Effects of Lactobacillus paracasei KLDS.LP T1610 on the quality of Kouwan Lao

Authors

FEI Peng, College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
BI Xue, Key Laboratory of Dairy Science, Ministry of Education Food Science College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
JIANG Yujun, Key Laboratory of Dairy Science, Ministry of Education Food Science College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
LIU Yuexin, Key Laboratory of Dairy Science, Ministry of Education Food Science College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
LI Jianjun, College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
ZHOU Lianxin, College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
GUO Ling, Key Laboratory of Dairy Science, Ministry of Education Food Science College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China

Abstract

The effects of Lactobacillus paracasei KLDS.LP T1610 on sensory evaluation, pH, titration acidity, texture properties and viable count of lactic acid bacteria were analyzed. The traditional Kouwan Lao (group A) and Kouwan Lao added with ordinary starter (L. bulgaricus∶Streptococcus thermophilus=1∶1, group B) were used as control groups. The results showed that the sensory score of the C group was significantly higher than that of the control groups, with significant decrease of the pH value , while the titration acidity significantly increased. The textural profile analysis indicated that L. paracei KLDS.LP T1610 had no significant effects on the elasticity and chewing of the Kouwan Lao. However, significant effect on the hardness and viscosity, was significantly higher than group A and lower than group B, without any significant change during storage. In addition, during the storage period, the viable count of L. bulgaricus in group C was significantly higher than that in groups A and B.

Publication Date

11-28-2019

First Page

136

Last Page

140

DOI

10.13652/j.issn.1003-5788.2019.11.028

Recommended Citation

Peng, FEI; Xue, BI; Yujun, JIANG; Yuexin, LIU; Jianjun, LI; Lianxin, ZHOU; and Ling, GUO (2019) "Effects of Lactobacillus paracasei KLDS.LP T1610 on the quality of Kouwan Lao," Food and Machinery: Vol. 35: Iss. 11, Article 26.
DOI: 10.13652/j.issn.1003-5788.2019.11.028
Available at: https://www.ifoodmm.cn/journal/vol35/iss11/26

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