Buradasınız

Production of Soy-Yoghurt by Fermentation of Soymilk with Lactobacillus Isolated from Nunu

Journal Name:

Publication Year:

Abstract (2. Language): 
The production of soy-yoghurt by fermentation of soymilk with lactobacillus isolated from nunu (a Nigerian indigenous fermented cow-milk) was studied. Soymilk was extracted from whole and dehulled soybean seeds and pasteurized. The fermentation was carried out with both the isolate from nunu and yoghurmet (a commercial yoghurt starter culture of Streptococcus thermophilus and Lactobacillus bulgaricus) as control. The percentage of soymilk inoculated was 70%, 80% and 100% of the broth. Soy-yoghurt samples produced were subsequently subjected to biochemical and microbiological assays. All the Lactobacilli (LAB) isolated from nunu were gram positive, catalase negative, indole negative, oxidase negative, spore straining negative and produced acid from glucose and lactose. The results demonstrated that addition of nunu to soymilk significantly improved the sensory attributes of soy-yoghurt produced from soymilk. The use of isolate from nunu has the added advantage of reducing the cost of yoghurt starter culture, thereby making soy-yoghurt, a good source of much desired good quality protein cheaper in Nigeria.
1-5

REFERENCES

References: 

[1] Abdel-Moneim, E.S, Abdalla, A.I, Ahmed, E.E (2006). Chemical and
microbiological quality of Garris, Sudanese fermented camel’s milk
product. International Journal of Food Science and Technology 41: 321-328.
[2] Agure-Dam, C. (1997). Soya bean production and use in Benue State,
Nigeria. A publication of the Ministry of Agriculture and Natural
Resources. Makurdi, Benue State, Nigeria.
[3] Angeles, A.G, Marth, E.H (1971). Growth and activity of lactic acid
bacteria in soymilk. I. Growth and acid production. J. Milk Food
Technol., 34: 30.
[4] AOAC (1990). Official Methods of Analysis. Association of Official
Analytical Chemists (15th Edn), Washington DC.
[5] Bakalinsky, A.T, Nadathur, S.R, Carney, J.R, Gould, S.J (1996).
Antimugenicity of yogurt. Mutation Research 350, 199–200.
[6] Bordignon, J.R, Nakahara K, Yoshihashi T, Nikkuni S (2004).
Hydrolysis of isoflavone and consumption oligosaccharides during lactic
acid fermentation of soybean, Food and Technology Division,
(JIRCAS), Tsukuba, Ibaraki 305-8686, Japan.
http://www.Jircas.affrc.go.jp
[7] Chien, H.L, Huang, H.Y, Chou, C.C (2006). Transformation of
isoflavone phytoestrogens during the fermentation of soymilk with lactic
acid bacteria and bifidobacteria. Journal of Food Microbiology 23, 772-778.
[8] Chumchuere, S., Robinson, R.K (1999). Selection of starter cultures for
the fermentation of soya milk. Food Microbiology 16, 129–137.
[9] Collins, J.L, Ebah, C.B, Mount, J.R, Demott, M.J, Draughon, F.A
(1991). Production and evaluation of milk-sweet potato mixtures
fermented with Yoghurt Bacteria. Journal of Food Science 56(3): 685 -688.
[10] Deshpande, S., Bargale, P., Jha, K. (2008). Suitability of soymilk for
development of shrikhand. J. Food Sci. Technol., 45: 284-286.
[11] Garro, M.S, De Valdez, G.F, Oliver, G., De Giori, G.S (1999). Starter
culture activity in refrigerated fermented soymilk. Journal of Food
Protection 62, 808–810.
[12] Garro, M.S, De Valdez, G.F, De Giori, G.S (2004). Temperature effect
on the biological activity of Bifidobacterium longum CRL 849 and
Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in
soymilk. Food Microbiology 21, 511–518
[13] Gerhardt, P., Murray, R.G.E, Costilow, R.N (1981). Manual of Methods
for General Bacteriology. American Society for Microbiology,
Wishington DC.
[14] Harrigan, W.F, McCance, M.E (1976). Laboratory Methods in Food and
Dairy Microbiology. Academic Press. London, UK.
[15] Ihekoronye, A.I, Ngoddy, P.O (1985). Integrated Food Science and
Technology for the tropics, London, Macmillan Publishers, pp. 343.
[16] Jimoh, K.O, Kolapo, A.L (2007). Effect of different stabilizers on
acceptability and shelf-stability of soy-yoghurt. African Journal of
Biotechnology, 6(8),1000-1003.
[17] Lee, S.Y, Morr, V.C, Seo, A. (1990). Comparison of milk based and soy
milk yoghurt. J. Food Sci., 55: 532-536.
[18] Mahony, O.M (1986). Sensory Evaluation of Foods. Statistical methods
and Procedures, pp. 8-23, 141-184, 204-209.
[19] Murti, T.W, Bouillanne, C., Landon, M., Desmazeaud, M.J (1992).
Bacterial growth and Volatile compounds in Yoghurt-type products
from soymilk containing Bifidobacterium ssp. Journal Science of Food
00: 153-157.
[20] Murti, T.W, Lamberet, G, Bouillanne, C, Desmazeaud, M.J, Landon, M
(1993b). Croissance des lactobacilles dans l'extrait de soja. Effets sur la
viscosité, les composés volatils et la protéolyse. Science des Aliments
13, 491–500.
[21] Nsofor, L.M, Nsofor, O.N, Nwachukwu, K.E (1992). Soya-Yoghurt
starter culture development from fermented tropical vegetables. Journal
of Food Science and Agriculture, 60, 515-518.
[22] Olubamiwa, A.O, Kolapo, A.L, Odetoyinbo, B.B (2007). Effect of
different starter cultures on the chemical composition and acceptability
International Journal of Science and Engineering Investigati ons, Volume 2, Issue 12, January 2013 5
www.IJSEI.com Paper ID: 21213-01 ISSN: 2251-8843
of soy-yoghurt. International Journal of Food and Agricultural Research
4:1-8.
[23] Rasic, J.L, Kurmann, J.A (1978). Yogurt: scientific grounds, technology
manufacture and preparations vol. 1 of Rasic J.L, Kurmann J.A, eds.
Fermented fresh milk products and their cultures. Technical dairy
publishing house.
[24] Sanders, M.E (1997). Lactic acid bacteria as promoters of human health.
In: Goldberg, L. (Ed.), Functional Foods. Chapman and Hall Co., New
York, pp. 294–322.
[25] Sneath, P.H.A, Mair, N.S, Sharpe, M.E, Holts, J.G,(eds) (1986).
Bergey’s Manual of Systematic Bacteriology. Williams and Wilkins,
Baltimore.
[26] Tuitemwong, P., Erickson, L.E, Fung, D.Y, Setser, C.S, Perng, S.K
(1993). Sensory analysis of soy yoghurt and frozen soy yoghurt
produced from rapid hydration hydrothermal cooked soy milk. J. Food
Quality, 16: 223-239.
[27] Tuitemwong, P., Tuitemwong, K. (2003). Development of flatulent-free
and high quality soy yoghurt and frozen soy yoghurt with
Bifidobacteria.[Online] Available:
http://agriqua.doae.go.th/worldfermenredfood/P9_Tuitemwong.pdf
[28] Tzortzis, G., Goulas, A.K, Baillon, M.A, Gibson, G.R, Rastall, R.A
(2004). In vitro evaluation of the fermentation properties of
galactooligosaccharides synthesised by a-galactosidase from
Lactobacillus reuteri. Applied Microbiology and Biotechnology 64,
106–111.
[29] Waters-Bayer, A. (1985). Dairying by Settled Fulani Women in Central
Nigeria and some implications for dairy development. A paper presented
at a Pastoral Development Institute, London, p.26.

Thank you for copying data from http://www.arastirmax.com