YOGHURT STARTER TARTER OBTAINED BTAINED FROM Lactobacillus plantarum BY SPRAY DYING
Probiotics have been known to mankind since centuries and quest for its health benefits is increasing in this century through focused research on various food products.Researchers have a growing interest in probiotics starter for fermented milk products.Lactobacillus plantarum MA2 was isolated with good fermentation characteristics from Tibet kefir and identified by morphology, physiological, biochemical and 16SrDNA tests.This work was focused on the MA2 starter preparation by spray dying and tested its function.The experiment results showed the best conditions of spray dying were inlet air temperature 151.63 °C, inner-speed of mixture 62.07ml/h and proportion of protectant to cell 3.38:1.The living bacteria amount in the starter was 2.11×109 cfu/g.The vivo experiments revealed that MA2 remained the original functions, which have a good ability of milk curd ， and the percentage of cholesterol removal was the same as life bacteria as to 46.8％.This result showed that the modified spray dying achieved the intended purpose of efficient preparation of the milk fermentation starter.
Lactobacillus plantarum MA2 yoghurt starter spray drying cholesteroling reducing
WANG Yanping LI Chao LI Qian XU Nv BAI Xiaojia
Key Laboratory of Food Nutrition and Safety,Ministry of Education,Tianjin University of Science ＆ Technology，Tianjin 300457 China
国际会议
The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)
天津
英文
1-6
2011-09-18（万方平台首次上网日期，不代表论文的发表时间）