发酵大豆乳优良乳酸菌菌种的筛选及其发酵性能的研究  

Characterization and Screening of a Strain of Lactic Acid Bacteria for Soybean Milk Fermentation

作　　者：韩璞[1] 田洪涛[1] 苑社强[1] 郭红敏[1] 闫燕[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《现代食品科技》2009年第3期282-285,共4页Modern Food Science and Technology

基　　金：河北省科技攻关专项专题:优良菌种选育及高效发酵剂的研制(编号03220171D)

摘　　要：本文以从益生菌乳制品、保健品和微生态制剂中自行分离选育出的乳酸菌进行大豆乳发酵,通过是否凝乳、凝乳时间长短、凝乳后的感官评价及发酵剂所达到的活菌数、酸度和pH值等技术指标,对适合大豆乳发酵的乳酸菌菌种进行层层选优得到生长繁殖力强、发酵活力高的大豆乳发酵的试验菌株。试验结果表明:8株实验乳酸菌菌株经过筛选得到干酪乳杆菌05-20作为发酵的大豆酸乳的备选菌株,其凝乳时活菌数可达1.7×109cfu/mL、凝乳时pH值4.29、滴定酸度79.4°T,为开发混种发酵大豆乳和大豆功能性食品的开发奠定实践基础。Strains of lactic acid bacteria was isolated from dairy products, health products and probiotics, and their characteristics were studied by evaluation the curd, curd time, sensory quality, viable count of lactobaciltus, acidity and pH value of the fermented soybean milk to obtain a strain with high reproductively ability and fermentation activity. Lactobacillus casei 05-20 was screened from 8 strains of lactic acid bacteria for soybean milk fermentation, with which the viable cell number, pH value, and acidity of the fermented soybean milk reached 〉l.7x 10^9cfu/mL, 4.29, and 79.4°T, respectively. This research could provide references for the development of mixed fermentation of soybean milk and functional soybean foods.

关 键 词：乳酸菌 发酵 大豆酸乳 筛选 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]