Abstract:

In order to achieve the scientific and rational nutrition matching, a wheat germ yogurt was developed using Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivaricus subsp. thermophilus isolated and purified from a commercial yoghurt branded “Weigang”. A product with nice flavor and taste could be obtained by adding 2 ml of Lactobacillus delbrueckii subsp.bulgaricus and 2 ml of Streptococcus salivaricus subsp. thermophilus to a mixture of 6 g of skimmed milk powder, 4－5 g of wheat germ powder, 6 g of sugar and 100 ml of distilled water for fermentation at 37 ℃ for 7 h.

Key words: wheat germ yogurt , techonlogy, Streptococcus salivaricus subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus