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Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria
المؤلفون المشاركون
Zhang, Yingchun
Han, Xue
Yang, Zhe
Jing, Xueping
Yu, Peng
Yi, Huaxi
Zhang, Lanwei
المصدر
العدد
المجلد 2016، العدد 2016 (31 ديسمبر/كانون الأول 2016)، ص ص. 1-6، 6ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2016-05-15
دولة النشر
مصر
عدد الصفحات
6
التخصصات الرئيسية
الملخص EN
19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products.
The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed.
The strains of Streptococcus thermophilus zlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s).
Then Streptococcus thermophilus zlw TM11 was combined with Lactobacillus delbrueckii subsp.
bulgaricus 3 4.5 and the combination was named SH-1.
The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared.
It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 ( p < 0.05 ).
In addition, the yogurt fermented by SH-1 had the lowest syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711.
It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Han, Xue& Yang, Zhe& Jing, Xueping& Yu, Peng& Zhang, Yingchun& Yi, Huaxi…[et al.]. 2016. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria. BioMed Research International،Vol. 2016, no. 2016, pp.1-6.
https://search.emarefa.net/detail/BIM-1098890
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Han, Xue…[et al.]. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria. BioMed Research International No. 2016 (2016), pp.1-6.
https://search.emarefa.net/detail/BIM-1098890
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Han, Xue& Yang, Zhe& Jing, Xueping& Yu, Peng& Zhang, Yingchun& Yi, Huaxi…[et al.]. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria. BioMed Research International. 2016. Vol. 2016, no. 2016, pp.1-6.
https://search.emarefa.net/detail/BIM-1098890
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1098890
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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