Research Article | OPEN ACCESS
Effect of Temperature and Inoculum Size on Fermentation of Goat Yogurt Containing Lactobacillus acidophilus and Bifidobactrium bifidum
1Guowei Shu, 1Ni Lei, 2Hongchang Wan, 1Changfeng Wang, 1He Chen and 2Hong Li
1School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, 710021, China
2Shaanxi Yatai Dairy Co., Ltd., Xianyang, 713701, China
Advance Journal of Food Science and Technology 2016 8:616-620
Received: June ‎8, ‎2015 | Accepted: August ‎5, ‎2015 | Published: March 15, 2016
Abstract
The objective of this study was to investigate the effect of Incubation temperature (35, 37, 39, 41 and 43°C, respectively) and inoculum size (1, 3, 5, 7 and 9%, respectively) on the acidity, pH and viable counts in fermented goat milk containing L. acidophilus and Bifidobactrium bifidum by single factor test, respectively. The results showed that the optimum incubation temperature was 37°C, the acidity, pH, the viable counts of Bifidobactrium bifidum, L. acidophilus and the total viable counts were 81.8°T, 4.55, 3.60×107, 3.8×107 and 1.67×109 cfu/mL, respectively. The optimum inoculum size was 5%, the acidity, pH, the viable counts of Bifidobactrium bifidum, L. acidophilus and the total viable counts were 98.2°T, 4.51, 5.2×107, 7.7×107 and 1.89 ×109 cfu/mL, respectively.
Keywords:
Bifidobactrium bifidum, goat milk, incubation temperature, inoculum size, L. acidophilus,
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Competing interests
The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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