Igishushanyo mbonera
Ibikoresho by'ibizamini: amata mashya,xylo-oligosaccharide, Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St).
Gukora neza: Koresha Lactobacillus bulgaricus na Streptococcus thermophilus mumata ya skim inshuro eshatu kugeza igihe ibikorwa byabo bihagaze neza (ukurikije isuzuma rya microscopique hamwe namata yamata), hanyuma ubibike muri firigo kugirango ubikoreshe nyuma. Uburyo bwo kwipimisha: Tegura urugero rwingana 21 rwamata mashya hanyuma ubigabanye mumatsinda 3, hamwe na 7 muri buri tsinda. Ongeraho kwibanda (%, w / v) ya 0, 0.5, 0.6, 0.7, 0.8 kuri sample muri buri tsinda. . Ferment ku bushyuhe buhoraho bwa 42°C, hanyuma ufate ingero mugihe gisanzwe kugirango upime umubare wa bagiteri zifatika, agaciro ka pH, acide hamwe na aside ya lactique muri buri tsinda ryamata.
ibisubizo by'ibizamini
(1) Lb: St = 2: 1, ingaruka za xylo-oligosaccharide kumikurire no kubyara aside aside yogurt fermentation
Nkuko bigaragara kuva ku gishushanyo 1, 0 kugeza 1.5 h nigihe cyo kurwanya imihindagurikire yimiterere nintambwe yambere yo kwinjira mukiciro cya logarithmic. Imbaraga ntizikura vuba, agaciro ka pH kagabanuka gahoro gahoro, na acide na acide lactique byiyongera vuba. Iyo intungamubiri ya xylo-oligosaccharide ari 0.7%, bagiteri zose Agaciro ntarengwa ni 1.94×108 CFU / mL (igenzura ni 1.15×108 CFU / mL), hamwe na pH, acide hamwe na aside ya lactique bisa no kugenzura; hagati ya 1.5 h na 3.5 h, imbaraga zinjira mugice cyo gukura kwa logarithmic kandi zikura vuba. PH yagabanutse vuba, kandi aside na aside ya lactique byiyongereye vuba. Iyo intumbero ya xylo-oligosaccharide yari 0.7%, umubare wa bagiteri ntarengwa wari 5.65×108 CFU / mL (igenzura ryari 5.41×108 CFU / mL). PH, acide, hamwe na aside ya lactique Byari 5.82, 63 na 4.93, naho pH, acide na acide lactique yo kugenzura byari 6.05, 56 na 4.67. Kuva kuri 3.5 h kugeza kuri 4.5 h, umubare wa bagiteri zose wagabanutse, pH yagabanutse gahoro gahoro, hamwe na acide na aside ya lactique byiyongera buhoro.
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