Title: Development of a Fermented Milk Beverage from Mixed Tumorous Stem Mustard Juice and Carrot Juices with Mixed Lactic Acid Bacteria
Abstract: Objective: Mixed tumorous stem mustard and carrot juices and skim milk were fermented by mixed lactic acid bacteria to develop a fermented milk beverage.Methods: The fermentation starter was composed of Streptococcus thermophiles,Lactobacillus planetarium and Lactobacillus acidophilus.One-factor-at-a-time experiments and a five-variable,four-level orthogonal array design were used to determine optimal fermentation conditions based on acid production and viable lactic acid bacterial count.Results: The optimal fermentation starter was a 1:1:1 mixture of Streptococcus thermophiles,Lactobacillus planetarium and Lactobacillus acidophilus.The optimal fermentation conditions were 6:4 of ratio of tumorous stem mustard to carrot juices,4% skim milk,2% of inoculum size,40 ℃ of fermentation temperature and 24 h of fermentation time.The optimal amounts of sucrose,citric acid,sodium carboxy methyl cellulose(CMC-Na) and xanthan gum added to the fermentation broth were 4%,0.04%,0.2% and 0.03%,respectively.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot