CHARACTERIZATION OF YEAST CULTURES FOR A FLAVORING AGENT IN A YOGURT-TYPE PRODUCT

To develop yogurt-type dairy products, yeast cultures including Candid a magnoliae, Endomyces fibuligera, Saccharomyces bayanus, S. cerevisia e, S. diastaticus, S. formosensis, and Pichia anomala were evaluated f or combination with Rhizopus javanicus, Treatment with chiu-yao was us ed as the control. R. javanicus combined with each of the yeast cultur es produced a large amount of culture filtrates exhibiting appropriate milk-clotting activity and gave a yogurt-type product with a smooth s urface and fine texture, which was not notably different (P>0.05) from that of R. javanicus alone. Treatment with R, javanicus combined with S. cerevisiae produced the most ethanol and the least reducing sugars after 4 days fermentation. This treatment also exhibited components o f aroma most similar to that of chiu-yao.