The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi
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...
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| Published in | Food science and biotechnology Vol. 28; no. 4; pp. 1155 - 1161 |
|---|---|
| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
Singapore
Springer Singapore
01.08.2019
Springer Nature B.V 한국식품과학회 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1226-7708 2092-6456 2092-6456 |
| DOI | 10.1007/s10068-019-00560-5 |
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| Abstract | 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. |
|---|---|
| AbstractList | In this study, to understand whether d-allulose, an ultra-low calorie sweetener, was available in soy yogurt fermentation, we isolated
and
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. 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. 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. 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.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. In this study, to understand whether D-allulose,an ultra-low calorie sweetener, was available in soy yogurtfermentation, we isolated Leuconostoc mesenteroides andLactobacillus plantarum from kimchi and fermented insoymilk at various contents of D-allulose and sucrose. Thelactic acid bacteria counts in soy yogurt had the highestrange of 9.23–9.49 log CFU/g at 24 h fermentation andthen decreased. At 48 h fermentation, the pH showed 4.31and 4.52 in the samples containing 75% and 100% D-alluloseas sweetener. DPPH radical scavenging activityshowed a decreasing tendency as the amount of D-alluloseincreased. Soy yogurt samples containing D-allulose hadhigher scores in sweet taste, sour taste and overall preferencein sensory evaluation. These findings suggest that Dalluloseis beneficial for the development of a low caloriesoy yogurt. KCI Citation Count: 11 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. |
| Author | Han, Myung Joo Kim, Hee Jin |
| Author_xml | – sequence: 1 givenname: Hee Jin surname: Kim fullname: Kim, Hee Jin organization: Department of Food and Nutrition, Kyung Hee University – sequence: 2 givenname: Myung Joo surname: Han fullname: Han, Myung Joo email: mjhan@khu.ac.kr organization: Department of Food and Nutrition, Kyung Hee University |
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| Cites_doi | 10.1007/s10068-010-0015-0 10.1016/j.jff.2012.03.005 10.17495/easdl.2016.10.26.5.450 10.9721/KJFST.2014.46.5.556 10.1016/j.fm.2005.01.020 10.3746/jkfn.2013.42.11.1872 10.1111/jam.12273 10.1002/mnfr.201500771 10.1016/j.fm.2008.11.004 10.5187/JAST.2004.46.4.677 10.1016/j.pharmthera.2015.08.004 10.1038/1811199a0 10.1089/jmf.2013.3083 10.1016/j.tifs.2016.06.004 10.3168/jds.2016-12214 10.4014/mbl.1511.11008 10.1371/journal.pone.0160044 10.1021/ac60147a030 10.9799/ksfan.2013.26.2.273 |
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| Snippet | In this study, to understand whether
d
-allulose, an ultra-low calorie sweetener, was available in soy yogurt fermentation, we isolated
Leuconostoc... In this study, to understand whether d-allulose, an ultra-low calorie sweetener, was available in soy yogurt fermentation, we isolated and from kimchi and... In this study, to understand whether d-allulose, an ultra-low calorie sweetener, was available in soy yogurt fermentation, we isolated Leuconostoc... In this study, to understand whether D-allulose, an ultra-low calorie sweetener, was available in soy yogurt fermentation, we isolated Leuconostoc... In this study, to understand whether D-allulose,an ultra-low calorie sweetener, was available in soy yogurtfermentation, we isolated Leuconostoc mesenteroides... |
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| SubjectTerms | 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 |
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| Title | The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi |
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