利用大豆黄浆水的发酵研究  

STUDY ON FERMENTATION OF USING SOYBEAN WHEY

作　　者：陈则华[1] 李理[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品研究与开发》2007年第3期42-46,共5页Food Research and Development

基　　金：广州市科技攻关项目(2005Z3-E0471)

摘　　要：黄浆水是豆制品厂排出的废水,因其含有丰富的营养而适合微生物的生长。采用潜在益生菌Lactobacillus rhamnosus6013对黄浆水进行发酵,研究结果表明,在黄浆水中加入5%的蔗糖、以7%的接种量进行接种,并在37℃条件下发酵22h,该菌的活菌数可达到3.46×108cfu/mL;所得发酵液无论是在室温还是低温保存10d活菌数都没有明显的下降,在低温保存30d活菌数仍能保持在108个数量级,表明黄浆水是该菌的良好培养基及保存基质,这一研究结果对黄浆水的进一步利用具有重要意义。Soybean whey, the by product of soy food industry, is suitable for the growth of microorganism due to its abundant nutrition. In this article, the fermentation condition and survival condition of Lactobacillus rhamnosus in soy whey was investigated, the results indicated that the population of L. rhamnosus could reach as high as 3.46×10^8 cfu/mL when we introduced 7 % starter into soybean whey, in which 5 % sucrose was added, and cultured for 22 h at 37 ℃ temperature and the population could still be maintained as high as l0s after a storage at room temperature for 10 days or at 4 ℃ for 30 days, providing an important potential application for soybean whey.

关 键 词：黄浆水 干酪乳杆菌鼠李糖亚种6013 发酵 

分 类 号：TS201.1[轻工技术与工程—食品科学]