Microbiological, Physicochemical, and Antioxidant Properties of Plain Yogurt and Soy Yogurt
作者： Sung-Mee Lim
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摘要: This study evaluated the physicochemical and microbiological characteristics antioxidant properties of yogurt samples fermented with lactic acid bacteria (LAB) obtained from pickled cabbage. API 50 CHL systems 16S rRNA nucleotide sequence analyses revealed that isolates were Lactobacillus casei PC05 L. acidophilus PC16. Cell counts, titratable acidity, viscosity PC16 significantly higher than those (P<0.05). The detected cell counts lower in plain soy Yogurt exhibited activity, measured as ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals chelate ferrous ions, PC05. However, superoxide anions dismutase (SOD) activity (P<0.05) compared was yogurt. tested strains resulted lipid peroxidation inhibition (in vitro), which may be related elimination free radicals, chelating ability, reducing power. There no significant differences activities during cold storage.
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