Screening Fine Fermentation Strains for Goat’s Yogurt

Home > Archive>Volume 29, Issue 3, 2010 >442-447

Screening Fine Fermentation Strains for Goat’s Yogurt
DOI:
                        
CSTR:
                        [cstr]
                    
Author:
                        
Affiliation:
Clc Number:
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

Screening fine fermentation strains in Lactobacillus bulgaricus and Streptococcus thermophilus for goat′s yogurt.The fermentation characteristics of the four strains Lactobacillus bulgaricus and four strains Streptococcus thermophilus were studied during goat yoghurt manufacture.The results showed that Lb-800 strain has higher producing acid rate,weaker postacidification and abundant alive bacteria within four strains Lactobacillus bulgaricus.St-499 strain has higher producing acid rate,higher producing viscosity ability and abundant alive bacteria within four strains Streptococcus thermophilus.The goat’s yoghurt has suitable acidity and viscosity,no whey separates and the number of alive lactic acid bacteria more than 1×109cfu/mL,while the ratio of fine strains Lb-800 and St-499 is within 2:1～1:2.

Reference

Cited by

Get Citation

WANG Pan, ZHANG Fu-xin, LUO Jun, REN Juan, LI Jiang, MA Sai. Screening Fine Fermentation Strains for Goat’s Yogurt[J]. Journal of Food Science and Biotechnology,2010,29(3):442-447.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: June 17,2014
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website