18
  • 심사 : 2021.05.04
  • 발행 : 2021.06.01
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초록

These days, different types of yogurt are being manufactured by adding various starters and functional ingredients for health. The purpose of this study was to prepare yogurt added with rice followed by fermentation with two types of starters and to examine its attributes. Ten percent of skim milk powder and 0, 2.5, 5.0, 7.5, or 10% rice were mixed in water (w/v) and then inoculated with two types of starter: 1) Type A, Streptococcus thermophiles and Lactobacillus delbrueckii ssp. bulgaricus as starter; and 2) Type B, Streptococcus thermophiles, Lactobacillus acidophilus, and Bifidobacteium animalis ssp. lactis as starter. The pH of B type yogurt was lower (p < 0.05) than that of A type yogurt from 6 hours to 14 hours after fermentation. The number of microorganisms in all fermented milk showed maximum increases at 2 and 6 hours of fermentation (p < 0.05). The number of microorganisms in fermented milk peaked at 6 hours after fermentation and maintained this level thereafter. There was no effect of rice addition on microbial growth or acidity of the fermented milk. Sensory attributes of yogurt samples with and without added rice were not significantly different. This experiment showed that the production efficiency of yogurt with added rice was not different when two different types of starters were used to manufacture yogurt.

키워드

과제정보

This results was supported by "Regional Innovation Strategy (RIS)" through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (MOE). This work was supported by a grant (715003-07) from the Research Center for Production Management and Technical Development for High Quality Livestock Products through Agriculture, Food and Rural Affairs Convergence Technologies Program for Educating Creative Global Leader, Ministry of Agriculture, Food and Rural Affairs. This work also was supported by the National Research Foundation of Korea (NRF) grant funded by the Ministry of Education (No. 2020R1A4A1017552, 2020R1G1A1006498).

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