Technological Properties of Lactobacillus casei N1115 and Postacidification Control of the Fermented Milk during Cold Storage

被引：0
|
作者：
Zhao X. [1 ,2 ]
Ma W. [1 ]
Wang J. [1 ]
Yang Y. [1 ]
Jiang Y. [1 ]
Wang S. [3 ]
Zhu H. [3 ]
Yang Z. [1 ,2 ]
机构：
[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing
[2] Beijing Municipal Science and Technology Project, Beijing
[3] Shijiazhuang Junlebao Dairy Co., Ltd, Shijiazhuang
来源：
Yang, Zhennai | 2018年 / Chinese Institute of Food Science and Technology卷 / 18期
关键词：
Fermented milk; Lactobacillus casei; Postacidification; Technological properties;
D O I：
10.16429/j.1009-7848.2018.09.015
中图分类号：
学科分类号：
摘要：
The aim of the present study was to evaluate the technological properties of probiotic strain Lactobacillus casei N1115. The results showed that the strain displayed strong milk-coagulating activity, some proteolytic activity and weak autolytic activity. The common food microbe inhibitory agents such as low concentration of sodium chloride (3 g/dL) and potassium sorbate(0.1 g/dL) have no significant effect on the growth of the strain. The strain could produce exopolysaccharides(EPSs) with low yield. The strain maintained high viability in fermented milk during storage, but it caused strong post-acidification of the product. Different attenuation treatments could control the postacidification during storage of the fermented milk to some extent. Freeze-drying at -32 ℃ or -40 ℃, and heating in water bath at 65 ℃ for 10min could effectively control the postacidification during storage of the fermented milk. © 2018, Editorial Office of Journal of CIFST. All right reserved.
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页码：120 / 128
页数：8
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