Study of wort Lactobacillus beverage fermentation processes with Lactobacillus casei CCFM1566

Lactobacillus casei CCFM1566, a strain with high resistance to the oxidative stress in vitro which is isolated from naturally fermented milk, was used to prepare complex lactobacillus beverage of wort and milk. Several fermentation factors were investigated such as the concentration of milk and sucrose, inoculation amount and fermentation time to determine the effect of these factors on number of viable cells and sensory flavor of products. The optimal conditions were confirmed with orthogonal experiments as: 50% skim milk, 8% sucrose, 3% CCFM1566 inoculation and 10h fermentation at 37 ℃. Under these conditions, the fermentation products showed perfect sensorial properties such as uniform color, organization delicate, moderate sweet and sour.