The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi

• Published in: Food science and biotechnology Vol. 28; no. 4; pp. 1155 - 1161
• Main Authors: Kim, Hee Jin, Han, Myung Joo
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.08.2019; Springer Nature B.V; 한국식품과학회
• Subjects: 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; Bacteria; Chemistry; Chemistry and Materials Science; Fermentation; Food processing industry; Food Science; Kimchi; Lactic acid; Lactic acid bacteria; Lactobacillus plantarum; Leuconostoc mesenteroides; Low calorie; Nutrition; psicose; Scavenging; Sensory evaluation; Sour taste; sourness; Soybean milk; soymilk; Sucrose; Sugar; Sweet taste; sweetness; Taste; Yogurt; 식품과학; Fermentation; Soy yogurt; Allulose; Leuconostoc mesenteroides; d-Allulose; Lactobacillus plantarum
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-019-00560-5

In this study, to understand whether d -allulose, an ultra-low calorie sweetener, was available in soy yogurt fermentation, we isolated Leuconostoc mesenteroides and Lactobacillus plantarum from kimchi and fermented in soymilk at various contents of d -allulose and sucrose. The lactic acid bacteria counts in soy yogurt had the highest range of 9.23–9.49 log CFU/g at 24 h fermentation and then decreased. At 48 h fermentation, the pH showed 4.31 and 4.52 in the samples containing 75% and 100% d -allulose as sweetener. DPPH radical scavenging activity showed a decreasing tendency as the amount of d -allulose increased. Soy yogurt samples containing d -allulose had higher scores in sweet taste, sour taste and overall preference in sensory evaluation. These findings suggest that d -allulose is beneficial for the development of a low calorie soy yogurt.