Abstract:

A fermented kudzu beverage was developed using the starter composed of Bifidobacterium, Thermophil streptocoaus and Bulgaria lactobacillaceae with a ratio of 1:1:1. The optimal fermentation process for kudzu beverage production was determined to be fermentation for 10 h at 40 ℃ with an inoculation size of 6.0% using kudzu milk solution with 70% milk and 1.5% glucose as fermentation substrate by one-factor-at-a-time and orthogonal array design methods. The acidity and total amount of viable Bifidobacteria in products fermented under these optimal conditions were 0.52% and 7.14 × 107 CFU/ml. Meanwhile, the obtained products exhibited a nice taste.

Key words: Bifidobacterium, kudzu, fermentation