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The evaluation of ph and viability of lactid acid bacteria in winged bean yoghurt during storage

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Yoghurt is a common food that consumed by people in this world. Winged bean juicernwas expected can be new media for yoghurt, because this plant can grow easily inrnIndonesia. Winged bean juice was examined that can be a media for lactic acid growrnor not. Same amount of lactic acid bacteria which will be inoculated is also examined.rnIn this experiment the viability of Lactobacillus bulgaricus, Lactobacillus casei, andrnStreptococus thermophilus; pH value and titrated acid value in 26 days of storage wasrnexamined. The changes amount of bacteria, changes pH, and changes titrated acidrnfrom each day was also examined with statistical analysis. The correlation betweenrnthe amount of bacteria, pH, and titrated acid was also analyzed with statisticalrnanalysis. In this experiment was showing that lactic acid bacteria can grow in wingedrnbean media which have amount around 1.0x107 cfu/ mL during 26 days storage. Thernamount of lactic acid bacteria affects the changes of pH value and titrated acid value.

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Availability

B01027

(wh)

Available but not for loan - Missing

Detail Information

Series Title

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Call Number

1027

Publisher

: Swiss German University., 2011

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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