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Animal Breeding and Genetics
Asian-Australasian Journal of Animal Sciences 2005;18(1): 102-106.
https://doi.org/10.5713/ajas.2005.102    Published online April 19, 2005.
Fermentation for Liquid-type Yogurt with Lactobacillus casei 911LC
I. H. Ko, M. K. Wang, B. J. Jeon, H. S. Kwak
This study was carried out to find the attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 h fermentation at 37째C. The pH decreased up to 32 h and plauteaued thereafter, and the titratable acidity increased up to 40 h. The growth of lactic acid bacteria sharply increased with 3.5횞107 cfu/ml up to 40 h of fermentation and slowly decreased thereafter. The free amino acids produced during fermentation reached the maximum value at 44 h and gradually decreased thereafter. Bitterness sensory scores were the highest at 44 h of fermentation. In the result of electrophoresis, the band mostly disappeared at 72 h fermentation. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 911LC was from 40 to 44 h.
Keywords: Fermentation Time; Liquid-type Yogurt; Lactobacillus casei
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