Study on fermented technology of blend probiotics based on acid producing a bility and viable probiotics count

To increase the number of viable bacteria in probiotic drinks and the acid producing ability in the fermentation process,Lactobacillus casei、Lactobacillus acidophilus、Bifidobacterium、Streptococcus thermophilus and Lactobacillus bulgaricus were studied.Probiotics with high acids and hign number of viable bacteria were selected by single strain fermentation and compound microbial fermentation.In the condition of 5 % inoculation volume,1∶1 inoculation proportion,37 ℃ fermentation temperature,2.5 % glucose content,12 % milk solid content,the optimal portfolio of fermentation is the combination of Lactobacillus casei and Bifidobacterium,the maximum acid production is 328 °T,the maximum number of viable probiotics is 2.3×1011mL-1.Compared with other bacteria combination,a logarithmic level is improved and the number of viable probiotics declines slowly during the storage.