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Study on the characteristics of Lactobacillus helveticus and Lactobacillus casei in different medium.

Min Jian, Li Li

Abstract

The pH values and titratable acidity of fermented reconstituted skim milk(RSM), pure soymilk(PSM) and mixed milk(MM) by single Lactobacillus helveticus LH-B02, Lactobacillus casei L.casei-01, and the combination of Streptococcus thermophilus IFFI 6038 and Lactobacillus bulgaricusAS1.1482 were determined.The single Lactobacillus helveticus LH-B02 grew well in RSM but PSM, and the production of acidity was higher than Lactobacillus casei L.casei-01.Compared with Lactobacillus helveticus LH-B02, Lactobacillus casei L.casei-01 grew better in PSM.It was also found that Lactobacillus helveticus LH-B02 and Lactobacillus casei L.casei-01 could be mixed cultured in PSM.And their respective combinations of Streptococcus thermophilus IFFI 6038 and Lactobacillus bulgaricusAS1.1482 also grew well in PSM.

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