Fermentation for liquid-type yogurt with Lactobacillus casei 911LC

Abstract

This study was carried out to find the attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 h fermentation at 37°C. The pH decreased up to 32 h and plauteaued thereafter, and the titratable acidity increased up to 40 h. The growth of lactic acid bacteria sharply increased with 3.5 × 107 cfu/ml up to 40 h of fermentation and slowly decreased thereafter. The free amino acids produced during fermentation reached the maximum value at 44 h and gradually decreased thereafter. Bitterness sensory scores were the highest at 44 h of fermentation. In the result of electrophoresis, the band mostly disappeared at 72 h fermentation. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 911LC was from 40 to 44 h.