FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (9): 175-178.

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Technical Study on Se Content of Yoghourt in Se-enriched and Activated Lactobacillus

SONG  Zhao-Jun,   Zhao-Liang,   Li-Zhi-Gang,   Liu-Xi,   Wang-Shu-Ning,   Chen-Hui-Min   

  1. 1.School of Food Science and Technology, Henan College of Science and Technology, Xinxiang 453003, China;2.Henan Sanlu Colourful Cow Dairy Co. Ltd., Zhengzhou 450008, China
  • Online:2006-09-15 Published:2011-10-20

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Abstract: In this paper, the technology of Se centent of the yoghourt in Se-enriched and activated Lactobacillus was studied. As a result L9(33) orthogonal test indicated that the optimum conditions of technology were confirmed: inoculation rate 9%, 8% sugar added, fermenting temperature 41℃ and fermenting time 5h. In this yoghourt, the content of Se reaches 0.45μg/ml and the content of translating Se is 0.4157μg/ml with translating rate 92.43%. It is about 450 times higher than the content of Se in common yoghourt.

Key words: activated Lactobacillus, sodium selenite, functionality yoghourt, Se-enrichment