Effect of Lactic Acid Bacteria on Antioxidative Activity of Sweet Potato Yogurt.
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- KUDOH Yasufumi
- Kumamoto Food Processing Research Institute
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- MATSUDA Shigeki
- Kumamoto Industrial Research Institute
Bibliographic Information
- Other Title
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- サツマイモヨーグルトの抗酸化能に対する乳酸菌の影響
- サツマイモヨーグルト ノ コウサンカノウ ニ タイスル ニュウサンキン ノ エイキョウ
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Abstract
H. E. MILLER's method was modified to evaluate the antioxidative activity (AA) of sweet potato yogurt (SPY). The strength of the AA was converted into BHT (Butyllhydroxytoluene) concentration (10-200μM) by the modified method. Nine species of lactic acid bacteria were tested by the method to examine the influence of the bacteria on the AA of SPY. The AA of SPY fermented with IFO3070, IFO3182, IFO3202, IFO3427 and IFO13957 did not increase at all. On the other hand, the AA of SPY made with IFO3425, IFO3533, IFO13953 and IFO15883 increased greatly due to the lactic acid fermentation. Finally, the AA of SPY made with IFO13953 (Lactobacillus delbrueckii subsp. bulgaricus) was the highest. The AA of SPY fermented IFO3425, IFO3533 and IFO15883 started to increase after a lag phase of 2 or 3 days. However, the AA of SPY fermented with IFO13953 increased rapidly during the fermentation, without lag phase.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 47 (9), 727-730, 2000
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390282681384126464
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- NII Article ID
- 10007576409
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- NII Book ID
- AN10467499
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- COI
- 1:CAS:528:DC%2BD3cXntVOnt7c%3D
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 5477711
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed