Effects of Different Lactic Acid Bacteria on the Quality of Soy Yogurt  

作　　者：Muwen LIU Tao YE Jing JIANG Xiao LI Xuejiao ZHANG 

机构地区：[1]Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China

出　　处：《Agricultural Biotechnology》2025年第1期25-29,33,共6页农业生物技术(英文版)

基　　金：Supported by Postgraduate Scientific Research Innovation Project of Shaoyang University(CX2023SY028,CX2024SY032;);Key Project of Hunan Provincial Department of Education(21A048);Natural Science Foundation of Hunan Province(2022JJ50232).

摘　　要：[Objectives]This study was conducted to solve the problems of heavy beany smell and serious whey precipitation of soy yogurt products.[Methods]Soybeans were selected as the raw material,which was soaked and ground,and different strains were used to ferment soy yogurt.The effects of single-strain and mixed-strain fermentation on the quality of soy yogurt were compared,and the optimal process conditions for fermenting soy yogurt were optimized.[Results]The quality of soy yogurt fermented by the mixed strain of Bifidobacterium bifidum and Lactobacillus casei was better than other single-strain fermentation and mixed-strain fermentation,and the best fermentation process adopted following parameters:2%of inoculum ratio,8%of carbon source including sucrose,lactose and glucose in equal proportion,and fermentation time 10 h.Under these conditions,the soy yogurt had a higher sensory score,the best stability,low beany smell and the mildest flavor.[Conclusions]This study provides a theoretical basis for developing high-quality soy yogurt.

关 键 词：Soy yogurt FERMENTATION Bacterial strain Bifidobacterium bifidum Lactobacillus casei 

分 类 号：R15[医药卫生—营养与食品卫生学]