International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development

E-ISSN: 2349-4182
P-ISSN: 2349-5979

Vol. 1, Issue 3 (2014)

Investigation of Spirulina Supplementation into Fresh Uht Milk Modified Soy milk for fermentation

Author(s): Nguyen Phuoc Minh
Abstract: Through the process of experimentation, we have obtained some of the following results: in MRS broth, Lactobacillus acidophilus bacteria reached biomass after 15 hours of culturing, Lactobacillus bulgaricus bacteria reached biomass after 18 hours of culturing. In milk, Lactobacillus acidophilus and Lactobacillus bulgaricus reached bacterial biomass after 15 hours of culturing. The enamel collection time of 6 hours incubated, the parameters of fermentation process: institutional distribution ratio between soymilk and UHT milk is 8:2; duration 3 hours fermentation, brewed at 43 oC; inoculate 10% fermented milk at the same rate with transplanted between Lactobacillus acidophilus and Lactobacillus bulgaricus is 6:4; saccharose sugar supplements is 8%; additional algae spirulina concentrations of 6%, 5% gelatin; storage time for optimal product is 10 days at 4 oC.
Pages: 109-117  |  1035 Views  357 Downloads
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