Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume14/issue4/12_4_2015.pdf
original articleIssue 14 (4) 2015 pp. 407-414
Guowei Shu1, Shuai Wang1, Zikun Chen2, He Chen1, Changfeng Wang1, Yaning Ma3
1School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi&#
8
21
7;an, China
2Xinxiang Institute for Food and Drug Control, Henan Province Xinxiang, China
3Shangqiu Entry-Exit Inspection and Quarantine Bureau, Henan Province Shangqiu, China
8
21
7;an, China
2Xinxiang Institute for Food and Drug Control, Henan Province Xinxiang, China
3Shangqiu Entry-Exit Inspection and Quarantine Bureau, Henan Province Shangqiu, China
Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture
Abstract
Background. Goat milk production in Shaanxi province is dominant in China, but the product is mainly infant formula and adult milk powder; product homogeneity is serious and has no goat yoghurt with probiotic culture.
Methods. The effect of bacteria proportion (1:3:1, 1:2:1, 1:1:1, 2:1:1, 3:1:1) on pH, acidity, and viable counts and sensory evaluation of goat milk fermented by probiotics including L. acidophilus, B. bifidum or L. casei besides, S. thermophilus and L. bulgaricus for developing AB-goat yoghurt and BC-goat yoghurt was investigated.
Results. The optimum bacteria proportion of L. acidophilus : B. bifidum : S. thermophilus and L. bulgaricus for AB-goat yoghurt and B. bifidum : L. casei : S. thermophilus and L. bulgaricus for BC-goat yoghurt were both 2:1:1. The pH, acidity, the viable counts of L. acidophilus and B. bifidum, the total viable counts were respectively 4.60, 7.73 (g/L), 3.50×107 cfu/mL, 3.40×107 cfu/mL and 2.30×109 cfu/mL in AB-goat yoghurt. The pH, acidity, the viable counts of B. bifidum and L. casei, the total viable counts were respectively 4.61, 8.16 (g/L), 7.60×107 cfu/mL, 5.60×107 cfu/mL and 2.04×109 cfu/mL in BC-goat yoghurt.
Conclusion. The bacteria proportion had a significant effect on fermentation of AB- and BC-goat yoghurt, the results are beneficial for developing AB-goat yoghurt and BC-goat yoghurt.
Keywords: goat milk, bacteria proportion, L. acidophilus, B. bifidum, L. casei, yoghurt
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume14/issue4/12_4_2015.pdf
https://doi.org/10.17306/J.AFS.2015.4.40
For citation:
| MLA | Shu, Guowei, et al. "Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture." Acta Sci.Pol. Technol. Aliment. 14.4 (2015): 407-414. https://doi.org/10.17306/J.AFS.2015.4.40 |
| APA | Shu G., Wang S., Chen Z., Chen H., Wang C., Ma Y. (2015). Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture. Acta Sci.Pol. Technol. Aliment. 14 (4), 407-414 https://doi.org/10.17306/J.AFS.2015.4.40 |
| ISO 690 | SHU, Guowei, et al. Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture. Acta Sci.Pol. Technol. Aliment., 2015, 14.4: 407-414. https://doi.org/10.17306/J.AFS.2015.4.40 |