酸奶发酵剂中菌株分离重组及其在豆乳中的发酵特性  

Isolation and rearrangement of strains in yogurt starters and its fermentation characteristics in soy milk

作　　者：任海东 李兴飞 成吕睿 鲁绪强 刘军 时玉强 华欲飞[1] REN Haidong;LI Xingfei;CHENG Lyurui;LU Xuqiang;LIU Jun;SHI Yuqiang;HUA Yufei(School of Food Science,Jiangnan University,Wuxi 214122,China;Yuwang Vegetable Protein Co.Ltd.,Dezhou 251500,China;Shanghai United International School,Gubei Secondary Campus,Shanghai 201103,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]禹王植物蛋白有限公司,山东德州251500 [3]上海协和双语高级中学,上海201103

出　　处：《食品与发酵工业》2021年第21期24-31,共8页Food and Fermentation Industries

基　　金：江苏省自然科学基金项目(BK20180609)。

摘　　要：为研究不同乳酸菌在豆浆中的生长情况,筛选出适合豆浆发酵的菌种组合,从酸奶发酵剂中分离出乳酸菌26株,其中包括嗜热链球菌9株,保加利亚乳杆菌5株,嗜酸乳杆菌3株,副干酪乳杆菌2株,乳双歧杆菌2株,植物乳杆菌、发酵乳杆菌、鼠李糖乳杆菌、瑞氏乳杆菌和长双歧杆菌各1株,从中选出9株乳杆菌和2株双歧杆菌分别和1株嗜热链球菌CG45-1进行混合发酵,分析发酵产品的微生物组成、质构特性以及游离氨基和风味物质含量。结果表明,保加利亚乳杆菌CG90-2具有较强的蛋白水解活性,由它制备的发酵豆乳中的游离氨基含量为0.958 mg/g(以亮氨酸计)。植物乳杆菌CG47-2和鼠李糖乳杆菌CGS-1风味物质产生能力较强,发酵豆乳中2,3-丁二酮含量分别为0.47722和0.61899 mg/kg。而发酵乳杆菌CGF-1和副干酪乳杆菌CG3K-2的发酵产品质构特性较好。综合分析,嗜热链球菌和保加利亚乳杆菌、副干酪乳杆菌、发酵乳杆菌、鼠李糖乳杆菌、植物乳杆菌的乳酸菌组合适合于发酵豆浆,可应用于开发适合豆浆发酵的发酵剂。In order to study the growth of different lactic acid bacteria in soy milk,twenty-six strains of lactic acid bacteria were isolated from yoghurt starter.Nine strains of Lactobacillus,two strains of Bifidobacterium and Streptococcus thermophilus CG45-1 were selected for mixed fermentation.The results showed that L.bulgaricus CG90-2 had strong proteolytic activity,the free amino content was 0.958 mg/g(L-Ceucine).L.plantarum CG47-2 and L.rhamnosus CGS-1 had strong flavor formation capacity,the content of 2,3-butanedione were 0.47722 and 0.61899 mg/kg,respectively.While the fermentation products of L.fermentum CGF-1 and L.paracasei CG3K-2 had better texture properties.The mixture of S.thermophilus and L.bulgaricus,L.paracasei,L.fermentum and L.rhamnosus were suitable for fermenting soy milk and could apply in the development of a starter for soybean milk fermentation.

关 键 词：发酵豆乳 乳酸菌 发酵特性 蛋白水解 质构特性 风味物质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]