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Optimization Technology of the Production of Lactobacillus casei Yoghurt

Wang Yanping

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Abstract

Lactobacillus casei which was separated and identified from the Japanese traditional yoghurt was taken as the test strains.By the single factor experiments and orthogonal tests to determine the best fermentation conditions,the results showed that the best fermentation parameter combination was the ratio of Streptococcus thermophilus: Lactobacillus bulgaricus:Lactobacillus casei of 1∶1∶2,inoculated quantity of 5 %,fermentation temperature of 37 ℃,milk solid content of 12 %.

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What this paper is about

Lactobacillus casei which was separated and identified from the Japanese traditional yoghurt was taken as the test strains.By the single factor experiments and orthogonal tests to determine the best fermentation conditions,the results showed that the best fermentation parameter combination was the ratio of Streptococcus thermophilus: Lactobacillus bulgaricus:Lactobacillus casei of 1∶1∶2,inoculated quantity of 5 %,fermentation temperature of 37 ℃,milk solid content of 12 %.

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Available abstract

Lactobacillus casei which was separated and identified from the Japanese traditional yoghurt was taken as the test strains.By the single factor experiments and orthogonal tests to determine the best fermentation conditions,the results showed that the best fermentation parameter combination was the ratio of Streptococcus thermophilus: Lactobacillus bulgaricus:Lactobacillus casei of 1∶1∶2,inoculated quantity of 5 %,fermentation temperature of 37 ℃,milk solid content of 12 %.

Key concepts: Lactobacillus casei, Streptococcus thermophilus, Lactobacillus, Fermentation, Food science, Lactobacillaceae, Biology, Chemistry

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