自然发酵牦牛酸乳分离植物乳杆菌YS1发酵豆奶的理化特性研究  

A Study of Physicochemical Properties of Soy Milk Fermented by Lactobacillus Plantarum YS1

作　　者：张静 孙鑫 ZHANG Jing;SUN Xin

机构地区：[1]重庆化工职业学院环境与质量检测学院,重庆401228

出　　处：《科技创新与应用》2020年第15期35-36,共2页Technology Innovation and Application

基　　金：重庆市大学生创新创业训练计划项目(编号:201914315026).

摘　　要：本研究对一株分离于自然发酵牦牛酸乳的植物乳杆菌YS1进行了理化特性的研究。研究对豆奶的pH值、总酸、总菌数和活性大豆异黄酮含量进行了测定。实验结果显示植物乳杆菌YS1发酵豆奶的pH值和活性大豆异黄酮含量高于保加利亚乳杆菌发酵豆奶,而总酸和总菌数低于保加利亚乳杆菌发酵豆浆。由此可以看出植物乳杆菌YS1发酵豆奶的理化特性优于保加利亚乳杆菌发酵豆奶,是一种高品质的发酵大豆饮料。In this paper,the physicochemical properties of Lactobacillus plantarum YS1(LP-YS1)isolated from naturally fermented yak yoghurt were studied.The pH value,total acid,total number of bacteria and the content of active soybean isoflavones in soybean milk were determined.The results showed that the pH value and active soybean isoflavone content of soybean milk fermented by Lactobacillus plantarum YS1 were higher than those fermented by Lactobacillus bulgaricus,while the total acid and total bacteria were lower than those fermented by Lactobacillus bulgaric.It can be seen that the physicochemical properties of soybean milk fermented by Lactobacillus plantarum YS1 is a kind of high quality fermented soybean beverage since it is superior to Lactobacillus bulgaricus.

关 键 词：植物乳杆菌YS1 理化特性 保加利亚乳杆菌 牦牛酸乳 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]