发酵增强剂在益生菌酸奶生产中的作用研究

A study of fermentation enhancers in pro-biotic type yogurt production

酸奶生产所需的基本发酵时间长达16小时,对于生产商来说,这是一项耗时但必须的工序。最近,DMVInternational公司开发出一系列发酵增强剂(FE's),能大幅度地缩短酸奶发酵时间达50％;对于益生菌酸奶,它能增加益生菌总数及贮存时的存活率,明显地减少了菌种的接种量,在为生产商节省成本的同时,更改进了产品的细滑质感。鉴于生产益生菌酸奶发酵剂中的菌种对其生长条件和营养素有特殊的要求,而这系列发酵增强剂以乳蛋白为原料,是专为益生菌提供所需营养素的基质。以下将概括发酵增强剂的其他功能特性。

It is evident that the use of specific fermentation enhancers has an overall positive impact on the production of pro-biotic yogurt. Fermentation time is reduced by 50% and reproducibility, the viability of pro-biotic bacteria and even the smoothness and viscosity of the yogurt are improved. Here is an analysis of the functions and effectiveness of these enhancers.