Study on the Fermentation Technology of White Gourd Juice with Lactic Acid Bacteria
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Abstract:
In the current studies, we produced a white gourd lactic acid bacteria drink using the screened and acclimatized bacteria (Lactobacillius Bulgaricus and Streptoccus Thermophilus). The fermentation conditions were optimized and the most suitable lactose content, inoculum size, fermentation temperature and time were 1%, 5%, 39 ℃ and 24 h, respectively. In addition, 7% of white sugar was added as sweetener. The sterilization temperature and time for the fermentation broth were 90 ℃ and 15 min, respectively.
