Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Manufacture of Yogurt
2.3. Measurement of Total Sugar Content
2.4. Measurement of Reducing Sugar Content
2.5. Measurement of Lactose Content
2.6. Measurement of pH, Total Acidity, and Lactic Acid Content
2.7. Measurement of Viscosity
2.8. Measurement of Solids Non-Fat
2.9. Measurement of Total Lactic Acid Bacteria Cell Number
2.10. Statistical Analysis
3. Results and Discussions
3.1. Total Sugar and Reducing Sugar Content
3.2. Lactose Content
3.3. pH, Total Acidity, and Lactic Acid Content
3.4. Viscosity
3.5. Solids Non-Fat Content
3.6. Total Lactic Acid Bacteria Cell Number
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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B. longum Concentration (%) | Fermentation Time (h) | Total Sugar (mg/mL) | Reducing Sugar (mg/mL) | Lactose (%) |
---|---|---|---|---|
Control | 0 | 79.42 ± 0.65 a (1) (2) | 44.33 ± 0.25 a | 4.65 ± 0.02 a |
2 | 79.16 ± 0.24 a | 52.13 ± 0.84 a | 1.37 ± 0.05 b | |
4 | 78.63 ± 0.81 a | 53.89 ± 1.69 a | 0.42 ± 0.00 c | |
6 | 76.02 ± 0.37 a | 52.12 ± 0.18 a | 0.36 ± 0.00 d | |
8 | 73.98 ± 0.31 a | 50.63 ± 0.09 a | 0.29 ± 0.01 c | |
0.001 | 0 | 79.54 ± 0.22 a | 44.67 ± 1.55 a | 4.62 ± 0.01 a |
2 | 79.10 ± 0.38 a | 51.41 ± 0.12 ab | 1.46 ± 0.05 ab | |
4 | 78.08 ± 0.05 a | 52.10 ± 0.37 ab | 0.56 ± 0.00 b | |
6 | 74.81 ± 0.45 b | 50.43 ± 0.10 b | 0.48 ± 0.01 c | |
8 | 72.61 ± 0.48 b | 48.93 ± 0.17 b | 0.39 ± 0.01 b | |
0.00125 | 0 | 79.17 ± 0.42 a | 44.49 ± 1.21 a | 4.59 ± 0.01 a |
2 | 78.97 ± 0.06 a | 49.93 ± 0.79 bc | 1.50 ± 0.07 a | |
4 | 77.48 ± 1.08 a | 51.44 ± 1.07 b | 0.59 ± 0.04 b | |
6 | 73.11 ± 0.65 c | 50.12 ± 0.47 b | 0.52 ± 0.02 b | |
8 | 71.40 ± 0.29 c | 47.95 ± 0.70 bc | 0.44 ± 0.02 a | |
0.0015 | 0 | 79.42 ± 1.25 a | 44.12 ± 0.05 a | 4.62 ± 0.17 a |
2 | 78.50 ± 1.25 a | 48.54 ± 1.65 c | 1.52 ± 0.01 a | |
4 | 76.14 ± 0.27 b | 50.19 ± 0.36 b | 0.62 ± 0.02 a | |
6 | 71.67 ± 0.11 d | 48.38 ± 0.89 c | 0.55 ± 0.02 a | |
8 | 69.91 ± 0.70 d | 46.97 ± 0.79 c | 0.47 ± 0.01 a |
B. longum Concentration (%) | Fermentation Time (h) | pH | Total Acidity (%) |
---|---|---|---|
Control | 0 | 6.67 ± 0.01 a (1) (2) | 0.10 ± 0.00 a |
2 | 6.61 ± 0.02 a | 0.11 ± 0.00 b | |
4 | 5.84 ± 0.01 a | 0.19 ± 0.01 c | |
6 | 4.99 ± 0.01 a | 0.44 ± 0.01 d | |
8 | 4.69 ± 0.01 a | 0.59 ± 0.01 d | |
0.001 | 0 | 6.67 ± 0.02 a | 0.10 ± 0.01 a |
2 | 6.57 ± 0.02 b | 0.11 ± 0.00 b | |
4 | 5.69 ± 0.05 b | 0.22 ± 0.00 b | |
6 | 4.88 ± 0.05 b | 0.49 ± 0.00 c | |
8 | 4.69 ± 0.01 b | 0.65 ± 0.00 c | |
0.00125 | 0 | 6.68 ± 0.01 a | 0.10 ± 0.01 a |
2 | 6.49 ± 0.01 c | 0.16 ± 0.01 a | |
4 | 5.53 ± 0.01 c | 0.26 ± 0.00 a | |
6 | 4.84 ± 0.01 bc | 0.52 ± 0.01 b | |
8 | 4.47 ± 0.01 c | 0.68 ± 0.01 b | |
0.0015 | 0 | 6.68 ± 0.01 a | 0.10 ± 0.01 a |
2 | 6.49 ± 0.01 c | 0.16 ± 0.01 a | |
4 | 5.53 ± 0.01 c | 0.26 ± 0.02 a | |
6 | 4.80 ± 0.01 c | 0.58 ± 0.01 a | |
8 | 4.42 ± 0.02 c | 0.76 ± 0.01 a |
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Son, J.K.; Jo, Y.J.; Jung, Y.J.; Lee, Y.R.; Lee, J.; Jeong, H.S. Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum. Nutrients 2023, 15, 3490. https://doi.org/10.3390/nu15153490
Son JK, Jo YJ, Jung YJ, Lee YR, Lee J, Jeong HS. Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum. Nutrients. 2023; 15(15):3490. https://doi.org/10.3390/nu15153490
Chicago/Turabian StyleSon, Jang Keun, Yeon Jae Jo, Yun Jo Jung, Youn Ri Lee, Junsoo Lee, and Heon Sang Jeong. 2023. "Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum" Nutrients 15, no. 15: 3490. https://doi.org/10.3390/nu15153490
APA StyleSon, J. K., Jo, Y. J., Jung, Y. J., Lee, Y. R., Lee, J., & Jeong, H. S. (2023). Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum. Nutrients, 15(15), 3490. https://doi.org/10.3390/nu15153490