2009•Science and Technology of Food IndustryRequires access

Selection of enhancement culture and dried protectors on lactic acid bacteria

Yang Jing

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Abstract

Starter is the critical factor influencing the yoghourt producing.In order to get lactic acid bacteria starter with a large number of live cells,the study was carried out to determine the nutrition on enhancing growth of lactic acid bacteria and protectors.The result indicated that the density of Lactobacillus lactis fermented in the liquid culture could reach 1.85×109cfu/mL and in the dried protectors 3.15×108cfu/mL,the density of lactic streptococci in the liquid protectors could reach 1.47×109cfu/mL and in the dried culture 1.25×108cfu/mL.

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What this paper is about

Starter is the critical factor influencing the yoghourt producing.In order to get lactic acid bacteria starter with a large number of live cells,the study was carried out to determine the nutrition on enhancing growth of lactic acid bacteria and protectors.The result indicated that the density of Lactobacillus lactis fermented in the liquid culture could reach 1.85×109cfu/mL and in the dried protectors 3.15×108cfu/mL,the density of lactic streptococci in the liquid protectors could reach 1.47×109cfu/mL and in the dried culture 1.25×108cfu/mL.

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Available abstract

Starter is the critical factor influencing the yoghourt producing.In order to get lactic acid bacteria starter with a large number of live cells,the study was carried out to determine the nutrition on enhancing growth of lactic acid bacteria and protectors.The result indicated that the density of Lactobacillus lactis fermented in the liquid culture could reach 1.85×109cfu/mL and in the dried protectors 3.15×108cfu/mL,the density of lactic streptococci in the liquid protectors could reach 1.47×109cfu/mL and in the dried culture 1.25×108cfu/mL.

Key concepts: Lactic acid, Starter, Food science, Bacteria, Fermentation, Lactobacillus, Chemistry, Biotechnology

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