以鲜牛奶、白砂糖为主要原料,以青春双歧杆菌、保加利亚乳杆菌、嗜热链球菌为发酵剂,制成营养保健的青春双歧杆菌凝固型酸奶.通过试验确定了青春双歧杆菌凝固型酸奶最佳工艺为:白砂糖8%,接种量3%,保加利亚乳杆菌:嗜热链球菌:青春双歧杆菌=1:1:4,发酵4h.结合MRS培养基和LM-MRS培养基可以对青春双歧杆菌凝固型酸奶中三种乳酸分别计数.青春双歧杆凝固型酸奶中保加利亚乳杆菌活菌数为8.0x108 cfu.mL-1,嗜热链球菌活茵数为8.5x108cfu·mL-1,青春双歧杆菌活茵数为2.0x106 cfu·mL-1.%The nutritional and healthy solidified yoghurt containing Bifidobacterium adolescentic has been made, using fresh milk and sugar as the main raw materials and using Bifidobacterium adolescentic, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus as starter cultures. The optimum technological condition of solidified yoghurt of Bifidobacterium adolescentic was determined: they are respectively 8％ of sugar, 3％ of inoculum and three lactic acid bacteria which are Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Bifidobacterium adoles centic and the percentage of these three lactic acid bacteria is 1:1:4, the time of fermentation is 4 h. The number of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Bifidobacterium adolescentic could be counted in solidified Bifidobacterium adolescentic. Solidified yoghurt contain the number of viable Lactobacillus delbrueckii subsp. bulgaricus is 8.0 × 108 cfu· mL-1, the number of viable Streptococcus thermophilus is 8.5× 108 cfu· mL-1, the number of viable Bifidobacterium adolescentic is 2.0×106 cfu·mL-1.
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