Fermentation of Immune Milk by Lactobacillus

doi:10.7506/spkx1002-6630-200919058

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19 ): 252-254.doi: 10.7506/spkx1002-6630-200919058

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Fermentation of Immune Milk by Lactobacillus

YOU Li-xin1，YANG Liu1，YOU Li-xia2，LIU Yan1，ZHANG Ying-nan1，XU Jing1

1. Development College, Jilin Agricultural University, Changchun 130600, China；
2. Huadian City Gongji Animal Husbandry and Veterinary Station, Huadian 132400, China

Received:2009-07-17 Online:2009-10-01 Published:2010-12-29
Contact: YOU Li-xin

Abstract

Abstract:

In order to obtain immune milk with high activity, Shigella flexner was used as antigen for cows. Immune milk and common milk were combinatorially fermented by Lactobacillus bulgaricus and Streptococcus theumophilus, respectively. pH value, acidity, IgG activity and content in milk were determined during fermentation process. Results indicated that pH value and acidity were 4.69 and 75.72 °T, respectively, when immune milk was fermented by Lactobacillus at 37℃ for 5 h. Moreover, IgG activity and content in immune milk remained stable. No inhibition on fermentation capability of Lactobacillus due to specific IgG in immune milk was observed.

Key words: Shigella flexneri, Lactobacillus, immune milk, fermentation

CLC Number:

TS252.4

YOU Li-xin1，YANG Liu1，YOU Li-xia2，LIU Yan1，ZHANG Ying-nan1，XU Jing1. Fermentation of Immune Milk by Lactobacillus[J]. FOOD SCIENCE, 2009, 30(19 ): 252-254.

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Fermentation of Immune Milk by Lactobacillus

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