NGHIÊN CỨU TẠO LOẠI NƯỚC UỐNG LÊN MEN LACTIC TỪ XOÀI BA MÀU

Abstract

The study was conducted to determine the basic parameters of the processing of a fermented drink from three-colored (Ba Mau) mangoes in Cho Moi district, An Giang. The
study investigated the dilution ratios of mango juice: water of 1: 0.5; 1:1; 1:1.5 and 1:2; oBrix
mango solution of 6, 9, 12 and 15; L. acidophilus bacteria density of 103, 104, 105 and 106
CFU / ml with fermentation temperature at 25, 30, 35 and 40^oC and fermentation time in 8,
12, 16, 24 and 60 hours. The results of the study showed that the product had good fermentation when the ratio of mango and water was 1: 1.5 with oBrix 15. L. acidophilus bacteria
supplemented at a density of 105 CFU/ml and fermentation temperature at 35^oC in 16 hours.
The product maintains its quality after 8 weeks of storage at 4^oC.