Research on use of Lactobacillus in mung bean yoghurt powder

Mung bean juice and milk were mixed and fermented with Lactobacillus bulgaricus and Streptococcus thermophilus to make mung bean yoghurt,which was then blended with milk powder,malto-dextrin,protective agents,etc.and spray-dried to give mung bean yoghurt powder.There was little difference in flavor,color or nutritive value between the original yoghurt and the powder reconstituted with water.Part of viable bacteria were well preserved due to the addition of protective agents,with the count of viable bacteria being 6 × 106/g in the mung bean yoghurt powder.