Study On The Activity Of Enzymes And The Growth Dynamics Analysis Of Lactobacillus In Honey Yoghourt Fermentation

The honey yoghourt is fermented by lactobacillus,which used honey as the main carbon source and used skimed milk as the main nitrogen source.In the process of fermentation,sugar contained in honey turn into lactic acid.Besides of intrinsic nutrition and flavor of common yoghourt,the yoghourt also possesses of exceptive faint scent and flavor of honey.According to these reasons,the yoghourt is a dairy product with long-term development.In the article,the two important factors were elementary studied to provide limited reference for the industrialization of honey yoghourt.According to the important role that the enzymes played, the manufacture technics could be optimized by studying the activity of enzymes in the fermentation. By analyses of theory and practice, we got that the activity of invertase, glucose oxidase andβ-galactosidase have marked effects on the conversion of reducing sugar and the quality of product. When the activity of glucose oxidase was restrained and the activity of invertase,β-galactosidase were enhanced, the conversion of reducing sugar and the quality of product will be improved.According to the analyses of experiment, it is showed that the best product appeared at the condition that the original pH was 6.5,the fermented time was 4.0h,the honey was 8%,the inoculation was 3% and the agar was 0.2%.In the condion, the activity of enzymes were profit and the best product with high quality and high conversion of reducing sugar was got.It is valuable to study the growth dynamics of lactobacillus in the high-sugar environment.In this article,the mathematic model of the growth dynamics of lactobacillus in fermentation and the relationship between the number of bacterium,pH,lactic acid and time,which provide bases in theory for monitoring the process of manufacture.