摘要:
以嗜热链球菌FJAT-7928、干酪乳杆菌FJAT-7929为菌株,以黄豆为基质,发酵得到植物蛋白乳酸菌饮品,研究其在4℃保存条件下菌落数以及酸度和pH值的变化。结果表明,保存30 d内,两菌种混合发酵植物蛋白乳酸菌饮品的乳酸菌可高达到3.5×109 cfu·mL-1,高于单独发酵的植物蛋白乳酸菌饮品中的活菌数。混合发酵植物蛋白乳酸菌饮品的最终酸度为109.0 °T,pH值为3.58;FJAT-7929单独发酵植物蛋白乳酸菌饮品最终酸度为114.0°T,pH值为3.65;FJAT-7928植物蛋白乳酸菌饮品酸度为60.0°T,pH值4.09。4℃保存3种发酵处理的植物蛋白乳酸菌饮品,30 d内乳酸菌活菌数和酸奶的理化性质基本稳定。
Abstract:
Using soybean as the protein basis, yoghurt was made by inoculating FJAT-7928(Streptococcus thermophilus)and FJAT-7929(Lactobacillus bulgaricus).The lactic acid bacteria population, acidity and pH of the yoghurt stored at 4℃ were determined.The result showed that the soy yoghurt prepared by the co-fermentation had a maximum number of the bacteria of 3.5×109 cfu·mL-1, which was more than those in the soy yoghurt inoculated with either FJAT-7928 or FJAT-7929 alone.After 30 days of the cold storage, the acidity of the co-fermented yoghurt was 109.0°T, which was in between 114.0°T for FJAT-7929 yoghurt and 60.0°T for FJAT-7928 yoghurt.The final pH of the co-fermented yoghurt was 3.58, which was lower than 3.65 for FJAT-7929 yoghurt or 4.09 for FJAT-7928 yoghurt.At 4℃, the Lactobacillus population, acidity and pH of all three yoghurt products remained constant after 30 days in storage.
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