Shu Guowei, Bao Chunju, Chen He, Wang Changfeng, Yang Hui
School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi&#;an, China.
Acta Sci Pol Technol Aliment. 2016 Apr-Jun;15(2):151-159. doi: 10.17306/J.AFS.2016.2.15.
Goat milk is only limited to the processing of goat milk powder and liquid milk, the products are mainly about milk powder and a few of them are made as milk tablet. Therefore, the study of probiotic goat milk will have great significance in the full use of goats and the development of the goat milk industry in China.
The effect of fermentation temperature (35°C, 37°C, 39°C), strain ratio (1:1:1, 2:1:1, 3:1:1) and inoculum size (4%, 5%, 6%) on viable counts of L. acidophilus and B. bifidum, total bacteria and sensory value during fermentation process of L. acidophilus and B. bifidum goat yogurt (AB-goat yogurt) was investigated.
The optimum fermentation conditions for AB-goat yogurt were: fermentation temperature 38°C, the strain ratio 2:1:1, inoculum size 6%. Under the optimum conditions, the viable counts of B. bifidum, L. acidophilus, total bacteria and sensory value reached (4.30 ±0.11)×107 cfu/mL, (1.39 ±0.09)×108 cfu/mL, (1.82±0.06)×109 cfu/mL and 7.90 ±0.14, respectively.
The fermentation temperature, the strain ratio and inoculum size had a significant effect on the fermentation of AB-goat yogurt and these results are beneficial for developing AB-goat yogurt.
山羊奶目前仅局限于加工羊奶粉和液态奶，产品主要为奶粉，少数制成奶片。因此，研究益生菌山羊奶对于我国充分利用山羊资源和发展山羊奶产业具有重要意义。
研究了发酵温度（35℃、37℃、39℃）、菌株比例（1:1:1、2:1:1、3:1:1）和接种量（4%、5%、6%）对嗜酸乳杆菌和双歧杆菌活菌数、嗜酸乳杆菌和双歧杆菌山羊酸奶（AB-山羊酸奶）发酵过程中的总菌数以及感官值的影响。
AB-山羊酸奶的最佳发酵条件为：发酵温度38℃，菌株比例2:1:1，接种量6%。在最佳条件下，双歧杆菌、嗜酸乳杆菌的活菌数、总菌数和感官值分别达到（4.30±0.11）×10⁷ cfu/mL、（1.39±0.09）×10⁸ cfu/mL、（1.82±0.06）×10⁹ cfu/mL和7.90±0.14。
发酵温度、菌株比例和接种量对AB-山羊酸奶的发酵有显著影响，这些结果有利于AB-山羊酸奶的开发。
