Lactobacillus plantarum has been reported with many health functions, but there is a hindrance to apply this organism into fermented milk production as its poor growth in milk. In this study, L. plantarum was co-fermented with certain proteolytic lactic acid bacteria strains selected in previous work (two strains of Lactobacillus casei, two strains of Lactobacillus helveticus, two strains of Steptococcus thermophilus, two strains of Lactobacillus delbrueckii subsp. bulgaricus, one strain of Lactococcus lactis and one strain of Leuconostoc mesenteroides), respectively. The acidification, viable counts of L. plantarum, anti-oxidant ability and sensory properties of fermented milk were determined. Results showed that co-fermentation significantly stimulated the growth of L. plantarum in milk, with the highest viable counts reaching (8.72±0.05) lg CFU/g. Co-fermented milk exhibited higher anti-oxidant ability than traditional fermented milk. The ABTS radical cation scavenging rate and DPPH radical cation scavenging rate of Lc24/Lp fermented milk was (78.57±1.9)% and (81.99±0.56)%, respectively. Besides, co-fermented milk also exhibited good sensory properties. The synergistic fermentation method solved the poor growth problem of L. plantarum, and promoted its application in yoghurt.
SHI Yangyang
,
JIANG Yuanzhi
,
LI Rui
,
YAN Liwen
,
ZHAO Jianxin
,
CHEN Wei
,
ZHANG Hao
,
HANG Feng
. Lactobacillus plantarum fermented milk manufactured by co-fermentation and its properties[J]. Food and Fermentation Industries, 2021
, 47(11)
: 8
-13
.
DOI: 10.13995/j.cnki.11-1802/ts.026042
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