Food and Fermentation Industries >

2010 , Vol. 36 >Issue 06: 36 - 39

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.06.039

Food and Fermentation Industries

Influence Factors of Lactobacillus casei Viability in Milk Drink's Shelf-life

  • Ai Lian-zhong ,
  • He Chu-ying ,
  • Xu Zhi-yuan ,
  • Zhou Ling-hua ,
  • Chen Wei
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Online published: 2010-06-25

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Abstract

The amount of active L.casei was chosen as the estimated index of a brown milk drink,the effects of initial acidity,storage temperature and the amount of inulin on survival of L.casei during shelf life were compared by single-factor test.The optimal parameters obtained by orthogonal experiment were:initial acidity 70°T,storage temperature 7~10℃,concentrations of inulin 10g/kg.Under these conditions,the viability of L.casei in brown milk drink decreases only 10% after 28 days of storage,which is far less than the similar commercial products.

Key words： Lactobacillus casei; shelf-life; initial acidity; storage temperature; inulin

Cite this article

Ai Lian-zhong , He Chu-ying , Xu Zhi-yuan , Zhou Ling-hua , Chen Wei . Influence Factors of Lactobacillus casei Viability in Milk Drink's Shelf-life[J]. Food and Fermentation Industries, 2010 , 36(06) : 36 -39 . DOI: 10.13995/j.cnki.11-1802/ts.2010.06.039

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