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标题：Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei
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作者：Guowei Shu ; Mengqi Tian ; Binyun Cao 等
期刊名称：Acta Universitatis Cibiniensis. Series E: Food Technology
印刷版ISSN：2344-150X
出版年度：2018
卷号：22
期号：2
页码：43-50
DOI：10.2478/aucft-2018-0011
出版社：Walter de Gruyter GmbH
摘要：Development of synbiotic yogurt having multiple health benefits has become a new trend. The purpose of this study was to obtain the optimum stachyose concentration of the goat yogurt fermented by probiotics including Lactobacillus acidophilus (LA) or Lactobacillus casei (LC) besides Streptococcus thermophilus and Lactobacillus bulgaricus by measuring pH, acidity, viable counts and the change of stachyose content. The optimal stachyose concentration of goat LA-yogurt and goat LC-yogurt were 0.4% and 0.8%. Under the above concentrations, the total bacteria number and the viable counts of LA were 2.02×10⁹cfu/mL, 3×10⁷cfu/mL, respectively; the total bacteria number and the viable counts of LC were 2.55×10⁹cfu/mL, 2.53×10⁸cfu/mL, respectively. The results indicate that stachyose can effectively improve the vitality and the viable counts of strains in goat yogurt.
关键词：stachyose ; synbiotic yogurt ; goat milk ; viable counts ; Lactobacillus acidophilus ; Lactobacillus casei