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Studies of the Microbial and Physical Properties of Oriental Style Dairy Product Kou Woan Lao with Probiotics |
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Lieh-Chi Su, Chin-Wen Lin, Ming-Ju Chen |
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| Abstract |
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The objective of this research was to combine the physiological functionality of probiotics (Lactobacillus acidophilus and Bifidobacterium longum) and the milk-clotting activity of culture filtrate from lao-chao to develop a new dairy product which was different from the commercial yogurt. Rhizopus javanicus and Saccharomyces cerevisiae were chosen as a mold and yeast starter for production of culture filtrate. The study results indicated that both probiotic counts increased with incubation time and maintained 107-108 CFU/ml after 6 h incubation with 10-30% culture filtrates. By contrast, samples with 40% culture filtrates inhibited the growth of L. acidophilus and B. longum. The more culture filtrates were added, the lower titratable acidities and higher pH values in Kou Woan Lao were detected after 36 h fermentation. No significant differences (p>0.05) were found for both L. acidophilus and B. longum, when grown in differing concentrations of skim milk powders. Storage results showed both L. acidophilus and B. longum exhibited excellent stability for 14 days at 4째C in the Kou Woan Lao. |
| Keywords:
Kou Woan Lao; Lao-chao; Probiotics; Rhizopus javanicus; Saccharomyces cerevisiae |
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