Development Of Inoculum For Soy Yoghurt
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ABSTRACT
Fresh soymilk containing 5% added sugar and 1 .Og/t gelatin was incubated with L.
acdophilis (sample A), equal amounts (1:1) of L acidophilus and S. thermophilus (sample
B) and S. thermophilus alone (sample C) earlier isolated from fresh soymilk. The samples
where incubated at 27°C, 37°C and 45°C and fermented for 8hrs. Analysis of the soy
yoghurt samples showed that products from the single or mixed cultures fermented at
37°C had significantly (P < 0.05) lower pH and higher titratable acidity and protein content
than samples fermented at 27°C and 45°C. Total solids contents did not differ significantly
(P > 0.05) in all the products. L. acidophulus (sample A) produced significantly higher
acidity in the yoghurt samples irrespective of fermentation temperature. Microbial count
was found to be higher in the soy yoghurt from the mixed culture (3.15 x 108 cfu/ml), than
in other products. Sensory evaluation showed that taste, colour and consistency of
products were similar (P > 0.05) and all the products were comparable in over all
acceptabiUty. However product from the L. acidophitus fermentation were significantly
more sour (P <0.05) than other products.
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APA
U., O. U. (2021). Development Of Inoculum For Soy Yoghurt. Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/development-of-inoculum-for-soy-yoghurt-7-2
MLA
U., OKPANKU U.. "Development Of Inoculum For Soy Yoghurt." Michael Okpara University of Agriculture, 7 Jun. 2021, http://repository.mouau.edu.ng/works/development-of-inoculum-for-soy-yoghurt-7-2. Accessed June 8, 2026.
Chicago
U., OKPANKU U.. "Development Of Inoculum For Soy Yoghurt." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/development-of-inoculum-for-soy-yoghurt-7-2