豆乳를 利用한 요구르트 製造에 대하여 = Studies on Production Yoghurt form Soy Flour

국문 초록 (Abstract)

大豆를 利用한 요구르트및 乳酸菌 飮料의 製造를 爲하여 豆乳 요구르트에 對한 乳酸菌 生育과 酸生成및 여러가지 添加物에 對한 影響을 調査하였다.
施肥條件에 差異를 두어 栽培한 大豆를 利用한 豆乳에서의 乳酸菌 生育및 酸生成은 큰 差異가 없었으나 開發複肥를 使用한 Soybean D가 多少 良好한 것으로 나타났으며, 豆乳, 脫脂豆乳및 分離 大豆蛋白에서의 酸生成은 豆乳가 脫脂豆乳보다 良好했으며 分離 大豆蛋白으로 調製한 豆乳에서는 顯著히 낮았다.
豆乳 요구르트의 製造에 使用한 菌株別 酸生成 能力은 L. bulagricus와 L. acidophilus가 優秀하였다.
糖과 各種 發育促進物質의 添加에 의해 菌增殖및 酸生成이 促進되었으며 特히 Glucose와 Yeast Extract의 添加는 顯著한 效果를 나타내었다.

다국어 초록 (Multilingual Abstract)

This experiment was performed to investigate the growth and acid production of lactic acid bacteria in soy yoghurts prepared from soybeans produced using various nitrogen sources and the ability of the bacteria to utilize the available carbohydrates in the medium.
Various soybeans did not show significant difference in the growth and acid production of lactic acid bacteria, soybean D with newly developed complex fertilizer being the best.
The acid production in soy milk by L acidophilus was better than those in defatted soy milk and in isolated soy protein, that in isolated soy milk being significantly poor.
Of lactic acid bacteria tested, L. bulgaricus and L. acidophilus exhibited more population and acid production in soy yoghurts.
The population and acid production of lactic acid bacteria was increased by the addition of various carbohydrates, and significantly by glucose and yeast extract.