| 干酪乳杆菌纯种发酵大豆乳培养基的优化调配 |
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| 引用本文： | 王佳,田洪涛,苑社强,蔡毅,刘晓宇.干酪乳杆菌纯种发酵大豆乳培养基的优化调配[J].现代食品科技,2009,25(4). |
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| 作者姓名： | 王佳 田洪涛 苑社强 蔡毅 刘晓宇 |
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| 作者单位： | 河北农业大学食品科技学院,河北,保定,071001 |
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| 摘 要： | 从益生菌乳制品中自行分离选育出的生长繁殖力强、发酵活力高的干酪乳杆菌(05-20)为试验菌株,研究了牛乳和蔗糖在大豆乳中的添加量对干酪乳杆菌在大豆乳中发酵的凝乳时间、凝乳时活菌数、pH值、滴定酸度及产品感官风味的影响,通过方差分析确定了发酵培养基中牛乳和蔗糖的最适添加量分别为20%和7%,完成了以大豆乳作为干酪乳杆菌最佳载体的初步探索,为进一步研制开发益生菌发酵大豆乳制品奠定了基础.
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| 关 键 词： | 干酪乳杆菌 发酵培养基 大豆乳 优化 |
Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei |
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| WANG Jia,TIAN Hong-Tao,YUAN She-Qiang,CAI Yi,LIU Xiao-Yu.Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei[J].Modern Food Science & Technology,2009,25(4). |
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| Authors: | WANG Jia TIAN Hong-Tao YUAN She-Qiang CAI Yi LIU Xiao-Yu |
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| Affiliation: | Food Science and Technology College;Agricultural University of Hebei;Baoding 071001;China |
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| Abstract: | Lactobacillus casei 05-20 was isolated from dairy products for soybean milk fermentaion. It was of oxygen-resistant and adversity-resistant,showing high activity. The effects of milk and sucrose concentrations in soybean milk on fermented curd time,cell growth,acidity,sense and flavor of products were studied. The optimal addition concentrations of milk and sucrose were determined as 20% and 7%,respectively. This study could provide references for development of functional probiotic yoghurt. |
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| Keywords: | Lactobacillus casei fermentation culture medium soybean milk nutritious condition |
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