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食品与发酵工业  2021, Vol. 47 Issue (21): 24-31    DOI: 10.13995/j.cnki.11-1802/ts.026970
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
酸奶发酵剂中菌株分离重组及其在豆乳中的发酵特性
任海东1, 李兴飞1, 成吕睿3, 鲁绪强2, 刘军2, 时玉强2, 华欲飞1*
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)
Isolation and rearrangement of strains in yogurt starters and its fermentation characteristics in soy milk
REN Haidong1, LI Xingfei1, CHENG Lyurui3, LU Xuqiang2, LIU Jun2, SHI Yuqiang2, HUA Yufei1,*
1(School of Food Science, Jiangnan University, Wuxi 214122, China)
2(Yuwang Vegetable Protein Co. Ltd., Dezhou 251500, China)
3(Shanghai United International School,Gubei Secondary Campus, Shanghai 201103, China)
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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0.477 22和0.618 99 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。
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任海东
李兴飞
成吕睿
鲁绪强
刘军
时玉强
华欲飞
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    
Abstract: 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 0.477 22 and 0.618 99 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.
Key words:  fermented soy milk    lactic acid bacteria    fermentation characteristics    protein hydrolysis    texture characteristics    flavor substances
收稿日期:  2021-02-07      修回日期:  2021-03-24           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: 江苏省自然科学基金项目(BK20180609)
作者简介:  硕士研究生(华欲飞教授为通讯作者,E-mail:yfhua@jiangnan.edu.cn)
引用本文:    
任海东,李兴飞,成吕睿,等. 酸奶发酵剂中菌株分离重组及其在豆乳中的发酵特性[J]. 食品与发酵工业, 2021, 47(21): 24-31.
REN Haidong,LI Xingfei,CHENG Lyurui,et al. Isolation and rearrangement of strains in yogurt starters and its fermentation characteristics in soy milk[J]. Food and Fermentation Industries, 2021, 47(21): 24-31.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026970  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/24
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