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

  • Hee Jin Kim
  • Myung Joo HanEmail author
Article

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.

Keywords

Soy yogurt d-Allulose Leuconostoc mesenteroides Lactobacillus plantarum Fermentation 

Notes

Acknowledgements

This work was supported by the grant of Kyung Hee University (2017).

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food and NutritionKyung Hee UniversitySeoulKorea

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