FOOD SCIENCE

Previous Articles     Next Articles

Comparison of Fermentation Properties and Quality Changes during Cold Storage of Goat’s Milk Fermented by Lactobacillus acidophilus and Bifidobacterium

GE Wu-peng1，ZHANG Wang-qian1,2，CHEN Ying3，WANG Xiu-ling1，YANG Jing4，QIN Li-hu5，WANG Qian4，WANG Huan4，CAO Ni-na4   

  1. 1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China；2. Biotechnology Centre,
    Fourth Military Medical University, Xi’an 710032, China；3. Information Center of Shaanxi Bureau of Quality and Supervision,
    Xi’an 710006, China；4. Institution of Inspection of Yangling Bureau of Quality and Supervision, Yangling 712100, China；
    5. Center of Xi’an Dairy Cattle Breeding, Xi’an 710065, China
  • Online:2013-07-15 Published:2013-06-28
  • Contact: 葛武鹏

RichHTML

0

PDF (PC)

196

Abstract:

In this study, Lactobacillus acidophilus and Bifidobacterium were compared for proliferation and acid-producing
properties in fresh goat’s milk as well as proteolytic activity and survival rate during cold storage of fermented goat’s milk.
The results showed that during the fermentation period, compared with Bifidobacterium, Lactobacillus acidophilus revealed
better acid-producing characteristics and proteolytic activity (P ＜ 0.05), and consistent change trend in proliferation. During
the subsequent cold storage, the difference in acid-producing capacity between both probiotic strains became less or even
disappeared until the 11th day. The proteolytic activity of Lactobacillus acidophilus was significantly higher than that of
Bifidobacterium (P ＜ 0.05). The high-level activities of Bifidobacterium and Lactobacillus acidophilus were preserved with
no significance during 21 days of storage (P ＞ 0.05). Between the storage days 21 and 26, the activities exhibited a distinct
decrease of approximately 80.8% and 88.4% in survival rate (P ＜ 0.05). In a word, both probiotics have similar proliferation
and fermentation performance in goat’s milk. However, Lactobacillus acidophilus is better than Bifidobacterium in acidproducing
characteristics, survival rate and proteolytic activity.

Key words: goat&rsquo, s milk；Bifidobacterium；Lactobacillus acidophilus；survival rate；proteolytic activity

CLC Number: