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>Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks
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Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks
The behaviours of the bifidobacteria B. infantis CCRC 14633 and B. longum B6 and of the lactic acid bacteria Lactobacillus acidophilus CCRC 14079, L. bulgaricus CCRC 14009 and Streptococcus thermophilus CCRC 14085 during the fermentation and storage of cultured soymilk drinks were investigated. Soymilk was found to support the simultaneous growth of the bifidobacteria and L. acidophilus or S. thermophilus, but B. infantis and B. longum both had a deleterious effect on the growth of L. bulgaricus in soymilk. Values for pH ranging from 6.13 to 4.19, and titratable acidity ranging from 0.09 to 0.25 were noted in soymilk after 48h of fermentation with various combinations of bifidobacteria and lactic acid bacteria. The viable populations of bifidobacteria and lactic acid bacteria decreased rapidly in the fermented soymilk drinks held at 25degreesC When sucrose was added the reduction in numbers were more pronounced especially for bifidobacteria. However the numbers of bifidobacteria and lactic acid bacteria showed no marked change in drinks with or without sucrose during storage for 10 days at 5degreesC.
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机译:研究了双歧杆菌 B. infantis CCRC 14633 和 B. longum B6 以及乳酸菌嗜酸乳杆菌 CCRC 14079、保加利亚乳杆菌 CCRC 14009 和嗜热链球菌 CCRC 14085 在发酵和储存豆浆饮料过程中的行为。豆浆被发现支持双歧杆菌和嗜酸乳杆菌或嗜热链球菌的同时生长,但婴儿双歧杆菌和长双歧杆菌都对豆奶中保加利亚乳杆菌的生长有有害影响。在用双歧杆菌和乳酸菌的各种组合发酵48小时后,豆浆的pH值范围为6.13至4.19,可滴定酸度范围为0.09%至0.25%。在25°C的发酵豆浆饮料中,双歧杆菌和乳酸菌的存活种群迅速减少,当添加蔗糖时,数量减少更为明显,尤其是双歧杆菌。然而,在5°C下储存10天后,含或不含蔗糖的饮料中,双歧杆菌和乳酸菌的数量没有明显变化。
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