Preservative Effect of Kefir Fermented Extracts on Two Kinds of Food
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Abstract:
According to a certain addition amount, the Kefir fermented extracts (FXJX) was added to milk and steamed bread. The microbial indicators, physicochemical indexes and sensory quality of the treated foods were determined at different time. Meanwhile, lactic acid, nisin and calcium propionate were added as positive control. The results showed that in the milks tested and steamed breads added with FXJX, the number of micro-organisms was less than that in other positive controls. The number of E. coli was negative and the acidity of those milk did not exceed the national standard requirements until 10 d. FXJX also had better protection and deterioration-slowing effects on the sensory quality of milk and steamed bread during storage.
