Optimization of Mixed Fermentation Conditions by Mixed Culture of Kefir and Bacillus

• Published in: Applied Mechanics and Materials Vol. 618; no. Materials, Machines and Development of Technologies for Industrial Production; pp. 303 - 310
• Main Authors: Tian, Mu, Zhong, Shu Ning, Zhang, Xin Yu, Zhang, Tie Hua, Du, Zhi Yang
• Format: Journal Article
• Language: English
• Published: Zurich Trans Tech Publications Ltd 01.08.2014
• Subjects: Bacillus; Bacteria; Counting; Culture; Fermentation; Milk; Optimization; Yeast; Kefir; Mixed Fermentation; Bacillus
• ISBN: 3038352047; 9783038352044
• ISSN: 1660-9336; 1662-7482; 1662-7482
• DOI: 10.4028/www.scientific.net/AMM.618.303

Kefir is a kind of fermented milk that is produced by inoculating Kefir grains into milk, mainly consisting of bacteria and yeasts. Bacillus and their metabolites also have found some biotechnological applications in many aspects. The aim of the present study was to evaluate the mixed fermentation conditions by kefir and Bacillus. The results showed that kefir and Bacillus could be mixed fermentation, the suggested optimum fermentation conditions are the following: inoculum size was 4 mL of mixed fermentation agent for per 100 mL medium, the ratio to kefir and Bacillus is 2:1, fermentation temperature of 28 °C and fermentation time of 20 h. Under the optimum fermentation conditions, the viable cell counts of Lactic acid bacteria, yeast and Bacillus could above 1.0×1011, 4.0×1010, and 2.0×109 CFU/mL respectively. After freeze-dried, by adding 10 % ( w/v ) skim milk, 3 % ( w/v ) glycerinum, 3 % trehalose and 1 % ( w/v ) Monosodium glutamate as for cryoprotectant, the viable cell counts could still above 107 CFU/mL after 6 month.