Study on the fermentation conditions of probiotics yogurt with single Lactobacillus casei KL1
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摘要: 应用单因素实验及正交实验,确定单一干酪乳杆菌KL1发酵酸奶的最佳原料乳,并对其益生菌酸奶发酵工艺条件进行优化。筛选得到的最佳原料乳为M2,同时通过添加M6改善酸奶的色泽与组织状态;采用三因素三水平L9（34）正交实验优化酸奶的发酵工艺条件,接种量是影响KL1发酵酸奶品质的最主要因素,确定干酪乳杆菌KL1发酵酸奶的优化条件如下:接种量为6.0%,M6添加量1.0%,葡萄糖添加量1.5%,37℃下发酵酸奶22 h,优化后的益生菌酸奶的活菌数量较对照组高10倍。Abstract: Based on the single factor and orthogonal experiment, the optimal pure raw milk and fermentation conditions Lactobacillus casei KL1 fermented yogurt were determined. The optimized screening of raw milk was M2, at the same time by adding milk powder ( M6) to improve color and structure of yogurt. Using three factors and three levels of L9 ( 34) , the optimization of fermentation process of yoghurt orthogonal experiment, inoculation amount was the main factor affecting the quality of yoghurt fermentation KL1, the following optimized conditions of Lactobacillus casei KL1 fermented yogurt determined that the inoculation rate was 6.0%, the amount of M61.0%, glucose 1.5%, 37 ℃ for 22 h, the number of viable bacteria in probiotic yogurt was about 10 times as high as that of the optimized yogurt before the fermentation.
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