Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum.
Nutrients
; 15(15)2023 Aug 07.
Article
em En
| MEDLINE
| ID: mdl-37571428
ABSTRACT
The fermentation and quality characteristics of yogurt were investigated according to the inoculation concentration of Bifidobacterium longum. The total sugar content of yogurt decreased as the fermentation time increased, and with an increased concentration of B. longum treatment the fermentation time decreased rapidly. As fermentation progressed, the lactose content decreased rapidly at the beginning and gradually decreased as the pH decreased. Depending on the B. longum treatment concentration, the lactose content varied from 0.29 ± 0.01 to 0.47 ± 0.01% and was 0.5% or less in all experimental groups. The experimental group inoculated with 0.0015% of B. longum displayed the best results in all categories, including pH, total acidity, lactic acid content, solid non-fat content, and total lactic acid bacteria count, which are factors that determine the quality of yogurt. In summary, the experimental group inoculated with 0.0015% of B. longum was determined to be the highest quality yogurt.
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Base de dados:
MEDLINE
Idioma:
En
Revista:
Nutrients
Ano de publicação:
2023
Tipo de documento:
Article