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。
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.
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