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Investigation of the storage stability of bifidobacteria carrot yoghurt

Wang Chang-cun

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Abstract

Bifidobacteria which were isolated from healthy people were taken as experiment strains. They (Bifidobacteriu . bifidus and Bifidobacterium longum) were oxygen-resistant, adversity-resistant and high activity. Single and mixed bifidobacteria carrot yoghurt were prepared.The stability of products storaged at room temperature (20～30 ℃) and refrigeration (0～4 ℃) were investigated .The result indicated that in the yoghurt products stored at 0～4 ℃for 21 d, the viable number was still above 1×10~9 cfu/mL, pH declined to 4.2～4.3. Therefore, the storage time of bifidobacteria carrot yoghurt was 21 d stored at 4 ℃.

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What this paper is about

Bifidobacteria which were isolated from healthy people were taken as experiment strains. They (Bifidobacteriu . bifidus and Bifidobacterium longum) were oxygen-resistant, adversity-resistant and high activity. Single and mixed bifidobacteria carrot yoghurt were prepared.The stability of products storaged at room temperature (20～30 ℃) and refrigeration (0～4 ℃) were investigated .The result indicated that in the yoghurt products stored at 0～4 ℃for 21 d, the viable number was still above 1×10~9 cfu/mL, pH declined to 4.2～4.3. Therefore, the storage time of bifidobacteria carrot yoghurt was 21 d stored at 4 ℃.

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Available abstract

Bifidobacteria which were isolated from healthy people were taken as experiment strains. They (Bifidobacteriu . bifidus and Bifidobacterium longum) were oxygen-resistant, adversity-resistant and high activity. Single and mixed bifidobacteria carrot yoghurt were prepared.The stability of products storaged at room temperature (20～30 ℃) and refrigeration (0～4 ℃) were investigated .The result indicated that in the yoghurt products stored at 0～4 ℃for 21 d, the viable number was still above 1×10~9 cfu/mL, pH declined to 4.2～4.3. Therefore, the storage time of bifidobacteria carrot yoghurt was 21 d stored at 4 ℃.

Key concepts: Food science, Bifidobacterium longum, Bifidobacterium, Chemistry, Carrot juice, Lactobacillus, Fermentation

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