Effect of Tibetan Mushroom Inoculum on Quality and Anti-bacterial Activity of Fermented Milk

doi:10.7506/spkx1002-6300-201005035

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (5): 155-159.doi: 10.7506/spkx1002-6300-201005035

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Effect of Tibetan Mushroom Inoculum on Quality and Anti-bacterial Activity of Fermented Milk

JIAO Hui，SHI Jun-ling*

(College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China)

Received:2009-07-01 Online:2010-03-01 Published:2010-12-29
Contact: SHI Jun-ling* E-mail:sjlshi2004@yahoo.com.cn

Abstract

Abstract:

Our previous investigations demonstrated that granular inoculum of Tibetan mushroom exhibits much higher fermentation rate to milk than liquid inoculum. However, long time is required for the formation of granular inoculum. In order to explore the necessity of granular inoculum of Tibetan mushroom for milk fermentation, the effects of granular inoculum and liquid inoculum on curding time, sensory evaluation, textural properiesy, fermentation characteristics and antibacterial activity of fermented milk were investigated and compared. Results indicated that granular inoculum of Tibetan mushroom exhibited higher fermentation rate, shorter curding time, better product quality and stronger anti-bacterial activity of fermented milk than liquid inoculum.

Key words: Tibetan mushroom, Tibetan mushroom granule, fermentation liquid, inoculum, antibacterial activity

CLC Number:

JIAO Hui，SHI Jun-ling*. Effect of Tibetan Mushroom Inoculum on Quality and Anti-bacterial Activity of Fermented Milk[J]. FOOD SCIENCE, 2010, 31(5): 155-159.

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Effect of Tibetan Mushroom Inoculum on Quality and Anti-bacterial Activity of Fermented Milk

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