18D-31 |
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T.-Y. Tsai, L.-H. Chu, and T.-M. PAN. Institute of Microbiology & Biochemistry, National Taiwan Univ., 1, Sec. 4, Roosevelt Rd., Taipei, 106, Taiwan Momordica charantia is a common vegetable in Taiwan. It could provide a bitter to sweet flavor and most part of Taiwanese were favorite to this local vegetable. Some scientific reports showed that Momordica charantia possessed some medicinal activities such as improvement the hyperglycemia, anti-tummer, and anti-virus. In this study, we used the milk-soymilk medium containing the vegetable, Momordica charantia, and fermented by the lactic acid bacteria, Lactobacillus paracasei subsp. paracasei NTU101, isolated from infant faeces in Taiwan. The results showed that Momordica charantia solution could raise the yield of lactic acid, both in MRS broth or milk-soymilk mediums. More lactic acid in fermented drink could stimulate the peristalsis of intestine. On the sensory tests, the milk-soymilk medium was supplemented with different proportion of Momordica charantia solution for fermenting by Lactobacillus paracasei subsp. paracasei NTU101. The mean scores of overall acceptability of 25% milk and 75% soymilk supplemented with 1% Momordica charantia solution is significantly higher than other samples. On the storage tests, all these fermented products could maintain the 109 CFU/mL of viable cells after 14 days storage period at 4o C. In this study, we demonstrated the ability of lactic acid bacteria to ferment the favorite vegetable in Taiwan, Momordica charantia, and it could improve the production of lactic acid. It also provided a good flavor and appearance for fermented milk-soymilk product by lactic acid bacteria.
Session 18D, Food Microbiology: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |