具有潜在益生特性的发酵乳杆菌在豆乳中的发酵特性  

Fermentation properties of potential probiotic Lactobacillus fermentum in soymilk

作　　者：王水泉[1] 包艳[1,2] 张延超[1] 董喜梅[1] 刘勇[1] 张勇[1] 张和平[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,国家奶牛产业技术研发中心乳制品研究室,呼和浩特010018 [2]包头医学院公共卫生学院,内蒙古包头014030

出　　处：《中国乳品工业》2010年第5期7-12,共6页China Dairy Industry

基　　金：国家高技术研究发展计划(NO.2007AA10Z353);现代农业产业技术体系建设专项资金资助

摘　　要：选用分离自西藏、内蒙古和蒙古国自然发酵乳制品中的具有潜在益生特性的11株发酵乳杆菌分别发酵豆乳,在42℃发酵和4℃贮藏期间分别测定其菌落总数、pH值、滴定酸度、黏度、蛋白水解能力以及脱水收缩性指标,并在贮藏1 d时进行感官鉴评。结果表明,发酵期间,各发酵豆乳的pH值显著下降,而滴定酸度、黏度均显著升高(P<0.05);L.fermentum F6发酵豆乳产品无乳清析出,表面细腻,具有良好的拉丝性,其表观、气味以及风味总体得分显著高于其他发酵产品(P<0.05)。因此,L.fermentum F6适合用于益生菌凝固型发酵豆乳的开发。Selected eleven strains of potential probiotic Lactobadllus fermentum which were isolated from traditional dairy products in Tibet, Inner Mongolia and Mongolia, were used as starter culture for the fermentation of soymilk. The viable count of strains, the pH value, titratable acidity, viscosity, free amino nitrogen （FAN） and the syneresis ofsoymilk were determined in the duration of fermentation at 42 ℃ and storage at 4 ℃ respectively. The sensory quality of each fermented soymilk was evaluated after 24 hours storage. The results showed that the pH of all fermented soymilk significantly decreased, while the titratable acidity and viscosity significantly increased during the fermentation （P〈0.05）. The sensory evaluation showed F6SF group with favourable stretchability had no whey separation in the exquisite surface, and the total score of apparent, odor and flavor was significantly higher than others （P〈0.05）, separately. Our results indicated that L.fermentum F6 was good candidate for applying to the probiotic fermented set soymilk.

关 键 词：发酵乳杆菌 豆乳 发酵特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]