Production of Yoghurt Fermented by Lactobacillus reuteri

Growth characteristics of Lactobacillus reuteri were preliminarily studied,and yogurt production via fermentation by Lactobacillus reuteri was studied.Effects of sugar content,ratio of strains and fermentation time on the sensory properties of the yogurt were investigated by single factor experiments and the optimal production conditions were determined by orthogonal experiment.The results showed that both the acid content and the cell numbers of Lactobacillus reuteri reached maximum after fermentation for 28 h.And the best yoghurt fermentation conditions were as follows:fermentation time 28 h,inoculums size 1%,the ratio of LR to ST+LB 1:1,sugar content 9%,fermentation time 16h.Under these conditions, the viable count of the yoghurt was 4.2×108cfu/g.