Growth and fermentation characteristics of Lactobacillus casei LC-7 in milk
CHI Junxi1, LEI Wenping1,2, LIU Xiaofang1, LIU Chengguo1,2*
1(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China); 2(Hunan Key Laboratory of Food Science and Biotechnology,Hunan Agricultural university,Changsha 410128,China)
Abstract: In order to increase the application value of probiotic Lactobacillus casei from fermented dairy products,taking Lactobacillus casei LC-7as the research object,the changes of pH value,titrated acidity,viscosity,viable bacteria number and other characteristics of strain L.caseiLC-7 in the fermentation process,as well as the survival state in the storage period of fermented milk were evaluated,and the volatile flavor substances of fermented milk were determined.The results showed that L.caseiLC-7 entered the stable stage after 24 h at 34 ℃,and possessed fermentation performance.Under this condition,the fermented milk gradually became semi-solid,basically curd,with milk flavor overflow after 14 hours of fermentation.At the end of fermentation,the pH value was 4.67,the titrated acidity was 86.56 °T,and the viscosity of the yogurt was 189 mPa·s.The stability was between 55%-65% under 4 ℃ for a period of time,and the fermented milk was richer in volatile substances than the ordinary fermented yogurt. L.caseiLC-7 grows fast and has good fermentation characteristics,which can be used for yogurt fermentation.
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2020, Vol. 46 
