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Effect of probiotic Lactobacillus casei Zhang on fermentation characteristics of set yogurt
Author(s) -
WANG JICHENG,
GUO ZHUANG,
ZHANG QING,
YAN LIYA,
CHEN YONGFU,
CHEN XIA,
LIU XIAOMING,
CHEN WEI,
ZHANG HEPING
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00556.x
Subject(s) - syneresis , lactobacillus casei , food science , fermentation , probiotic , chemistry , lactic acid , bacteria , biology , genetics
The effect of four inoculation levels of Lactobacillus casei Zhang (0.001, 0.01, 0.1 and 1.0 g/100 g) on the fermentation characteristics of set‐style yogurt, and the changes in viable counts of lactic acid bacteria, pH value, syneresis, apparent viscosity, sugar and organic acid contents were determined during fermentation and storage over 21 days. The presence of 0.001 to 0.01 g/100 g L. casei Zhang did not affect the growth of the yogurt strains, and the yogurt inoculated with 0.00 1 g/100 g of L. casei Zhang had the highest apparent viscosity among the samples. However, a high inoculated level of L. casei Zhang (1.0 g/100 g) resulted in yogurts with inferior quality.