Symbiotic fermentation study of Acetobacter orientalis and lactic acid bacteria for lactobionic acid enriched yoghurt production  

作　　者：Shamim Hossain Yogesh Khetra Chandni Dularia Ganga Sahay Meena Sumit Arora 

机构地区：[1]Dairy Technology Division,ICAR-National Dairy Research Institute,Karnal,Haryana,Pin-132001,India [2]Dairy Chemistry Division,ICAR-National Dairy Research Institute,Karnal,Haryana,Pin-132001,India

出　　处：《Food Bioscience》2023年第3期1200-1207,共8页食品生物科学（英文）

摘　　要：Symbiotic fermentation of lactic acid bacteria and Acetobacter orientalis intended to produce lactobionic acid-enriched yoghurt was studied.Commercial lactic acid bacteria(1%)and A.orientalis(10,15,20%)were inoc-ulated in milk and incubated at 30℃ for 16 h.Incubation parameters,including acidity,lactose conversion,and bacterial colony count,were analysed every 6th hour.Secondary fermentation parameters like acidification rate,bacterial growth rate,generation time and conversion rate of lactose to lactic acid and lactobionic acid were also estimated.The incubation time and A.orientalis level had significant(P<0.05)effects on the incubation pa-rameters of the lactobionic acid-enriched yoghurt during the incubation period.This study suggests 20%A.orientalis,1%lactic bacteria inoculation and 30℃/16 h incubation for yoghurt with higher lactobionic acid content.

关 键 词：Lactobionic acid Acetobacter orientalis YOGHURT Bio-conversion In-situ-conversion 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]