FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (7): 312-314.

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Study on Changes of pH Value during Fermentation of Sweet Potato Milk

 XIA  Hui-Ling, WANG  Shui-Xing, WU  Ling-Wei   

  1. Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, China
  • Online:2007-07-15 Published:2011-10-24

Abstract: The Lactobacillus bulgaricus and Streptococcus thermophillus (1:1) were used as starer(3%) for fermentation of blending of milk and sweet potato syrup at 37℃, 39℃ and 42℃. The pH changes were studied periodically. Results showed that the total acidity increased steadily.

Key words: sweet potato, lactic acid bacteria, pH