Abstract:

In this study, the fermentation characteristics of Lactobacillus acidophilus were improved by the addition of Str. thermophilus to develop a functional micrecological yogurt. The fermentation procedure was optimized by orthogonal array design, and the yogurt product produced was analyzed for edible safety, sensory quality and antibacterial activity as well as storability. A homogeneously clotted, exquisite, non-foam, nice-smelled, and resilient product was obtained by 6 h fermentation at 41 ℃ with 9% inoculation size of mixed Lactobacillus acidophilus and Str. thermophilus. The product had good edible safety for mice and displayed certain antimicrobial effects on some pathogenic bacteria.

Key words: Lactobacillus acidophilus, yogurt, microecology, fussy evaluation