Effect of Different Strain Lactic Starters on Microbial Growth during Storage and Consumer Preference of Yogurt

• Main Authors: Ji-Mei Liu, 劉季湄
• Other Authors: Chee-Shan Chen
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/93926011105627614033

碩士 === 朝陽科技大學 === 應用化學系 === 102 === Yogurt not only is a source of quality protein for human growth but also provides probiotics for ensuring bacteria balance in the intestines. In addition, it is beneficial to human health and is helpful in the prevention of many diseases. Two strains of lactic acid bacteria (Bifidobacterium bifidum, Lactobacillus sporogenes) were selected as the starter organisms in this research for the fermentation of the low fat yogurt. Single strain starter was adopted for making two kinds of yogurt. This research studied the variations of the microbial viability and pH during storage at 4℃for 14 days. The yogurt fermented using dried powder starter sold the market (Culture Systems Inc., Mishawaka, IN 465495, USA) as the control, for comparing microbial viability, pH after storage. Consumer preferences were also compared by sensory evaluation. Experimental results suggested that the yogurt made from Lactobacillus sporogeneshad provided higher microbial viability (1.43×109 CFU/mL), the lowest pH(3.76) and was given the highest hedonic level of (4.20) by test panel.