Research on the Application of Lactic Acid Bacteria from Traditional Fermented Food Sources in Yogurt
This study focuses on 70 strains of lactic acid bacteria from traditional fermented food sources in Shanxi region.Firstly,the fermentation characteristics of single strains were studied.The strains with excellent fermentation performance were co fermented with the basic yogurt fermentation agents Streptococcus thermophilus and Lactobacillus bulgaricus.By measuring the titration acidity,pH,texture properties,and sensory characteristics of yogurt,potential strains for yogurt fermentation were screened.In the study of single strain fermentation characteristics of 70 lactic acid bacteria,it was found that strains M6-2,M8-2,M10-1,and M10-2 had good fermentation characteristics after being cultured in skim milk for 24 hours,with acidity reaching 72.30±2.76°T,60.57±5.53°T,68.39±8.29°T,and 121.15±11.05 °T,respectively.The pH can reach 5.16±0.02,5.19±0.02,4.78±0.01,4.03±0.06,and the coagulation state is good.In further fermentation of skim milk with basic fermentation agents,it was found that the four strains of bacteria had a higher sensory evaluation score of 85.45 in M10-2 compared to yogurt fermented with basic fermentation agents.The titration acidity and pH were 90.12±10.16 ° T and 4.37±0.01,respectively.The texture characteristics of hardness,gel strength,elasticity,cohesion,and adhesiveness are 21.77±2.35 gf,38.62±3.86 gf,0.63±0.05,0.36±0.01,and 7.88±0.32 gf,respectively.After comprehensive evaluation,strain M10-2 is more suitable for the development of yogurt fermentation agents.
traditional fermented foodslactic acid bacteriafermentation propertiesfermented starter
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