Production and physicochemical properties of black bean yogurt made with lactic acid bacteria isolated from vinegar and kimchi
2018
Jeong, S.Y., Microbial Institute for Fermentation Industry, Sunchang, Republic of Korea | Kang, S., Hoseo University, Asan, Republic of Korea | Lee, N.R., Hoseo University, Asan, Republic of Korea | Ryu, M.S., Microbial Institute for Fermentation Industry, Sunchang, Republic of Korea | Xuangao Wu, Hoseo University, Asan, Republic of Korea | Kim, D.S., Hoseo University, Asan, Republic of Korea | Park, S.M., Hoseo University, Asan, Republic of Korea
This study evaluated the physicochemical properties of a novel black bean milk yogurt made by lactic acid producing bacteria isolated from vinegar (Bacillus acidiproducens, BA) and kimchi (Lactobacillus plantarum, LP). Commercially available Lactobacilli mixture for yogurt (YF) were regarded as control bacteria. To investigate optimal conditions to make black bean yogurt, different types of bacteria (BA and LP) and dilution ratios of black bean milk and water (1:1, 1:1.5, and 1:2) were used. Titratable acidity and pH were affected by these dilution ratios, but not by the different types of Lactobacilli used. Titratable acidity and pH were lowest in the 1:1 diluted sample. The visible cell count, sugar content, and viscosity were significantly higher in the sample containing the black bean milk: water ratio of 1:1 than the rest of the samples. In the sensory test, black bean yogurt made with BA showed a higher overall acceptability score, similar to yogurt made with YF. In conclusion, black bean yogurt made by fermentation with BA and with 1:1 black bean milk:water dilution ratio was better than ones made with LP and at other dilution ratios.
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