Optimization Of Freeze-Dried Starter For Yogurt By Full Factorial Experimental Design

He Chen; Jinfeng Niu; Guowei Shu; Hongchang Wan

doi:10.1515/aucft-2015-0012

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Optimization Of Freeze-Dried Starter For Yogurt By Full Factorial Experimental Design

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 19 (2015): Issue 2 (December 2015)

By: He Chen, Jinfeng Niu, Guowei Shu and Hongchang Wan

Open Access

|Dec 2015

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Abstract

With the rapidly development of fermented milk product, it is significant for enhancing the performance of starter culture. This paper not only investigated the influence of anti-freeze factors and freeze-drying protective agents on viable count, freeze-drying survival rate and yield of Lactobacillus bulgaricus (LB) and Streptococcus thermophilus (ST), but also optimized the bacteria proportion of freeze-dried starter culture for yogurt by full factorial experimental design. The results showed as following: the freeze-drying protective agents or anti-freeze factors could enhanced survival rate of LB and ST; the freeze-dried LB and ST powders containing both of anti-freeze factors and freeze-drying protective agents had higher viable count and freeze-drying survival rate that were 84.7% and 79.7% respectively; In terms of fermentation performance, the best group of freeze-dried starter for yogurt was the compound of LB3 and ST2.

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Articles in this issue

DOI: https://doi.org/10.1515/aucft-2015-0012 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496 (formerly 2344-150X)

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Language: English

Page range: 27 - 38

Published online: Dec 22, 2015

Published in print: Dec 1, 2015

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

Lactobacillus bulgaricus,

Streptococcus thermophilus,

full factorial experimental design,

fermentation performance,

yogurt

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2015 He Chen, Jinfeng Niu, Guowei Shu, Hongchang Wan, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 19 (2015): Issue 2 (December 2015)