凝结芽孢杆菌与酿酒酵母的复合发酵乳

以12%的脱脂牛奶为基底,加入发酵剂凝结芽孢杆菌XP一次发酵,接种率5%,在发酵4 h时(经测定,其正常凝乳时间为8 h),加入酿酒酵母YH进行二次复合发酵,接种率2.5%,二者接种率为2∶1,补充发酵乳的醇香风味。在6h时复合菌株发酵乳提前凝乳。置于4℃后熟24h,加入食品添加剂,得到风味独特的复合发酵乳。本发酵乳体系稳定,口感醇香柔和,保质期为4℃条件下21 d,发酵结束时活菌数为凝结芽孢杆菌6.3×109 CFU/mL,保存21d后,凝结芽孢杆菌活菌数为7.0×107 CFU/mL>106 CFU/mL,满足人体日饮用需求。

Composite Fermentation Dairy of Bacillus coagulans and Saccharomyces cerevisiae

Useing 12%skimmed milk as the base,add Bacillus coagulans XP in the first fermentation,which inoculation rate was 5%.Then add Saccharomyces cerevisiae YH for the secondary fermentation in 4 h(as its normal curding time is 8 h),with inoculation rate of 2.5%to supplement the flavor of fermentation dairy.At 6 h the compound strain make the milk curd in advance.As for,Add food additives to the dairy can obtain a unique flavor after afterripening 24 h under 4℃,with stable system,mellow soft taste.The shelf life are 21 days under 4℃condition,the viable cell count at the end of fermentation and after 21 days of preservation are 6.3×109 CFU/mL and 7.0×107 CFU/mL,respectively,which meet the daily drinking needs of human body.