<abstract xmlns="http://www.w3.org/1999/xhtml"><p>With the rapidly development of fermented milk product, it is significant for enhancing the performance of starter culture. This paper not only investigated the influence of anti-freeze factors and freeze-drying protective agents on viable count, freeze-drying survival rate and yield of <italic>Lactobacillus bulgaricus</italic> (LB) and <italic>Streptococcus thermophilus</italic> (ST), but also optimized the bacteria proportion of freeze-dried starter culture for yogurt by full factorial experimental design. The results showed as following: the freeze-drying protective agents or anti-freeze factors could enhanced survival rate of LB and ST; the freeze-dried LB and ST powders containing both of anti-freeze factors and freeze-drying protective agents had higher viable count and freeze-drying survival rate that were 84.7% and 79.7% respectively; In terms of fermentation performance, the best group of freeze-dried starter for yogurt was the compound of LB3 and ST2.</p></abstract>

With the rapidly development of fermented milk product, it is significant for enhancing the performance of starter culture. This paper not only investigated the influence of anti-freeze factors and freeze-drying protective agents on viable count, freeze-drying survival rate and yield of Lactobacillus bulgaricus (LB) and Streptococcus thermophilus (ST), but also optimized the bacteria proportion of freeze-dried starter culture for yogurt by full factorial experimental design. The results showed as following: the freeze-drying protective agents or anti-freeze factors could enhanced survival rate of LB and ST; the freeze-dried LB and ST powders containing both of anti-freeze factors and freeze-drying protective agents had higher viable count and freeze-drying survival rate that were 84.7% and 79.7% respectively; In terms of fermentation performance, the best group of freeze-dried starter for yogurt was the compound of LB3 and ST2.

Optimization Of Freeze-Dried Starter For Yogurt By Full Factorial Experimental Design

School of Food and Biological Engineering, Shaanxi University of Science and Technology 710021 Xi’an, China

Shaanxi Yatai Dairy Co., Ltd., Xianyang, 713701, China

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

With the rapidly development of fermented milk product, it is significant for enhancing the performance of starter culture. This paper not only investigated...

Optimization Of Freeze-Dried Starter For Yogurt By Full Factorial Experimental Design

Data publikacji: 22 gru 2015

Zakres stron: 27 - 38

DOI: https://doi.org/10.1515/aucft-2015-0012

Słowa kluczowe
full factorial experimental design, fermentation performance, yogurt

© 2015 He Chen et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Optimization Of Freeze-Dried Starter For Yogurt By Full Factorial Experimental Design

Data publikacji: 22 gru 2015

Zakres stron: 27 - 38

DOI: https://doi.org/10.1515/aucft-2015-0012

Słowa kluczowefull factorial experimental design, fermentation performance, yogurt

© 2015 He Chen et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
full factorial experimental design, fermentation performance, yogurt