Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Physico-chemical Properties of Lactobacillus casei 00692 during Fermenting for liquid-type Yogurt

  • Jeon Byung-Ju (Department of Food Science and Technology, Sejong University) ;
  • Seok Jin-Seok (Department of Food Science and Technology, Sejong University) ;
  • Kwak Hae-Soo (Department of Food Science and Technology, Sejong University)
  • Published : 2005.06.01
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Abstract

This study was carried out to find the physico-chemical attributes of yogurt base with Lactobacillus case; 00692 during 72 hr fermentation at $37^{\circ}C$. The pH decreased up to 44 hr and plateaued thereafter, and the titratable acidity increased up to 40 hr. The number of lactic acid bacteria sharply increased with $1.0\times10^7cfu/mL$ up to 48 hr of fermentation and slowly increased thereafter. The free amino acids produced during the fermentation reached the maximum value at 40 hr and gradually decreased thereafter. In the result of electrophoresis, the band was the thickest at 44 hr and mostly disappeared at 72 hr fermentation. The present data showed that the range of optimum fermentation time for yogurt base using Lactobacillus casei 00692 was from 40 to 44 hr.

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