Abstract: In order to revealing the production and antibacterial mechanism of antibacterial substances in mango yogurt during its fermentation and storage, the kinds and functions of antibacterial substances in mango yogurt were studied using indicator bacteria and antibacterial culture methods.The results showed that lactobacillin was produced after normal fermentation and then 12 hours of ripening.The content of lactobacillin increased with the extension of ripening time, and had antibacterial effect on Bacillus subtilis, Escherichia coli and Staphylococcus aureus.The bacteriostatic effect of lactobacillin disappeared with the action of trypsin, pepsin or papain.In addition, lactic acid and other organic acids produced during yoghurt fermentation and ripening had stronger inhibitory effect on Bacillus subtilis, Escherichia coli and Staphylococcus aureus, and hydrogen peroxide had a weak inhibitory effect on these indicator bacteria.The addition of compound stabilizer had no significant effect on the antibacterial effect of yogurt, but mango jam enhanced the antibacterial effect of yogurt to a certain extent.Organic acids, hydrogen peroxide and lactobacillin worbed together on bacteriostasis in mango yoghurt.
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2021, Vol. 47 
