不同基质和接种量对益生菌l.casei zhang及b.animalis v9发酵特性的影响-effects of different substrates and inoculation amounts on fermentation characteristics of probiotic l casei zhang and b animalis v 9.docxVIP

for the mare milk samp le s to reach a pH of around 4 .5 except at the highest inoculation rat e of L. casei Z han g. There were n o dramatic changes in theviable of L.casei Zhang in the fermented mare milk samp les during storageat various inoculation levels. L.casei Zhang maintained high viability (above 108cfu/g) du rin g storage.4. The effect of L. casei Zhang on fermentation characteristics of yogurt wasstudied . The yog urt inoculat ed with 2 X 106 cfu/g of L . casei Z han g had the highest apparen t viscosity among the samples. The yogurt inoculated with 2X 108 cfu/g of L. casei Z han