Effect of Mixed Bacteria Fermentation on Fermentation Process and Flavor Substances of Yoghurt
In this study,yeast and lactic acid bacteria isolated from Salimu yoghurt in Baicheng County,Xinjiang were used as the starting strains.The effects of yeast and yeast on the total number of lactic acid bacteria and yeast colonies were studied by single and mixed fermentation experiments.The results showed that mixed fermentation could significantly promote the growth of lactic acid bacteria and yeast,and the total number of lactic acid bacteria and yeast after fermentation was higher than that of single fermentation.In addition,yoghurt fermented with mixed bacteria has a stronger flavor,which provides theoretical support for the diversification of dairy products.
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