Yogurt tech cuối kì

School of Chemistry and Life Sciences Technical Writing and Presentation Purpose of this study: Exploring the effect of four different strains (N1, N2, N3, N4) on quality characteristics of soy yogurt. Yogurt The effects of four bacterial strains on the quality characteristics of soy yogurt N1 was Lacticaseibacillus rhamnosus N2 was Lacticaseibacillus paracasei N3 was Lacticaseibacillus plantarum N4 was Lacticaseibacillus acidophilus The change of physicochemical properties, nutritional composition, functional and safety features of soy yogurt with the four strains was investigated during fermentation and post-fermentation. Purpose of this study: Exploring the effect of four different strains (N1, N2, N3, N4) on quality characteristics of soy yogurt.

Class code: 150459

Group: 4

School of Chemistry and Life

Sciences Technical Writing and Presentation

Instructors: Ph.D Nguyen Tien

Cuong Ph.D Nguyen Chinh Nghia

The effects of four

bacterial strains on the

quality characteristics

of soy yogurt

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Member list

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2 Materials and methods

Result and Discussion

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Table of

contents

Conclusion

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 Introduction Materials and methods Conclusion

YOGURT

Soy yogurt: is a yogurt-like product made with soy milk.

Result and Discussion

Soymilk:

well as lower fat content than cows' milk.

Limited:

flavor, increase digestion, absorption, and functionality

 Introduction Materials and methods Result and Discussion Conclusion

LABs Bean milk

Soy milk

Sensory evaluation

Physicochemical properties Antioxidant capacities

Amino acid composition

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 Introduction Materials and methods Conclusion

Four strains include:

Result and Discussion

• N1 was Lacticaseibacillus rhamnosus

• N2 was Lacticaseibacillus paracasei

• N3 was Lacticaseibacillus plantarum

• N4 was Lacticaseibacillus acidophilus

The change of physicochemical properties, nutritional

composition, functional and safety features of soy

yogurt with the four strains was investigated during

fermentation and post-fermentation

Purpose of this study: Exploring the effect of four

different strains (N1, N2, N3, N4) on quality

characteristics of soy yogurt

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Materials and

methods

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YO

Introduction  Materials and methods

Materials

Soybean (origin: a supermarket in

Beijing, China)

• Lacticaseibacillus rhamnosus (N1)

• Lacticaseibacillus paracasei (N2)

• Lacticaseibacillus plantarum (N3)

• Lacticaseibacillus acidophilus (N4)

Strains: 4 strains

Conclusion Result and Discussion

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Lactobacillus Plantarum

Introduction  Materials and methods

1 Morphologic observation and phylogenetic analyses

The morphologies of four strains were observed using electron microscopy

Conclusion Result and Discussion

Introduction  Materials and methods

2 Preparation of soymilk

Soybean were soaked overnight in water at a ratio of 1:3 (w/v) for 12h

Conclusion Result and Discussion

Methods

3 Strain activation and preparation of soy yogurt

• Four strains were cultured in MRS broth at 37 and ℃ and

washed and resuspended 3 times in phosphate buffer

solution

• Then the cells of each strain were used to inoculate

soymilk with sterile sucrose and a certain concentration

of gelatin

• The fermentation was performed at 37℃ and for 6h and

then the post-fermentation was performed at 4℃ and for 12

Result and

Discussion

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g rt

Fig: The content of free amino acids in soy

yogurt fermented by four strains during fermentation and post- fermentation

Introduction Materials and methods  Result and Discussion Conclusion

Result

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Additional

strains

CK (mg/g)

Fermentation (mg/g)

Post-fermentation

(mg/g)

N1

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Table: Result

During the fermentation stage:

• All of the samples had a higher free amino acid

concentration than the first sample.

• Sample 1 had the greatest concentration, at 35 mg/g.

• Sample 3 had the lowest amount, with 33 mg/g.

Fig: The content of free amino acids in soy

yogurt fermented by four strains during fermentation and post- fermentation

Introduction Materials and methods  Result and Discussion Conclusion

Result

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Additional

strains

CK (mg/g)

Fermentation (mg/g)

Post-fermentation

(mg/g)

N1

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Table: Result

 Sample 1 and 4 were reduced to 30 mg/g.

 Samples 2 and 3 rose, with Sample 2 containing the most at 39 mg/g

During the post-fermentation stage:

• In comparison to the original stage, all of the samples

have increased in content.

• Compared with the fermenting stage:

Introduction Materials and methods  Result and Discussion Conclusion

Disscussion

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Stability and metabolic activity:

• N1 and N4 may be less stable or have reduced metabolic activity in the post-fermentation stage of protein breakdown

• N2 and N3 maintain or enhance metabolic activity after fermentation

Effectiveness:

• N1 may be the best strain for protein breakdown during the active fermentation stage

• N2 and N3 demonstrate that they may be more effective in the long run

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con clu sion

Introduction Materials and methods  Conclusio

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Result and Discussion

• The four strains from fermented yogurts (N1, N2, N3, and N4) were identified as

different species of Lactobacillus.

• These strains were used to ferment soy yogurt, improving its physicochemical properties and nutritional quality while degrading anti-nutritional factors

• Free amino acid content increased in soy yogurts fermented with L paracasei N2 and

L plantarum N3, while it decreased in yogurts fermented with L rhamnosus N1 and L acidophilus N4.

• In conclusion, determining the increase or decrease in amino acid content in soy yogurt helps enhance nutritional value, understand biochemical mechanisms, develop functional products, apply findings in the food industry, and support research and development in this field

Conclusion

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• Shuying Li a, Miao Hu a, Wei Wen a, Pengfei Zhang a, Wenhua Yu d, Bei Fan a, Fengzhong Wang (30 June 2024) Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism https:// www.sciencedirect.com/science/article/pii/S25901575240 02463

• Biopro Khanh Hoa (2 June 2024) LACTOBACILLUS PLANTARUM

https://bioprokhanhhoa.com.vn/san-pham/lactobacillus-plantarum-vi-sinh-don-dong-dang-bao-tu/

Thanks for

your attention!