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Quantitative Changes in Oligosaccharides During Fermentation and Storage of Yogurt Inoculated Simultaneously with Starter Culture and ß-Galactosidase Preparation

Laboratory of Animal Products Technology, College of Agriculture, Tohoku University, Tsutsumidori-Amamiyacho 1-1, Sendai 980, Japan

ABSTRACT

Low lactose yogurt was manufactured by simultaneous inoculation with ß-galactosidase of Aspergillus oryzae from two commercial sources and yogurt starter culture. Addition of 4.7 units enzyme/ 100 ml resulted in 64 and 58% depletion of the lactose by the two enzyme preparations compared with 35% in control yogurt at 8 h. Lactose was completely hydrolyzed with 93 units enzyme/100 ml in the same period. With 4.7 units/100 ml from our preparation, the oligosaccharide percentage reached its maximum value of 15% of the total sugar in 2 h, slightly decreased to 12% after 8 h, and was 7% after 10 d storage at 5°C. The oligosaccharide percentage with 4.7 units/100 ml from the other preparation was 4 to 8% of the total sugar during fermentation and storage. The oligosaccharide content in low lactose yogurt was 4 to 19 times higher than that obtained with the control yogurt (.3 to 1.7%).

¹ Laboratory of Technology of Animal Products, The School of Veterinary Medicine and Animal Sciences, Kitasato University, Sanbongi-Maeyachi 149-2, Towada 034, Japan.