<em>Lactobacillus</em> Population and Properties of Soy Yoghurt in Cold Storage

CHEN Qian-qian; LIU Yun; LIU Bo; LIU Dan-ying; ZHU Yu-jing; CAO Yi

Volume 27 Issue 6

Aug. 2012

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Article Navigation > Fujian Journal of Agricultural Sciences > 2012 > 27(6): 574-577

CHEN Qian-qian, LIU Yun, LIU Bo, LIU Dan-ying, ZHU Yu-jing, CAO Yi. Lactobacillus Population and Properties of Soy Yoghurt in Cold Storage[J]. Fujian Journal of Agricultural Sciences, 2012, 27(6): 574-577.

Citation:

CHEN Qian-qian, LIU Yun, LIU Bo, LIU Dan-ying, ZHU Yu-jing, CAO Yi. Lactobacillus Population and Properties of Soy Yoghurt in Cold Storage[J]. Fujian Journal of Agricultural Sciences, 2012, 27(6): 574-577.

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Lactobacillus Population and Properties of Soy Yoghurt in Cold Storage

1.
Agricultural Bio-resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003,China

Received Date: 2012-05-12
Rev Recd Date: 2012-06-08
Publish Date: 2012-06-30

Abstract

Abstract

Using soybean as the protein basis, yoghurt was made by inoculating FJAT-7928(Streptococcus thermophilus)and FJAT-7929(Lactobacillus bulgaricus).The lactic acid bacteria population, acidity and pH of the yoghurt stored at 4℃ were determined.The result showed that the soy yoghurt prepared by the co-fermentation had a maximum number of the bacteria of 3.5×109 cfu·mL-1, which was more than those in the soy yoghurt inoculated with either FJAT-7928 or FJAT-7929 alone.After 30 days of the cold storage, the acidity of the co-fermented yoghurt was 109.0°T, which was in between 114.0°T for FJAT-7929 yoghurt and 60.0°T for FJAT-7928 yoghurt.The final pH of the co-fermented yoghurt was 3.58, which was lower than 3.65 for FJAT-7929 yoghurt or 4.09 for FJAT-7928 yoghurt.At 4℃, the Lactobacillus population, acidity and pH of all three yoghurt products remained constant after 30 days in storage.
- Plant protein yoghurt,
- 4℃ storage,
- lactic acid bacteria number,
- pH,
- acidity

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References(4)

References

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