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Shu G., Bao Ch., Chen H., Wang Ch., Yang H., 2016. Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design. Acta Sci.Pol. Technol. Aliment. 15 (2), 151-159

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original articleIssue 15 (2) 2016 pp. 151-159

Guowei Shu, Chunju Bao, He Chen, Changfeng Wang, Hui Yang

School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi&#
8

2
1
7
;an, China

Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design

Abstract

Background. Goat milk is only limited to the processing of goat milk powder and liquid milk, the products are mainly about milk powder and a few of them are made as milk tablet. Therefore, the study of probiotic goat milk will have great significance in the full use of goats and the development of the goat milk industry in China.
Methods. The effect of fermentation temperature (35°C, 37°C, 39°C), strain ratio (1:1:1, 2:1:1, 3:1:1) and inoculum size (4%, 5%, 6%) on viable counts of L. acidophilus and B. bifidum, total bacteria and sensory value during fermentation process of L. acidophilus and B. bifidum goat yogurt (AB-goat yogurt) was investigated.
Results. The optimum fermentation conditions for AB-goat yogurt were: fermentation temperature 38°C, the strain ratio 2:1:1, inoculum size 6%. Under the optimum conditions, the viable counts of B. bifidum, L. acidophilus, total bacteria and sensory value reached (4.30 ±0.11)×107  cfu/mL, (1.39 ±0.09)×108  cfu/mL, (1.82±0.06)×109  cfu/mL and 7.90 ±0.14, respectively.
Conclusion. The fermentation temperature, the strain ratio and inoculum size had a significant effect on the fermentation of AB-goat yogurt and these results are beneficial for developing AB-goat yogurt.

Keywords: skimmed goat milk, Bifidobacterium bifidum, Lactobacillus acidophilus, fermentation, response surface methodology
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http://dx.doi.org/10.17306/J.AFS.2016.2.15

For citation:

MLA Shu, Guowei, et al. "Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design." Acta Sci.Pol. Technol. Aliment. 15.2 (2016): 151-159. http://dx.doi.org/10.17306/J.AFS.2016.2.15
APA Shu G., Bao Ch., Chen H., Wang Ch., Yang H. (2016). Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design. Acta Sci.Pol. Technol. Aliment. 15 (2), 151-159 http://dx.doi.org/10.17306/J.AFS.2016.2.15
ISO 690 SHU, Guowei, et al. Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design. Acta Sci.Pol. Technol. Aliment., 2016, 15.2: 151-159. http://dx.doi.org/10.17306/J.AFS.2016.2.15