期刊论文

Study on improving the fermentation performance of Lactobacillus acidophilus in soybean milk

中文

中国乳品工业

1001-2230

2011

39

3

38-41

10.3969/j.issn.1001-2230.2011.03.011

本校为第一机构

测定了嗜酸乳杆菌、保加利亚乳杆菌和嗜热链球菌发酵豆乳的单菌产酸曲线与混菌产酸曲线,并采用正交实验分析了它们对发酵豆乳的品质影响及与单菌发酵豆乳贮存期质量变化的比较。结果表明,嗜酸乳杆菌、保加利亚乳杆菌是影响酸豆乳质量的主要因素,嗜热链球菌次之。按体积分数为2.2%嗜酸乳杆菌、体积分数为3.0%保加利亚乳杆菌、体积分数为1.8%嗜热链球菌配比共同发酵,可得到组织状态、口感风味较好的酸豆乳,克服了单一嗜酸乳杆菌发酵豆乳产酸慢、凝乳时间长、活菌数不高且贮存期活菌数下降快的缺陷。

In this study,Single curves and the mixed lactic acid bacteria acid production curves of Lactobacillus acidophilus,Lactobacillus bulgaricus and Streptococcus thermophilus bacteria fermented soybean milk were determined.By using the cross-experimental analysis method,their impact on the quality of fermented soybean milk were studied.Also,the quality changes of mixed bacteria and single-strain fermented soybean milk were compared during storage period.The results shows that Lactobacillus acidophilus,Lactobacillus bulgaricus are the main factors in fermented soybean milk,followed by Streptococcus...