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Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture.
Acta Sci Pol Technol Aliment. 2015 Oct-Dec; 14(4):407-414.AS

Abstract

BACKGROUND

Goat milk production in Shaanxi province is dominant in China, but the product is mainly infant formula and adult milk powder; product homogeneity is serious and has no goat yoghurt with probiotic culture.

METHODS

The effect of bacteria proportion (1:3:1, 1:2:1, 1:1:1, 2:1:1, 3:1:1) on pH, acidity, and viable counts and sensory evaluation of goat milk fermented by probiotics including L. acidophilus, B. bifidum  or L. casei besides, S. thermophilus and L. bulgaricus for developing AB-goat yoghurt and BC-goat yoghurt was investigated.

RESULTS

The optimum bacteria proportion of L. acidophilus : B. bifidum : S. thermophilus and L. bulgaricus for AB-goat yoghurt and B. bifidum : L. casei : S. thermophilus and L. bulgaricus for BC-goat yoghurt were both 2:1:1. The pH, acidity, the viable counts of L. acidophilus and B. bifidum, the total viable counts were respectively 4.60, 7.73 (g/L), 3.50×107 cfu/mL, 3.40×107 cfu/mL and 2.30×109 cfu/mL in AB-goat yoghurt. The pH, acidity, the viable counts of B. bifidum and L. casei, the total viable counts were respectively  4.61, 8.16 (g/L), 7.60×107 cfu/mL, 5.60×107 cfu/mL and 2.04×109 cfu/mL in BC-goat yoghurt.

CONCLUSIONS

The bacteria proportion had a significant effect on fermentation of AB- and BC-goat yoghurt, the results are beneficial for developing AB-goat yoghurt and BC-goat yoghurt.

Authors+Show Affiliations

School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi&#;an, China.School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi&#;an, China.Xinxiang Institute for Food and Drug Control, Henan Province Xinxiang, China.School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi&#;an, China.School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi&#;an, China.Shangqiu Entry-Exit Inspection and Quarantine Bureau, Henan Province Shangqiu, China.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

28068046

Citation

Shu, Guowei, et al. "Effect of Bacteria Proportion On the Fermentation of Goat Yoghurt With Probiotic Culture." Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 14, no. 4, 2015, pp. 407-414.
Shu G, Wang S, Chen Z, et al. Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture. Acta Sci Pol Technol Aliment. 2015;14(4):407-414.
Shu, G., Wang, S., Chen, Z., Chen, H., Wang, C., & Ma, Y. (2015). Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture. Acta Scientiarum Polonorum. Technologia Alimentaria, 14(4), 407-414. https://doi.org/10.17306/J.AFS.2015.4.40
Shu G, et al. Effect of Bacteria Proportion On the Fermentation of Goat Yoghurt With Probiotic Culture. Acta Sci Pol Technol Aliment. 2015;14(4):407-414. PubMed PMID: 28068046.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture. AU - Shu,Guowei, AU - Wang,Shuai, AU - Chen,Zikun, AU - Chen,He, AU - Wang,Changfeng, AU - Ma,Yaning, PY - 2017/1/10/entrez PY - 2015/1/1/pubmed PY - 2017/1/18/medline KW - B. bifidum KW - L. acidophilus KW - L. casei KW - bacteria proportion KW - goat milk KW - yoghurt SP - 407 EP - 414 JF - Acta scientiarum polonorum. Technologia alimentaria JO - Acta Sci Pol Technol Aliment VL - 14 IS - 4 N2 - BACKGROUND: Goat milk production in Shaanxi province is dominant in China, but the product is mainly infant formula and adult milk powder; product homogeneity is serious and has no goat yoghurt with probiotic culture. METHODS: The effect of bacteria proportion (1:3:1, 1:2:1, 1:1:1, 2:1:1, 3:1:1) on pH, acidity, and viable counts and sensory evaluation of goat milk fermented by probiotics including L. acidophilus, B. bifidum  or L. casei besides, S. thermophilus and L. bulgaricus for developing AB-goat yoghurt and BC-goat yoghurt was investigated. RESULTS: The optimum bacteria proportion of L. acidophilus : B. bifidum : S. thermophilus and L. bulgaricus for AB-goat yoghurt and B. bifidum : L. casei : S. thermophilus and L. bulgaricus for BC-goat yoghurt were both 2:1:1. The pH, acidity, the viable counts of L. acidophilus and B. bifidum, the total viable counts were respectively 4.60, 7.73 (g/L), 3.50×107 cfu/mL, 3.40×107 cfu/mL and 2.30×109 cfu/mL in AB-goat yoghurt. The pH, acidity, the viable counts of B. bifidum and L. casei, the total viable counts were respectively  4.61, 8.16 (g/L), 7.60×107 cfu/mL, 5.60×107 cfu/mL and 2.04×109 cfu/mL in BC-goat yoghurt. CONCLUSIONS: The bacteria proportion had a significant effect on fermentation of AB- and BC-goat yoghurt, the results are beneficial for developing AB-goat yoghurt and BC-goat yoghurt. SN - 1898-9594 UR - https://www.unboundmedicine.com/medline/citation/28068046/Effect_of_bacteria_proportion_on_the_fermentation_of_goat_yoghurt_with_probiotic_culture_ DB - PRIME DP - Unbound Medicine ER -