Received: 10-05-2023
Accepted: 05-10-2023
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Isolation and Selection of Lactic Acid Bacteria for use in Soy Yogurt Production
,
Than Thi Huong
2
,
Nguyen Thi Hoang Lan
2
,
Le Minh Nguyet
2
,
Dang Thu Huong
3
,
Nguyen Thi Minh
4
Keywords
Lactic acid bacteria, biochemical characterization, soy yogurt
Abstract
This study was conducted to isolate and select potential lactic acid bacteria for soy yogurt production. From 17 natural fermentation samples, 51 lactic acid strains capable of fermenting soy milk into soy yogurt were isolated. Based on the quality analysis of soy yogurt, 10 strains were selected. Using MALDI-TOF/MS technique, these 10 strains were classified into 3 species: Enterococcus faecium, Lactococcus lactis, andStreptococcus equinus. Among them, Lactococcus lactisK1 was evaluated as the best strain for soymilk fermentation due to its outstanding characteristics such as high growth rate, biological safety, and production of high-quality yogurt, especially with the ability to produce a high amount of exopolysaccharide (1,381.7 mg/kg). The soy yogurt initially received positive responses from consumers.
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