FERMENTED MILK COMPRISING SACCHARIDES CONTAINING HIGH CONTENT OF ALLULOSE
20190281848 ยท 2019-09-19
Inventors
Cpc classification
A23C9/127
HUMAN NECESSITIES
A23C9/1307
HUMAN NECESSITIES
International classification
Abstract
The present application relates to fermented milk comprising allulose-containing saccharides, wherein the allulose is contained in an amount of 70 parts by weight or more with respect to 100 parts by weight of the saccharides on a dry solids basis.
Claims
1. A fermented milk comprising saccharides comprising allulose, wherein the allulose is contained in an amount of 70 parts by weight or more, relative to 100 parts by weight of the saccharides in terms of dried solid content.
2. The fermented milk according to claim 1, wherein a difference in pH of the fermented milk at 7 C. after a date selected in 21 to 31 days from a manufacturing date, is 0.30 or less.
3. The fermented milk according to claim 1, wherein a difference in titratable acidity of the fermented milk is equal to or less than 0.20%, at 7 C. after a date selected in 17 to 28 days from a manufacturing date, as calculated according to the following Equation 1:
4. The fermented milk according to claim 1, further comprising at least one kind of microorganisms selected from the group consisting of microorganisms of the genus lactobacillus, microorganisms of the genus bifidobacterium, and microorganisms of the genus streptococcus.
5. The fermented milk according to claim 1, further comprising at least one kind of microorganisms selected from the group consisting of Lactobacillus acidophilus, Lactobacillus mesenteroides, Lactobacillus gasseri, Lactobacillus delbrueckii, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus brevis, Lactobacillus salivarius, Lactobacillus plantarum, Bifidobacterium lactis, and Streptococcus thermophilus.
6. The fermented milk according to claim 1, wherein the saccharides include glucose in an amount of 15 parts by weight or less, relative to 100 parts by weight of the saccharides in terms of dried solid content.
7. The fermented milk according to claim 1, wherein the saccharides include fructose in an amount of 20 parts by weight or less, relative to 100 parts by weight of the saccharides in terms of dried solid content.
8. The fermented milk according to claim 1, wherein the saccharides are contained in an amount of 5 to 20 parts by weight, relative to 100 parts by weight of the fermented milk.
9. The fermented milk according to claim 1, further comprising milk in an amount of 80 to 95 parts by weight, relative to 100 parts by weight of the fermented milk.
10. A method of improving storability of fermented milk, the method comprising: adding saccharides comprising allulose to a lactic acid bacteria-culture product, wherein the allulose is contained in an amount of 70 parts by weight or more, relative to 100 parts by weight of the saccharides in terms of dried solid content.
11. The method according to claim 10, wherein the improvement of storability is caused by suppression of a decrease in pH, suppression of an increase in acidity, suppression of an increase in sourness, suppression of post-fermentation, or suppression of growth of microorganism.
12. The method according to claim 10, wherein the lactic acid bacteria are at least one kind of microorganisms selected from the group consisting of microorganisms of the genus lactobacillus, microorganisms of the genus bifidobacterium, and microorganisms of the genus streptococcus.
13. A growth inhibitor for at least one kind of microorganisms selected from the group consisting of Lactobacillus acidophilus, Lactobacillus mesenteroides, Lactobacillus gasseri, Lactobacillus delbrueckii, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus brevis, Lactobacillus salivarius, Lactobacillus plantarum, Bifidobacterium lactis, and Streptococcus thermophilus, the growth inhibitor comprising: saccharides comprising allulose.
14. The growth inhibitor according to claim 13, wherein the allulose is contained in an amount of 70 parts by weight or more, relative to 100 parts by weight of the saccharides in terms of dried solid content.
Description
BRIEF DESCRIPTION OF DRAWINGS
[0033]
[0034]
[0035]
[0036]
DETAILED DESCRIPTION OF THE INVENTION
[0037] The present invention will be described in detail with reference to the following Examples, but the following Examples are provided for illustration only, and the present invention is not limited thereto.
1. Experimental Example 1: Manufacturing of Fermented Milk
[0038] Raw milk (97% (w/w)) and skim milk powder (3% (w/w)), which were raw materials, were mixed with each other at the above-mentioned mixing ratio at room temperature, stirred for 30 minutes, and sterilized at 90 C. for 10 minutes, and then cooled to 40 C. ABT-5 (Chr. Hansen, Denmark, hereinafter, referred to as lactic acid bacteria), which is a starter in which Lactobacillus acidophilus, Bifidobacterium lactis, and Streptococcus thermophilus are mixed with each other, was aseptically inoculated into the mixture, thereby preparing a lactic acid bacteria inoculum.
[0039] After the lactic acid bacteria inoculum was cultured in a 40 C. incubator (Jeio Tech IL-11 incubator, Korea) for 4 to 5 hours until pH thereof reached 4.6 and titratable acidity thereof reached in the vicinity of 0.9%, the curd was crushed and rapidly cooled to 20 C. or less, followed by homogenization (NiroSoavi NS2006H homogenizer, Italy) at a pressure of 150 bar, thereby preparing a lactic acid bacteria culture solution.
[0040] Separately from the lactic acid bacteria culture solution, a high fructose corn syrup (75 Brix; a mixture of fructose (55 wt %), glucose (41 wt %), and maltose (4 wt %); High fructose corn syrup manufactured by Cheiljedang), 50% allulose-mixed sugar syrup [prepared by mixing allulose (72 Brix, allulose content: 98 wt % or more, liquid allulose manufactured by Cheiljedang) and the high fructose corn syrup with each other so that a dried solid content of allulose was 50 wt %], 60% allulose-mixed sugar syrup [prepared by mixing the allulose and the high fructose corn syrup with each other so that a dried solid content of allulose was 60 wt %], 70% allulose-mixed sugar syrup [prepared by mixing the liquid allulose and the high fructose corn syrup with each other so that a dried solid content of allulose was 70 wt %], 80% allulose-mixed sugar syrup [prepared by mixing the allulose and the high fructose corn syrup with each other so that a dried solid content of allulose was 80 wt %], and allulose syrup (the liquid allulose) were prepared, respectively (Table 1). Since allulose and the allulose-mixed sugar have sweetness lower than that of the high fructose corn syrup, sweetness was compensated for using rebaudioside A (RA) (RA content: 90 wt %, MacroCare Tech., Ltd.) as a natural high-intensity sweetener.
[0041] After each of the syrups was stirred at room temperature for 30 minutes, sterilized at 90 C. for 10 minutes, and cooled to 10 C. or less, respectively, the lactic acid bacteria culture solution and each of the syrups were mixed with each other at a weight ratio of 85:15, thereby completing the manufacturing of fermented milk.
TABLE-US-00001 TABLE 1 Mixing ratio of fermented milk Mixing ratio (wt %) Comparative Example Example Example Example Example Raw materials of fermented milk Example 1 2 3 4 5 Lactic acid Raw milk 97 wt %, 85 85 85 85 85 85 bacteria culture Skim milk powder 3 wt %, solution (85) ABT-5 Syrup (15) High fructose corn syrup 10 4.9 3.88 2.86 1.84 0 (75Btrix, fructose 55 wt %, glucose 41 wt %, maltose, etc. 4 wt % Allulose 0 5.1 6.12 7.14 8.16 10 (72Brix, allulose 98 wt %, fructose 2 wt %) Rebaudioside A 0 0.01 0.012 0.014 0.016 0.02 (RA 90 wt %) Purified water 5 4.99 4.988 4.986 4.984 4.98 Sum 100 100 100 100 100 100 Content in Syrup Allulose 0 49.98 59.98 69.97 79.36 98.00 (dried solid Glucose 41 20.51 16.31 12.07 7.80 0.00 content) Fructose 55 27.51 22.88 17.40 11.88 1.63
2. Experimental Example 2: Storage Test of Fermented Milk
[0042] Six kinds of fermented milk in Comparative Example and Examples 1 to 5 were filled in a plurality of sterilized vessels (200 mL/vessel) and cold-stored (Jeio Tech IL-11 incubator, Korea) at 7 C., thereby performing a storage test. Samples were extracted on day 0, 1, 3, 5, 7, 10, 14, 17, 21, 24, 28, 31, and 35 during a storage period, and measurement of pH, titratable acidity, and sourness through a sensory test for the samples was conducted. Further, the number of lactic acid bacteria was additionally measured on day 0, 3, 7, 10, 14, 17, 21, 24, 28, 31, and 35 during the storage period.
[0043] In the case in which the titratable acidity was 1.00% or more or a sourness score is 7 points or more based on a 9-point scale, sensory quality was deteriorated, and in the case in which the number of lactic acid bacteria is 10.sup.8 cfu/ml or less, the samples did not satisfy legal standards for thickened fermented milk according to Processing Standards and Ingredient Specifications for Livestock Products (Korea), such that the date on which the samples were extracted, was determined to be unsuitable for securing a normal expiration date.
2-1. Measurement of pH Depending on Storage Period
[0044] A temperature of each of the extracted samples was adjusted to 20 C., and pH thereof was measured using a pH meter (Mettler-ToledoSevenCompact pH/Ion S220, U.S.).
[0045] As a result, immediately after manufacturing the fermented milk, the pH of each of the samples was 4.5 to 4.6, but during cold-storage, the pH was gradually decreased. Therefore, it may be confirmed that in Comparative Example and Examples 1 and 2, pH was decreased to be less than 4.25 between day 10 to 14, corresponding to an expiration date of the existing fermented milk. But, in Example 3, the pH of 4.25 or more was maintained up to day 28 of cold-storage, in Example 4, and the pH of 4.25 or more was maintained up to day 31 of cold-storage, and in Example 5, the pH of 4.25 or more was maintained even up to day 35 of cold-storage (Table 3 and
[0046] Therefore, it may be confirmed that the allulose had an effect of suppressing a decrease in pH during the cold-storage of the fermented milk, but in the cases of using the allulose-mixed sugar syrup in which the content of allulose was 60% or less (Examples 1 and 2) in the fermented milk, the effect was not large, but in the cases of using allulose-mixed sugar syrups in which the content of allulose was 70% or more in the fermented milk (Examples 3 to 5), the effect was significant.
2-2. Measurement of Titratable Acidity Depending on Storage Period
[0047] Titratable acidity was measured by extracting 9 g of a sample, mixing the sample with the same amount of carbon dioxide-free distilled water, stirring the mixture, and then titrating the mixture with 0.1N NaOH up to pH 8.3. Thus, a titration amount of NaOH was converted into acidity of lactic acid according to the following Equation.
[0048] As a result, acidity that was about 0.8 immediately after manufacturing the fermented milk was gradually increased during cold-storage, such that in Comparative Example and Example 1, acidity arrived up to 1.00% on day 14 of cold-storage. Therefore, it was impossible to overcome a limitation of the existing fermented milk that an expiration date does not exceed 14 days, and acidity tended to be continuously increased depending on the storage period. In Example 2, acidity reached 1.00% on day 17 of cold-storage, such that an effect of extending the expiration date was not large. However, in Example 3, acidity did not reach 1.00% up to day 28 of cold-storage, and in Example 4, acidity did not reach 1.00% up to day 31 of cold-storage, and in Example 5, acidity did not reach 1.00% up to day 35 of cold-storage, and a change in acidity after 14 days tended to be significant small, which shows a possibility that the expiration date may be significantly increased (Table 3 and
[0049] Therefore, it may be appreciated that allulose had an effect of suppressing an increase in acidity during the cold-storage of the fermented milk, but in the cases of using the allulose-mixed sugar syrup in which the content of allulose was 60% or less in the fermented milk (Examples 1 and 2), the effect was not large, but in the cases of using the allulose-mixed sugar syrups in which the content of allulose was 70% or more in the fermented milk (Examples 3 to 5), the effect was increased in proportion to the content of allulose.
2-3. Measurement of Sourness Depending on Storage Period
[0050] Sourness was measured through the sensory evaluation, and the sensory test was performed by a total of 10 trained panelists for the sensory test. The sensory test was performed by setting the following standard using a 9-point scale as illustrated in Table 2.
[0051] As a result, a sourness score that was the level of 5 points (moderately sour taste) immediately after manufacturing the fermented milk was gradually increased during cold-storage, such that in Comparative Example and Example 1, the sourness score reached up to 7 points (sour taste) on day 14 of cold-storage. Therefore, it was impossible to overcome a limitation of the existing fermented milk that an expiration date does not exceed 14 days, and sourness tended to be continuously increased even after 14 days. In Example 2, the sourness score reached 7 points on day 17 of cold-storage, such that an effect of extending the expiration date was not large. However, in Examples 3 and 4, the sourness score reached 7 points on day 31 of cold-storage, and in Example 5, the sourness score reached 7 points on day 35 of cold-storage, which shows a possibility that the expiration date may be significantly increased (Table 3 and
[0052] Therefore, it may be appreciated that allulose had an effect of suppressing an increase in sourness during the cold-storage of the fermented milk, but in the cases of using the allulose-mixed sugar syrup in which the content of allulose was 60% or less in the fermented milk (Examples 1 and 2), the effect was not large, but in the cases of using allulose-mixed sugar syrups in which the content of allulose was 70% or more in the fermented milk (Examples 3 to 5), the effect was increased in proportion to the content of allulose.
2-4. Measurement of the Number of Lactic Acid Bacteria Depending on Storage Period
[0053] In order to measure the number of lactic acid bacteria, each of the samples was aseptically diluted with sterilized normal saline, and a BCP Plate count agar (Eiken Chemical, Japan) and a standard plate count method were used. The number of viable lactic acid bacteria was calculated by counting only yellow colonies after culturing the diluted samples at 37 C. for 72 hours (Jeio Tech IL-11 incubator, Korea) and multiplying a dilution factor and the counted number of yellow colonies.
[0054] As a result, it was confirmed that in all Comparative Example and Examples, the number of lactic acid bacteria that was about 10.sup.9 cfu/ml immediately after manufacturing the fermented milk tended to be constantly maintained during cold-storage but be deceased after 17 days. However, the number of lactic acid bacteria was maintained to be 10.sup.8 cfu/ml or more up to day 35 of cold-storage. Therefore, it was confirmed that even though the allulose was added to the fermented milk, the expiration date was not decreased due to a decrease in the number of lactic acid bacteria (Table 3 and
TABLE-US-00002 TABLE 3 Results of storage test of fermented milk Number of Titrat- Sour- acidic Storage able ness (9- acid period acidity point bacteria (7 C.) Sample pH (%) scale) (cfu/ml) Reference Day 0 Comparative 4.60 0.79 4.9 1.31E+09 Example Example 1 4.55 0.79 4.8 1.15E+09 Example 2 4.54 0.79 4.8 1.31E+09 Example 3 4.53 0.78 4.8 1.38E+09 Example 4 4.54 0.78 4.7 1.15E+09 Example 5 4.54 0.78 4.7 1.23E+09 Day 1 Comparative 4.47 0.81 5.0 Example Example 1 4.46 0.81 4.9 Example 2 4.46 0.81 4.9 Example 3 4.46 0.81 4.8 Example 4 4.49 0.80 4.8 Example 5 4.49 0.80 4.8 Day 3 Comparative 4.38 0.87 5.1 1.02E+09 Example Example 1 4.38 0.87 5.0 1.00E+09 Example 2 4.40 0.87 5.0 1.01E+09 Example 3 4.41 0.86 4.9 1.09E+09 Example 4 4.42 0.85 4.9 1.34E+09 Example 5 4.45 0.85 4.9 1.19E+09 Day 5 Comparative 4.34 0.90 5.5 Example Example 1 4.34 0.90 5.4 Example 2 4.35 0.90 5.4 Example 3 4.36 0.90 5.3 Example 4 4.37 0.89 5.3 Example 5 4.39 0.88 5.2 Day 7 Comparative 4.32 0.95 5.8 1.20E+09 Example Example 1 4.32 0.95 5.7 1.14E+09 Example 2 4.33 0.94 5.7 1.14E+09 Example 3 4.33 0.94 5.5 1.41E+09 Example 4 4.34 0.93 5.5 1.20E+09 Example 5 4.35 0.92 5.4 1.26E+09 Day 10 Comparative 4.26 0.98 6.3 1.03E+09 Example Example 1 4.27 0.98 6.2 1.14E+09 Example 2 4.28 0.98 6.1 1.19E+09 Example 3 4.30 0.97 5.9 1.17E+09 Example 4 4.31 0.96 5.8 1.02E+09 Example 5 4.33 0.94 5.6 1.13E+09 Day 14 Comparative 4.22 1.03 7.1 1.02E+09 Unsuitable Example Example 1 4.23 1.01 7.0 1.00E+09 Unsuitable Example 2 4.25 0.99 6.8 9.2E+08 Example 3 4.28 0.98 6.4 9.3E+08 Example 4 4.30 0.97 6.2 1.00E+09 Example 5 4.32 0.96 5.9 9.2E+08 Day 17 Comparative 4.22 1.03 7.3 9.4E+08 Unsuitable Example Example 1 4.22 1.01 7.2 1.02E+09 Unsuitable Example 2 4.24 1.00 7.0 9.3E+08 Unsuitable Example 3 4.27 0.98 6.6 1.03E+09 Example 4 4.29 0.98 6.4 9.4E+08 Example 5 4.31 0.97 6.1 9.9E+08 Day 21 Comparative 4.21 1.04 7.5 8.6E+08 Unsuitable Example Example 1 4.22 1.02 7.3 7.4E+08 Unsuitable Example 2 4.23 1.01 7.2 7.5E+08 Unsuitable Example 3 4.26 0.98 6.7 8.5E+08 Example 4 4.28 0.98 6.6 8.1E+08 Example 5 4.30 0.97 6.3 8.0E+08 Day 24 Comparative 4.20 1.05 7.6 5.7E+08 Unsuitable Example Example 1 4.21 1.03 7.4 7.1E+08 Unsuitable Example 2 4.22 1.02 7.3 7.6E+08 Unsuitable Example 3 4.26 0.99 6.8 6.2E+08 Example 4 4.27 0.98 6.7 6.1E+08 Example 5 4.30 0.98 6.5 8.3E+08 Day 28 Comparative 4.20 1.06 7.9 5.2E+08 Unsuitable Example Example 1 4.21 1.04 7.6 5.1E+08 Unsuitable Example 2 4.21 1.02 7.4 7.5E+08 Unsuitable Example 3 4.25 0.99 6.9 6.0E+08 Example 4 4.27 0.99 6.8 6.1E+08 Example 5 4.29 0.98 6.6 7.5E+08 Day 31 Comparative 4.19 1.06 8.1 3.1E+08 Unsuitable Example Example 1 4.20 1.04 7.8 3.5E+08 Unsuitable Example 2 4.20 1.03 7.6 3.1E+08 Unsuitable Example 3 4.23 1.00 7.2 3.8E+08 Unsuitable Example 4 4.26 0.99 7.0 4.4E+08 Unsuitable Example 5 4.28 0.99 6.8 5.1E+08 Day 35 Comparative 4.14 1.07 8.2 2.60E+08 Unsuitable Example Example 1 4.16 1.05 8.0 2.75E+08 Unsuitable Example 2 4.17 1.04 7.8 2.51E+08 Unsuitable Example 3 4.21 1.01 7.5 3.10E+08 Unsuitable Example 4 4.24 1.00 7.3 2.78E+08 Unsuitable Example 5 4.26 0.99 7.0 3.29E+08 Unsuitable
[0055] Taking the results of the storage test together, in Comparative Example in which the high-fructose corn syrup generally used in the existing art was used as saccharides added to the fermented milk and in Example 1 in which the 50% allulose-mixed sugar syrup was used as saccharides added to the fermented milk, the acidity reached 1.00% and the sourness score reached 7 points on day 14 of cold-storage. Therefore, it was impossible to overcome a limitation of the existing fermented milk that an expiration date does not exceed 14 days. Further, in Example 2 in which the 60% allulose-mixed sugar syrup was used, the acidity reached 1.00% and the sourness score reached 7 points on day 17 of cold-storage, such that an effect of extending an expiration date of the fermented milk was insufficient. On the contrary, in Example 3 in which the 70% allulose-mixed sugar syrup was used as the saccharides of the fermented milk and in Example 4 in which the 80% allulose-mixed sugar syrup was used as the saccharides of the fermented milk, the acidity did not reach 1.00% and the sourness score did not reach 7 points, up to day 28 of cold-storage. Also, in Example 5 in which only liquid allulose was used as saccharides of the fermented milk, the acidity did not reach 1.00% and the sourness score did not reach 7 points, up to day 31 of cold-storage. Therefore, it may be appreciated that in the case of using saccharides in which a dried solid content of allulose is 70 wt % or more in fermented milk, the expiration date may be extended two times or more than 14 days in the existing art.
3. Experimental Example 3: Evaluation of Growth Inhibition Activity of Allulose Against Lactic Acid Bacteria
[0056] In order to confirm whether or not allulose may inhibit growth of other lactic acid bacteria except for lactic acid bacteria contained in the ABT-5, and then suppress lactic acid fermentation, a culture experiment was conducted on 18 kinds of representative lactic acid bacteria.
[0057] A minimal medium was prepared to have a composition illustrated in the following Table 4 and sterilized at 121 C. for 15 minutes (Jeio Tech AC-13 autoclave, Korea). Separately, glucose and allulose were dissolved in distilled water, respectively, to prepare a 50% (w/v) glucose solution and a 50% (w/v) allulose solution, respectively, and then filtered using a 0.45 m micro-filter (Pall Life Sciences Acrodisc syringe filter, U.S.A.). Then, each of the 50% (w/v) glucose solution and the 50% (w/v) allulose solution was mixed with the sterilized minimal medium at a ratio of 4:96, thereby preparing a glucose medium and an allulose medium.
TABLE-US-00003 TABLE 4 Composition of minimal medium Composition of medium Addition amount (/L) Peptone 10 g Sodium Acetate 3H.sub.2O 5 g Diammonium Citrate 2 g Dipotassium Phosphate 2 g Tween 80 10 mL Magnesium Sulfate 7H.sub.2O 1 mL Manganese Sulfate 4H.sub.2O 1 mL
[0058] 18 kinds of representative lactic acid bacteria (Table 5) were selected, inoculated into the glucose medium and the allulose medium, respectively, and cultured in a 37 C. incubator (Jeio Tech IL-11 incubator, Korea). Then, samples were extracted at predetermined times (0, 3, 6, 9, 12, 24, and 48 hours), and an absorbance thereof was measured at 600 nm (Hitachi U-2900 spectrophotometer, Japan).
[0059] As a result, in the glucose medium, all the 18 kinds of lactic acid bacteria normally grew, but in the allulose medium, all the 18 kinds of lactic acid bacteria did not normally grow, such that the absorbance was not increased (Table 5). Therefore, it may be appreciated that the allulose may suppress growth of the 18 kinds of lactic acid bacteria, and have an effect of extending an expiration date by suppressing lactic acid post-fermentation due to suppressing the growth, in fermented milk manufactured using the culture solutions obtained by culturing the 18 kinds of lactic acid bacteria.
TABLE-US-00004 TABLE 5 Evaluation results of allulose utilization ability of lactic acid bacteria 37 C. Glucose Allulose Lactobacillus acidophilus A 0 h 0.106 0.073 3 h 0.153 0.086 6 h 0.184 0.078 9 h 0.210 0.068 12 h 0.274 0.086 24 h 0.322 0.067 48 h 0.327 0.070 Leuconostoc mesenteroides 0 h 0.104 0.081 3 h 0.321 0.084 6 h 0.988 0.084 9 h 1.191 0.084 12 h 1.445 0.095 24 h 1.532 0.062 48 h 1.469 0.078 Lactobacillus gasseri 0 h 0.086 0.076 3 h 0.152 0.083 6 h 0.249 0.085 9 h 0.332 0.105 12 h 0.467 0.090 24 h 0.724 0.071 48 h 0.772 0.050 Lactobacillus delbrieckii 0 h 0.082 0.075 3 h 0.116 0.089 6 h 0.168 0.089 9 h 0.220 0.086 12 h 0.279 0.098 24 h 0.290 0.080 48 h 0.231 0.082 Lactobacillus acidophilus B 0 h 0.085 0.070 3 h 0.114 0.088 6 h 0.160 0.070 9 h 0.194 0.078 12 h 0.265 0.094 24 h 0.276 0.072 48 h 0.221 0.076 Lactobacillus rhamnosus GG 0 h 0.085 0.080 3 h 0.139 0.089 6 h 0.348 0.091 9 h 0.502 0.091 12 h 0.678 0.099 24 h 0.764 0.087 48 h 0.744 0.088 Lactobacillus acidophilus C 0 h 0.063 0.081 3 h 0.092 0.089 6 h 0.133 0.091 9 h 0.179 0.091 12 h 0.218 0.098 24 h 0.262 0.079 48 h 0.184 0.072 Lactobacillus casei A 0 h 0.075 0.081 3 h 0.259 0.101 6 h 0.283 0.127 9 h 0.397 0.141 12 h 0.693 0.149 24 h 1.164 0.122 48 h 1.228 0.139 Lactobacillus brevis 0 h 0.065 0.067 3 h 0.168 0.075 6 h 0.394 0.074 9 h 0.523 0.075 12 h 0.691 0.080 24 h 0.931 0.060 48 h 0.910 0.052 Lactobacillus acidophilus D 0 h 0.083 0.091 3 h 0.227 0.109 6 h 0.996 0.120 9 h 1.213 0.119 12 h 1.428 0.154 24 h 1.554 0.121 48 h 1.493 0.109 Lactobacillus acidophilus E 0 h 0.085 0.102 3 h 0.254 0.119 6 h 0.433 0.116 9 h 0.501 0.138 12 h 0.610 0.174 24 h 0.521 0.134 48 h 0.626 0.115 Lactobacillus acidophilus F 0 h 0.080 0.086 3 h 0.186 0.103 6 h 0.268 0.118 9 h 0.332 0.132 12 h 0.477 0.143 24 h 0.626 0.108 48 h 0.922 0.088 Lactobacillus acidophilus G 0 h 0.084 0.093 3 h 0.147 0.097 6 h 0.288 0.092 9 h 0.327 0.091 12 h 0.333 0.099 24 h 0.275 0.078 48 h 0.234 0.077 Lactobacillus salivarius 0 h 0.087 0.117 3 h 0.158 0.092 6 h 0.358 0.122 9 h 0.365 0.115 12 h 0.396 0.131 24 h 0.376 0.095 48 h 0.314 0.096 Lactobacillus plantarum 0 h 0.099 0.095 3 h 0.215 0.097 6 h 0.992 0.091 9 h 1.198 0.096 12 h 1.399 0.110 24 h 1.517 0.093 48 h 1.460 0.095 Lactobacillus casei B 0 h 0.083 0.098 3 h 0.138 0.099 6 h 0.362 0.099 9 h 0.405 0.095 12 h 0.407 0.101 24 h 0.378 0.086 48 h 0.269 0.074 Lactobacillus acidophilus H 0 h 0.088 0.096 3 h 0.145 0.097 6 h 0.306 0.094 9 h 0.375 0.092 12 h 0.412 0.097 24 h 0.437 0.080 48 h 0.396 0.090 Lactobacillus acidophilus I 0 h 0.070 0.074 3 h 0.179 0.092 6 h 0.136 0.089 9 h 0.176 0.088 12 h 0.226 0.097 24 h 0.265 0.073 48 h 0.173 0.070