Development of yogurt using plant origin lactic acid bacteria isolated from "Sunki"

Abstract

Plant origin lactic acid bacteria from "Sunki", pickled red turnip without salt, a traditional lactic acid fermented food from the Kiso area of Nagano Prefecture were isolated and employed in the development of yogurt. For that purpose, screening tests were carried out to obtain lactic acid bacteria utilizing lactose and curdling milk. Consequently, strains T998, L204, and L205, which produced yogurt without added ingredients for the growth of plant origin lactic acid bacteria except milk, were isolated. The strains were identified as Lactobacillus paracasei (T998, L204) and Lactobacillus buchneri (L205). L204 and L205 in combination, but not alone, could produce yogurt. T998 and the combination of L204 and L205 were each applicable for the commercial production of yogurt as single starter cultures of lactic acid bacteria isolated from "Sunki".