Producing Functional Soy-Based Yogurt Incubated With Bifidobacterium Longum Spm1205 Isolated From Healthy Adult Koreans

Bifidobacterium longum SPM1205 isolated from Korean feces inhibited the activity of fecal harmful enzymes of rat. Therefore, the current study was to measure the possibility of B. longum SPM1205 to obtain a curd‐type soy‐based yogurt with respect to a curd formation, proximate composition and sensory attributes and then to examine the changes in pH, lactic acid, and lactic acid bacteria during cold storage. B. longum SPM1205 was capable of producing moderate sour taste and good overall acceptability in curd type of plain soy‐based yogurt for 8 hours. Most sensory qualities were not significantly different in the strawberry soy‐based yogurt compared to those of commercial milk‐based yogurt. The pH of strawberry soy‐based yogurt was significantly (P<0.05) decreased in days of storage (day 0; 5.18, day 1; 4.80), but slowed down after 3 days of storage. The lactic acid content and lactic acid bacteria population of plain and strawberry soy‐based yogurt were not significantly changed over 10 days of storage. The products contained over 8 log of viable lactic acid bacteria. The results provide a feasibility that a curd‐type soy‐based yogurt can be manufactured using B. longum SPM1205. However, more experiments are needed to improve the sensory qualities such as beany or astringent flavor and color.