Physicochemical and Sensory Characteristics of Soy Yogurt Fermented with Bifidobacterium breve K-110, Streptococcus thermophilus 3781, or Lactobacillus acidophilus Q509011

• Published in: Food science and biotechnology Vol. 19; no. 1; pp. 107 - 113
• Main Authors: Chang, S.Y., Kyung Hee University, Seoul, Republic of Korea, Kim, D.H., Kyung Hee University, Seoul, Republic of Korea, Han, M.J., Kyung Hee University, Seoul, Republic of Korea
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.02.2010; 한국식품과학회
• Subjects: Bifidobacterium breve; Bifidobacterium breve K-110; Chemistry; Chemistry and Materials Science; FERMENTACION; FERMENTATION; Food Science; Lactobacillus acidophilus; Nutrition; Research Article; sensory score; soy yogurt; soyasaponin metabolite; Streptococcus thermophilus; 식품과학; K-110; fermentation; soyasaponin metabolite; sensory score; soy yogurt
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-010-0015-0

The physicochemical and sensory characteristics of soy yogurt fermented with Bifidobacterium breve K-110, Streptococcus thermophilus 3781, or Lactobacillus acidophilus Q509011 for 36 hr at 37℃ were investigated and the soyasaponin metabolites of soy yogurt were measured. L. acidophilus reduced the pH of soy yogurt on day 0 to optimum level. After 36 hr, the Brix dropped to 8.48-9.12°Bx. The viable cell counts of soy yogurts on day 0 were 8.43 to 9.01 log CFU/mL. Among starters, B. breve alone produced soyasapogenol B, although it was not detected in non-fermented soybean. B. breve produced poor sensory scores in all sensory aspects. By mixing B. breve with S. thermophilus and L. acidophilus, the sensory scores of B. breve could be improved. These findings suggest that the mixed culture of S. thermopilus or L. acidophilus with B. breve may be an ideal starter for the preparation of soy yogurt.