Fermentation of a milk-soymilk and Lycium chinense Miller mixture using a new isolate of Lactobacillus paracasei subsp. paracasei NTU101 and Bifidobacterium longum.
A milk-soymilk mixture was fermented using Lactobacillus paracasei subsp. paracasei NTU101 and Bifidobacterium longum BCRC11847 at different inoculum ratios (1:1, 1:2, 1:5, 2:1, and 5:1). When the inoculum ratio was 1:2, the cell numbers of both strains were balanced after 12 h of cultivation. The pH and titratable acidity were very similar at the various inoculum ratios of cultivation. The milk-soymilk mixture was supplemented with 5, 10, 15, and 20% Lycium chinense Miller juice and fermented with Lactobacillus paracasei subsp. paracasei NTU101 and B. longum BCRC11847. Sensory evaluation results showed that supplementation with 5% Lycium chinense Miller juice improved the acceptability of the fermented milk-soymilk. The fermented beverage was stored at 4 degrees C for 14 days; variations in pH and titratable acidity were slight. The cell numbers of L. paracasei subsp. paracasei NTU101 and B. longum BCRC11847 in the fermented beverage were maintained at 1.2x10(9) CFU/ml and 6.3x10(8) CFU/ml, respectively, after 14 days of storage.
Lin
Fu-Mei
FM
Institute of Microbiology and Biochemistry, National Taiwan University, 1, Sec. 4, Roosevelt Road, Taipei, Taiwan, Republic of China.
Chiu
Chiu-Hsia
CH
Pan
Tzu-Ming
TM
D000818:Animals; D001644:Bifidobacterium / Q000378:metabolism*; D015169:Colony Count, Microbial; D003470:Culture Media; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007218:Industrial Microbiology / Q000379:methods; D007778:Lactobacillus / Q000378:metabolism*; D032305:Lycium / Q000378:metabolism* / Q000382:microbiology; D008892:Milk / Q000378:metabolism* / Q000382:microbiology; D019936:Probiotics; D041942:Soy Milk / Q000378:metabolism*
D003470:Culture Media