双岐杆菌酸奶的研制

Study on Bifidobacterial Milk

本试验对8株双岐杆菌分别进行耐氧驯化培养,筛选出一株两岐双歧杆菌。经试验确定了最佳发酵工艺。该菌种能在有氧情况下7小时内凝乳,与酸奶菌种进行单独发酵,然后按1∶2混合进行后发酵,制做双岐杆菌酸奶。该种酸奶与普通酸奶相比除了具有酸奶的典型风味以外,还含有双岐杆菌活菌达每毫升10~6个以上。适合于生产上应用、推广。

The oxygen-resistant strain (B-bifidum) was obtained by screening and acclimating from eight Bifidobacetria. Optimal fermentation method was selected by orthogoral design. Useing this strain in oxybiotic process the milk can be coagulated within 7 hours. Bifidobacteria milk was preparated by mixing 1 part of bifidobacteria milk and 2 parts of yoghurt. The taste and aroma of this product are the same as original yoghurt and it contains 105 viable cells of bifidobacteria per gram.