Fermentation properties of yogurt with fermented broth of Paecilomyces cicadae

Abstract

Fermented broth of edible fungus is a product obtained by liquid culture with edible fungus. The yogurt adding fermented broth of edible fungus can promote the growth of lactobacillus in yogurt, increase the total number of lactobacillus in the finished product, give the product special flavor, and have higher nutritional value and new health effects. The changes in pH and lactic acid content during the fermentation, the content of polysaccharides, crude protein, and trace elements, and the changes in the total number of lactobacillus during storage of three types of yogurt, yogurt with fermented broth of Paecilomyces cicadae added (fermented broth yogurt), yogurt with fruit body of P. cicadae added (fruit body yogurt), and yogurt with no flavour added (natural yogurt), were studied. The results indicated that the speed of pH decrease, and increase of lactic acid content of fermented broth yogurt were higher than those of the other two types of yogurt. The lactic acid content of the three yogurts tended to stabilize to a certain time after fermentation. The nutrient content of crude protein, polysaccharide, iron, magnesium, calcium, and zinc of fermented broth yogurt was higher than that of the other two yogurt. During storage, compared with the other two types of yogurt, the total number of lactobacillus in fermented broth yogurt declined more slowly. Fermented broth yogurt of P. cicadae promoted the growth of lactobacillus in yogurt and had high nutritional value.