益生菌豆乳发酵剂的筛选

摘要

To produce fermented soy milk with favorable taste and sensory properties, L. Plantarum IMAU10156 and L. Plantarum IMAU60042 was repectively combined with L. Acidophilum S21-1, S. Thermophilus S21-2, B. Animalis L01-1 for soy milk fermnetation. The initial inoculation were lxl07 cfu/mL and then subjected to fermentation at 42 'C followed with a 4 °C storage for evaluation of viable counts, pH value, TA, viscosity, syneresis and sensory assessment (Id storage). The results showed that fermented soy milk in the L. Plantarum IMAU10156 and S. Thermophilus S21-2, L. Plantarum IMAU60042 and S. Thermophilus S21-2 group was of better fermented characteristic and pleasing aroma of beans, moderate sweet and great appearance plus with 6h short fermentation time, indicating that it is a promising potential starter cuture for probiotic soy milk fermentation.%为生产出具有良好风味和感官特性的发酵豆乳,选用Lacobacillus plantarum IMAU10156和L.IMAU60042分别与Lacbobacillus acidophilum S21-1,Streptococcus thermophilus S21-2,Bifidobacterium animalis L01-1复合发酵豆乳,接种量分别为1×107 mL-1,于42 °C发酵和4℃贮藏期间测定菌落总数、pH值、滴定酸度、黏度及脱水收缩性指标,并在贮藏1d进行感官鉴评.结果表明,L.plantarum IMAU10156与S.thermophilus S21-2,L.plantarum IMAU60042与S.thermophilus S21-2复合具有良好的发酵特性,在6h即可到达发酵终点,发酵豆乳产品具有纯正的豆乳发酵香味、酸甜适口、组织状态良好等特点,是两组具有开发价值的益生菌豆乳发酵剂.