LAUSR

Abstract To shorten the fermentation time of fermented milk prepared with Lactobacillus casei Shirota, its nutrient requirements were analyzed. Based on nutrition requirements, fortified and unfortified milks were fermented by L. casei Shirota and the fermentation time and qualitative characteristics of the final products were evaluated. According to the nutrient requirement profile, milk was supplemented with Gly, Cys, Glu, Asn, Pro, Trp, pyridoxine, Ca-pantothenate, guanine, xanthine, Mg2+ and Mn2+. The time fermentation of milk fermented with L. casei Shirota was shortened by 15 h when nutrient supplementation was added. Furthermore, the viable cell count was improved in the presence of certain nutrients. No differences were observed in the flavor, as well as in the textural and sensory properties, between fermented milk prepared with L. casei Shirota in the fortified and unfortified milk. Our results indicated that specific nutrients promoted the growth of L. casei Shirota and reduced the fermentation time of fermented dairy products prepared with L. casei Shirota.