To screen a strain of Lactic Acid Bacteria for the fermentation of soybean protein based on the measurement of the curd time, the number of viable bacteria during storage and the ability of stress resistance. Based on the shortest curd time and the high survival rate of the strains during storage, a strain of Lactobacillus salivarius M18-6 with short curd time and stable storage of viable bacteria was selected. The antioxidant ability of the fermentation system was evaluated. The optimal curding time of M18-6 was (2.50±0.20) h. The viable count of M18-6 strain remained more than 108 CFU/mL during 24 day storage. At pH 2.0, the survival rate reached 3.16×108 CFU/mL. Meanwhile, it was found that the DPPH clearance rate of the fermentation system reached 93.34%, which significantly higher than that of the control system (P<0.05). The selected Lactobacillus salivarius M18-6 had a short curding time, good storage stability and excellent scavenge ability to DPPH free radicals. This study provided a theoretical basis for the development of probiotic strains for rapid fermentation of soybean protein system.
JIA Yu
,
DONG Chenyang
,
ZHANG Hongxing
,
XIE Yuanhong
,
JIN Junhua
. Application of Lactobacillus salivarius M18-6 in the fermentation of soybean protein[J]. Food and Fermentation Industries, 2020
, 46(3)
: 104
-109
.
DOI: 10.13995/j.cnki.11-1802/ts.022281
[1] 尤燕莉.全豆浆在冰淇淋中的应用研究[D].无锡:江南大学,2015.
[2] 吴琼,于寒松,张岚,等.益生菌发酵豆乳中营养成分变化研究[J].中国粮油学报,2013,28(10): 92-95;105.
[3] 史信.《中国居民膳食指南(2016)》发布[J].中国妇幼健康研究,2016,27(5):30-30.
[4] 郭颖,涂顺明,骆练,等.益生菌混合发酵酸豆乳的工艺条件优化[J].食品与发酵工业,2014,40(10):108-112.
[5] CATALIN IANCU, VASILICA BARBU, ANCA NICOLAU, et al.Attempts to obtain a new symbiotic product based on soy milk[J].Innovative Romanian Food Biotechnology,2010,7:21-29.
[6] DO AMARAL SANTOS,CLAUDIA CRISTINA AULER,DA SILVA LIBECK,et al.Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage[J].International journal of food microbiology,2014:32-41.
[7] GHOSH D, RAY L, CHATTOPADHYAY P. Nutraceutical potential of cow milk and soy milk curd (dahi)[J].Indian Chemical Engineer,2010,52(4):336-346.
[8] THANANUNKUL D,TANAKA M,CHICHESTER C O,et al. Degradation of raffinose and stachyose in soybean milk by α-galactosidase from Mortierella vinacea. Entrapment of α-galactosidase within polyacrylamide gel[J].Journal of Food Science,2010,41(1):173-175.
[9] KANEKO D, IGARASHI T, AOYAMA K, et al.Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus Thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk[J].Journal of Agricultural &Food Chemistry,2014,62(7):1 658-1 663.
[10] SRINIVAS H,SWAMYLINGAPPA B,CHAND N. Secondary extraction of soybeans using hexane-acetic acid,effect on beany flavor removal and physicochemical properties[J].Journal of Agricultural & Food Chemistry,1992,40(2):276-279.
[11] YAZICI F,ALVAREZ V B,HANSEN PMT. Fermentation and properties of calcium-fortified soy milk yogurt[J]. Journal of Food Science,2010,62(3):457-461.
[12] SKYTTE J L,GHITA O,WHELAN P F,et al. Evaluation of yogurt microstructure using confocal laser scanning microscopy and image analysis[J]. Journal of Food Science,2015,80(6):1 218-1 218.
[13] TRINDADE C S, TERZI S C, TRUGO L C, et al. Development and sensory evaluation of soymilk based yoghurt[J]. Arch latinoam nutrition,2001, 51:100-104.
[14] CHENG-LIANG XIE, CHUNG EUN HWANG, CHEOL KYU OH,et al.Fermented soy-powder milk with Lactobacillus plantarum P1201 protects against high-fat diet-induced obesity[J].International Journal of Food Science & Technology,2017,7(52):1 614-1 622.
[15] LIU Z G,SONG G,ZOU C,et al. Acrylamide induces mitochondrial dysfunction and apoptosis in BV-2 microglial cells[J]. FreeRadical Biology and Medicine, 2015, 84: 42-53.
[16] 中华人民共和国国家卫生和计划生育委员会.GB5009.239-2016食品安全国家标准食品酸度的测定[S].2016-08-31.
[17] 陆婧. 藏灵菇酸奶及酸奶粉的制作工艺优化[D].兰州:甘肃农业大学,2013.
[18] 柳青.具有潜在益生特性乳酸菌的筛选鉴定及其特性研究[D].呼和浩特:内蒙古农业大学,2018.
[19] RUBIO R, JOFRÉA, MARTÍN B, et al. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages[J]. Food Microbiology, 2014, 38: 303-311.
[20] 王水泉.益生植物乳杆菌 P8 在豆乳及牛乳中发酵特性的研究[D].呼和浩特:内蒙古农业大学,2011.
[21] XU R, SHANG N, LI P. In vitro and in vivo antioxidant activity of exopolysaccharide fractions from Bifidobacterium animals RH[J]. Anaerobe, 2011, 17(5): 226-231.
[22] 胡爱华,敖晓琳,陈岑,等.乳酸菌耐酸耐胆盐机制的研究进展[J]. 食品工业科技, 2015, 36(8): 380-383;389.
[23] 赵丽艳,杨柳,陈宇飞.酸豆乳益生菌发酵条件探析[J].食品安全导论,2018,3(1):129-129.
