NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2019, Vol. 31 ›› Issue (增刊1): 136-142.doi: 10.16333/j.1001-6880.2019.S.024

• Article • Previous Articles     Next Articles

Application of directed vat set yogurt starters by space Lactobacillus reuteri

1北京农学院食品科学与工程学院;微生态制剂关键技术开发北京市工程实验室;食品质量与安全北京实验室;农产品有害微生物及农残安全检测与控制北京市重点实验室,北京 102206;2富乐顿生物工程科技(北京)有限公司,北京 100022   

  1. 1College of Food Science and Engineering,Beijing University of Agriculture Beijing Engineering Laboratory of Probiotics Key Technology Development Beijing Laboratory of Food Quality and Safety,Food Science and Engineering College,Beijing University of Agriculture Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue,Beijing 102206,China; 2Fullerton Bioengineering Technology Co. Ltd,Beijing 100022,China
  • Online:2019-08-06 Published:2019-08-06

Abstract: To optimize the fermentation conditions of direct-feeding yoghurt starter by space mutagenesis Lactobacillus reuteri SS23-52. Viable count index,optimization of high density fermentation conditions by orthogonal experiment L9(34),using single factor test to determine the formula of freeze-drying protectant and the inoculation amount of direct starter. The results showed that the best fermentation conditions of the strain SS23-52 were as follows:fermentation temperature 37 ℃,inoculations size 3%,fermentation time 16 h,improved by 1.68 times before optimization. The optimal amounts of cryoprotectants fomula were skimmed milk powder 10% +maltodextrin 5% (mass volume percent),the survival rate of the strain is 98.67%. The yoghurt was prepared with the optimized direct inoculation starter of lactobacillus Lactobacillus reuteri SS23-52,the inoculation volume was determined to be 1.0‰,the milk could be solidified at 3.5 h,and the sensory score was 58.65. So the space mutagenesis Lactobacillus reuteri SS23-52 direct inoculation starter had high activity,high survival rate after freeze-drying,and curd time can be as good as ordinary yogurt starter.

Key words: space mutagenesis, lactobacillus reuteri, directed vat set yogurt starters, optimize fermentation conditions

CLC Number: