Improvement of yogurt quality from mushrooms and nuts by the addition of Amyloproteolytic from Lactobacillus satsumensis EN38-32

Abstract

Yogurt made from the vegetable is good for human health. This study focused on improving the quality of yogurt from mushrooms and nuts with the addition of amyloproteolytic enzymes from L. satsumensis EN38-32. Pasta flour juice from oyster mushroom (Pleurotus ostreatus), button mushroom (Agaricus bisporus), soybean (Glycine soja), and mung bean (Vigna radiata) were used to make yogurt with milk yogurt as a comparison. The α-amylase activity was measured by the DNS method, while the protease activity was measured by formol titration. Reducing sugar was detected by the Bernfeld method, while degraded protein by titration. The AOAC method measured total acid and proximate analysis. The results showed that the increase in reducing sugar and the increase in total acid in oyster yogurt, button yogurt, and soygurt with and without the addition of amyloproteolytic enzyme from L. satsumensis EN38-32 was lower than that in mung bean yogurt with each value of 0.0169% and 0.0770% (p <0.01). Carbohydrate (11.30%) and protein (1.12%) in oyster yogurt were higher than button yogurt, while carbohydrate (13.95%) and protein (3.15%) in soygurt were higher than in mung bean yogurt. Based on its nutritional content, soygurt was the best yogurt compared to the others.