Food and Fermentation Industries >

2011 , Vol. 37 >Issue 08: 218 - 221

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.045

Food and Fermentation Industries

Research About Fermentation Milk with Bacillus natto and Lactobacillus

  • Li Wan-yuan ,
  • Xia Feng-geng ,
  • Chen Zhong ,
  • Zhang Su-juan
Expand

Online published: 2011-08-25

Fold

Abstract

This research was about fermentation milk with Bacillus natto and lactobacillus,studied the changes of color and texture,acidity,microbial counts and Nattokinase during the fermentation.The result showed that the sample that was fermented with Bacillus natto fermentation 8 h before lactobacillus is the best.

Key words： Bacillus natto; Lactobacillus; Nattokinase; fermentation milk

Cite this article

Li Wan-yuan , Xia Feng-geng , Chen Zhong , Zhang Su-juan . Research About Fermentation Milk with Bacillus natto and Lactobacillus[J]. Food and Fermentation Industries, 2011 , 37(08) : 218 -221 . DOI: 10.13995/j.cnki.11-1802/ts.2011.08.045

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.