Survivability and Growth Effects of Three Lactobacillus Cultures on Texture and Flavor Aspects of Soymilk
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Abstract:
Survivability and growth effects of three lactic acid bacteria, Lactobacillus casei (LC), Lactobacillus helveticus (LH) and Lactobacillus rahmnosus (Lactobacillus casei subsp. rahmnosus 6013) (LR) were studied in soymilk to determine their suitability for soy cheese production. After six hours of fermentation, viable count of LC, LH and LR increased to 8.74, 7.69 and 8.69 log (CFU/mL), respectively. LC, LH, LR and Glucono-δ-lactone (GDL, a commercial coagulant) showed significant increase in Titratable acidity and pH decrease in soymilk at 37 ℃. All the three Lactobacillus cultures were able to utilize soy sugars. The ability of the cultures to cause textural changes in soymilk, analyzed by Texture Analyser, was found competitive to GDL. Enzymes and acid produced by the cultures hydrolyzed soy protein to cause textural changes resulting into curd formation. HPLC analysis showed that all three cultures have the ability to produce and metabolize 18 free amino acids (FAA) including Asp, Ile, Leu, Met, Phe, Tyr and Val which are known as precursors of cheese flavoring compounds. GC-FID analysis for fatty acids (FA) indicated that all the cultures were capable of utilizing soy fatty acids and disappearance of some FA indicated their complete consumption by respective cultures in the resultant soy curd. All the three cultures were found to be suitable to cause textural and flavor precursor changes in soymilk required for soy cheese production.
