大豆酸乳发酵菌种的驯化及营养因子的研究  

Study on the domestication of fermentation strains and the nutrition factors of soybean yoghurt

作　　者：高霄[1] 陈倩[1] 蒋予箭[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018

出　　处：《中国酿造》2016年第2期34-38,共5页China Brewing

基　　金：浙江省自然科学基金资助项目(LY12C20014)

摘　　要：选择保加利亚杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcus thermophilus)作为发酵菌种,通过逐步提高牛奶中豆乳的比例对菌种进行驯化的方法和改变培养基中营养成分的含量,研究大豆酸乳发酵过程中酸度值和菌落总数的变化情况。结果表明,经过驯化后的保加利亚杆菌发酵大豆酸乳过程中,酸度值从37.5°T上升至40.0°T,活菌数量提高了0.5倍;经过驯化后的嗜热链球菌发酵大豆酸乳过程中,酸度值从35.0°T上升至37.5°T,活菌数量提高了1.67倍;经过驯化后的混合菌种(保加利亚杆菌∶嗜热链球菌比例为1∶1)发酵大豆酸乳过程中,酸度值从42.5°T升至48.5°T,活菌数量提高了1.85倍;5种营养因子对大豆酸乳酸度的提高作用顺序为大豆肽>氨基酸>胡萝卜汁>低聚果糖>西红柿汁。Using Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation strains, by gradually increasing the proportion of soybean milk in cow milk to domesticate strains and changing content of nutritional components in culture medium, the changes of acidity and total bacterial count during the fermentation process of soybean yoghurt were researched. The results showed that in the soybean yoghurt fermented by domesticated L. bulgaricus, the acidity increased from 37.5 °T to 40.0 °T, the viable count was increased by 0.5 times. In the soybean yoghurt fermented by domesticated S. thermophilus, the acidity increased from 35.0 °T to 40.0 °T, the viable count was increased by 1.67 times. In the soybean yoghurt fermented by domesticated mixed strains（L, bulgaficus and S. thermophilusratio 1：1）, the acidity increased from 42.5 °T to 48.5 °T, the viable count was increased by 1.85 times. The improving effect of five kinds of nutritional factors on acidity of soybean yoghurt in order was soy peptide, amino acid, carrot juice, fructooligosaccharide, tomato juice.

关 键 词：大豆 菌种驯化 营养因子 酸度 菌落总数 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]