Abstract
The objective of this research was to combine the physiological functionality of probiotics (Lactobacillus acidophilus and Bifidobacterium longum) and the milk-clotting activity of culture filtrate from lao-chao to develop a new dairy product which was different from the commercial yogurt. Rhizopus javanicus and Saccharomyces cerevisiae were chosen as a mold and yeast starter for production of culture filtrate. The study results indicated that both probiotic counts increased with incubation time and maintained 10 7 - 10 8 CFU/ml after 6 h incubation with 10-30% culture filtrates. By contrast, samples with 40% culture filtrates inhibited the growth of L. acidophilus and B. longum. The more culture filtrates were added, the lower titratable acidities and higher pH values in Kou Woan Lao were detected after 36 h fermentation. No significant differences (p>0.05) were found for both L. acidophilus and B. longum, when grown in differing concentrations of skim milk powders. Storage results showed both L. acidophilus and B. longum exhibited excellent stability for 14 days at 4°C in the Kou Woan Lao. (Asian-Aust. J. Anim. Sci. 2005. Vol 18, No. 3 : 409-413)
Highlights
Kou Woan Lao, a fermented rice product well known inChina, is an oriental style dairy product coagulated with culture filtrates from lao-chao
Culture filtrates from lao-chao, which is produced through fermentation by inoculating steamed glutinous rice with commercial starter or fungal cultures, have been used as both milk-clotting agents and flavoring agents
Survival of L. acidophilus and B. longum were affected by low pH of the environment (Shah et al, 1995; Shin et al, Effect of concentrations of culture filtrate 2000; Bruno et al, 2002)
Summary
Kou Woan Lao, a fermented rice product well known inChina, is an oriental style dairy product coagulated with culture filtrates from lao-chao (chiu-niang). Culture filtrates from lao-chao, which is produced through fermentation by inoculating steamed glutinous rice with commercial starter (chiu-yao) or fungal cultures, have been used as both milk-clotting agents and flavoring agents. Some yeasts and molds were selected to prepare lao-chao from steamed glutinous rice (Wei and Jong, 1983; Lin and Chen, 1996; Chen et al, 1998). The compositions of culture filtrate and the changes of Kou Woan’s component during fermentation have been studied by Chen et al (1998). Pure culture filtrates from Rhizopus javanicus and Saccharomyces cerevisiae produced more ethanol and less reducing sugars than those with chiu-yao, but exhibited similar aroma components (Chen et al, 1998)
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