Study on Promoting Fermentation Factors of the Lactobacillus acidophilus Fermented Milk

Abstract

Abstract: Using 100g/L skim milk as basal medium,the influence on forming acid and curding time of Lactobacillus acidophilus was studied by adding different kinds and content sugar,vitamine,amino acid and protein.The results showed that lactose0.5%, pantothenic0.08%, cyanic acid1% and hydrolyzed bean protein0.5% could give the obvious effects and made the curding time shorten from 18～24h to 4h and pH reached to 4.30～5.25. Therefore, these four nutrients were promoting fermentation factors of Lactobacillus acidophilus fermented milk.

Key words: Lactobacillus acidophilus, promoting fermentation factors, fermented milk, acidity

ZHAO Rui-Xiang, WANG Da-Hong, NIU Sheng-Yang, ZHANG Ling-Yun. Study on Promoting Fermentation Factors of the Lactobacillus acidophilus Fermented Milk[J]. FOOD SCIENCE, 2005, 26(9): 144-146.

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Study on Promoting Fermentation Factors of the Lactobacillus acidophilus Fermented Milk

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