(2) Lb:St = 1:1, the effect ofxylo-oligosaccharideson the growth and acid production of yogurt fermentation strains
As can be seen from Figure 2, 0 to 1.5 h is the adaptation period of the strain and the initial stage of entering the logarithmic growth phase. The strain does not grow quickly, the pH value decreases slowly, and the acidity and lactic acid increase rapidly. When the xylo-oligosaccharide concentration is 0.7%, the total bacteria The maximum value is 1.35×108 CFU/mL (the control is 1.23×108 CFU/mL), and the pH, acidity and lactic acid content are not much different from the control; in 1.5~3.5 h, the strain enters the logarithmic growth phase, the growth rate is fast, and the pH The acidity and lactic acid content decreased rapidly, and the acidity and lactic acid content increased rapidly. When the xylo-oligosaccharide concentration was 0.8%, the maximum total bacteria
l value was 7.14×108 CFU/mL (the control was 5.92×108 CFU/mL). The pH, acidity and lactic acid content were respectively were 4.51, 72 and 6.45, and the control pH, acidity and lactic acid content were 5.09, 64 and 5.37; between 3.5 and 4.5 h, the total bacterial count gradually decreased, the pH value continued to decrease, the lowest was 4.00, the acidity and lactic acid content gradually increased, and the maximum 92 and 8.24 respectively.
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Post time: Nov-14-2023
