双岐杆菌酸奶的研制

Study on Bifidobacteriai Yoghurt

就双歧杆菌以脱脂牛乳为培养基的耐氧发酵条件进行了探索,试验了导致双歧杆菌耐氧增殖的几种促进剂,且获得产菌量较高的发酵培养基,并将此菌应用于发酵乳制品。经试验确定了最佳发酵工艺,使用BAT混合菌种,或者将婴儿双歧杆菌、嗜酸乳杆菌、嗜热链球菌分别单独培养后按不同比例混合培养制备工作发酵剂,然后就可在常规条件下生产出双歧杆菌、嗜酸乳杆菌的活菌个数均高达10^(7^8)/ml以上、风味与普通酸乳相似、营养保健价值远高于普通酸乳的双歧杆菌酸奶。

The Oxygen-resistant fermentation conditions of B-infantis was studied by screening and acclimating in skim milk culture medium. Several optimal promoting substances were obtained from many experiments, which had excellent simulating effect on B-infantis multiplication in oxybiotic process, finally the higher becterial produtive culture medium was gained. So that it was possible to apply this strain made fermented products. Optimal fermentation process was selected by experiments. Bulk starter were prepared by useing the BAT mix culture, or cultivating the B-infantis, S. thermophilus, L. acidophilus individually, then mix them in different proportion. It was normal condition that Bifido yoghurt was produced useing the bulk starter. Not only the taste and aroma of this product are quite similar to original yoghurt, but also it contains 107-8 viable cells of both B-infantis and L. acidophilus bacteria per milliliter. Therefore nutrition value and health care of Bifido-yoghurt are much higher than original yoghurt.