Optimization of Mixed Fermentation Conditions by Mixed Culture of Kefir and Bacillus

被引：0

作者：

Zhang, Tie-hua ^{[1
]}

Zhang, Xin-yu ^{[1
]}

Tian, Mu ^{[1
]}

Zhong, Shu-ning ^{[1
]}

Du, Zhi-yang ^{[1
]}

机构：

[1] Jilin Univ, Coll Quartermaster Sci & Technol, Changchun 130062, Peoples R China

来源：

MATERIALS, MACHINES AND DEVELOPMENT OF TECHNOLOGIES FOR INDUSTRIAL PRODUCTION | 2014年 / 618卷

关键词：

Mixed fermentation; Kefir; Bacillus; CHEESE PRODUCTION; GRAINS; SECRETION; SUBTILIS; STARTER; FOOD;

D O I：

10.4028/www.scientific.net/AMM.618.303

中图分类号：

TH [机械、仪表工业];

学科分类号：

0802 ;

摘要：

Kefir is a kind of fermented milk that is produced by inoculating Kefir grains into milk, mainly consisting of bacteria and yeasts. Bacillus and their metabolites also have found some biotechnological applications in many aspects. The aim of the present study was to evaluate the mixed fermentation conditions by kefir and Bacillus. The results showed that kefir and Bacillus could be mixed fermentation, the suggested optimum fermentation conditions are the following: inoculum size was 4 mL of mixed fermentation agent for per 100 mL medium, the ratio to kefir and Bacillus is 2: 1, fermentation temperature of 28 degrees C and fermentation time of 20 h. Under the optimum fermentation conditions, the viable cell counts of Lactic acid bacteria, yeast and Bacillus could above 1.0x10(11), 4.0x10(10), and 2.0x10(9) CFU/mL respectively. After freeze-dried, by adding 10 % (w/v) skim milk, 3 % (w/v) glycerinum, 3 % trehalose and 1 % (w/v) Monosodium glutamate as for cryoprotectant, the viable cell counts could still above 10(7) CFU/mL after 6 month.

引用

页码：303 / 310

页数：8

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