Advances in controlling postacidification in yogurt

doi:10.13344/j.microbiol.china.150466

Home > Archive>Volume 43, Issue 3, 2016 >663-670. DOI:10.13344/j.microbiol.china.150466

Advances in controlling postacidification in yogurt
DOI:
                        10.13344/j.microbiol.china.150466
                    
CSTR:
                        32113.14.j.MC.150466
                    
Author:
                        HUANG JunHUANG Jun
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
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ZHANG XiangZHANG Xiang
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
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YOU Yu-RuYOU Yu-Ru
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China;2. Beingmate Baby & Child Food Co., Ltd., Hangzhou, Zhejiang 310007, China
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LIU Shi-WangLIU Shi-Wang
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
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XIAO Gong-NianXIAO Gong-Nian
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
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GONG Jin-YanGONG Jin-Yan
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
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FANG Wen-JiFANG Wen-Ji
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
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Abstract:

Postacidification which is produced by lactic acid bacteria, always occurs in yogurt during the storage, transportation and consumption, leads to milk fermentation with high acidity, and affects the sensory and flavor of yogurt. The mechanism of acid resistance in lactic acid bacteria and postacidification was introduced in this paper. In addition, physical, chemical and biological methods of controlling postacidification were expounded and prospected.

Key words:Yogurt, Postacidification, Lactic acid bacteria, Control

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HUANG Jun, ZHANG Xiang, YOU Yu-Ru, LIU Shi-Wang, XIAO Gong-Nian, GONG Jin-Yan, FANG Wen-Ji. Advances in controlling postacidification in yogurt[J]. Microbiology China, 2016, 43(3): 663-670

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Online: March 09,2016
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