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当前位置: 首页 > 文章 > 6株乳酸菌在豆乳中的发酵特性 食品科学 2014,35 (15) 141-144
Position: Home > Articles > Fermentation Characteristics of Different Lactic Acid Bacteria in Soymilk FOOD SCIENCE 2014,35 (15) 141-144

6株乳酸菌在豆乳中的发酵特性

作  者：
张莉丽;崔宪;马微;刘容旭;韩建春
单  位：
东宁出入境检验检疫局;东北农业大学食品学院
关键词：
乳酸菌;豆乳;发酵特性
摘  要：
以干酪乳杆菌(Lactobacillus casei)、短乳杆菌(L.brevis)、嗜酸乳杆菌(L.acidophilus)、植物乳杆菌(L.plantarum)、鼠李糖乳杆菌(L.rhamnosus)和保加利亚乳杆菌(L.bulgaricus)分别发酵豆乳,测定发酵期间pH值、滴定酸度、游离氨基氮,发酵结束后的活菌数和质构参数,并且对所得产品进行感官评价。结果表明:发酵过程中前5株菌发酵豆乳的pH值显著下降,而L.bulgaricus下降缓慢,发酵24 h pH值仅为5.2。这6株菌发酵产品的活菌数均达到1.0×108 CFU/mL以上。结果表明L.casei、L.brevis、L.acidophilus和L.plantarum发酵得到的产品的坚实度、稠度、黏度、黏附性指数均较高,感官评定结果表明这4株菌发酵豆乳产品得分均较高,容易被消费者接受,适合用于生产发酵豆乳产品。
译  名：
Fermentation Characteristics of Different Lactic Acid Bacteria in Soymilk
作  者：
ZHANG Li-li;CUI Xian;MA Wei;LIU Rong-xu;HAN Jian-chun;College of Food Science, Northeast Agricultural University;Dongning Entry-Exit Inspection and Quarantine Bureau;The National Research Center of Soybean Engineering and Technology;
关键词：
lactic acid bacteria;;soymilk;;fermentation characteristics
摘  要：
In this paper, Lactobacillus casei, L. brevis, L. acidophilus, L. plantarum, L. rhamnosus and L. bulgaricus were individually used to ferment soymilk. Changes in pH, titratable acidity and free amino nitrogen during fermentation were determined. The viable counts of bacteria, texture parameters and sensory evaluation of soymilk fermented by lactic acid bacteria were measured. The results showed that pH values of the soymilk fermented by the fi rst fi ve strains were decreased significantly during the fermentation. However, pH of L. bulgaricus was decreased slowly and reached 5.2 at 24 h of fermentation. Viable counts of the soymilk fermented by these six strains reached more than 1.0×108 CFU/mL. Texture analysis showed that the stability, consistency, viscosity, and adhesion index of the soymilk yoghurt produced with L. casei, L. brevis, L. acidophilus and L. plantarum were higher. Sensory evaluation results indicated that the fermented soymilk produced with these four strains had higher scores and could be accepted by consumers easily. Thus, these four strains could be suitable for the production of fermented soymilk products.

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