Effect of Tremella fuciformis Polysaccharides on Sensory Quality and Probiotic Growth of Coconut Milk Yogurt
Tremella fuciformis polysaccharide(TFP)is an important,natural and multifunctional active ingredient in Tremella fuciformis,while Lactobacillus bulgaricus and Streptococcus thermophilus are the most common probiotics used in yogurt fermentation.In order to explore the effects of TFP on the growth of L.bulgaricus and S.thermophilus,the OD600 of L.bulgaricus and S.thermophilus was measured,followed by drawing the growth curve of both probiotics,and the viable count of L.bulgaricus and S.thermophilus was also measured,which were cultured on MRS media with different concentrations of TFP.In order to expand the application range of TFP,L.bulgaricus and S.thermophilus were used to ferment the coconut milk with different concentrations of TFP,and the sensory evaluation was performed on the fermented coconut milk,and the viable count of L.bulgaricus and S.thermophilus in it was also determined.The results of the study showed that the OD600 of L.bulgaricus and S.thermophilus cultured in MRS liquid and on MRS solid medium increased with the higher concentration of TFP added.In the logarithmic growth period,with the increasing of the concentration of TFP,the growth rate of L.bulgaricus and S.thermophilus was faster.The results showed that TFP could effectively promote the growth of L.bulgaricus and S.thermophilus.When the concentration of TFP was 8 g/100 mL,the number of viable bacteria in fermented coconut milk yogurt was 1.28×107 CFU·mL-1,and the sensory score and quality of the product were the highest at this time.
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