The effects of sucrose utilization capacity on the screening of soymilk fermented strains in Streptococcus thermophilus and Lactococcus lactis were investigated, and the volatile profile of the fermented soymilk samples was analyzed. To analyze the sugar utilization ability of 12 strains, the growth and acid production of the selected strains were determined in sucrose-MRS broth where sucrose was the sole carbon source. The characteristics of the fermented soymilk samples were evaluated and volatile flavor substances were analyzed by GC-MS to understand the differences of sucrose utilization between strains and the effects on soymilk fermentation. The results showed that the sucrose utilization capacity of different experimental strains was significantly different, and the selected L. lactis strains generally showed higher sucrose utilization ability than the selected S. thermophilus strains. DYNDL21-2, a strain with good sucrose utilization ability, could ferment the soymilk and reach a pH below 4.7 within 6 h, and metabolized 65.38% sucrose (up to 1.766 g/L) in soymilk. Moreover, the content of hexanal in fermented soymilk samples was significantly reduced, with high concentrations of 2,3-butanedione (198.49 μg/L) and 3-methyl-butanol (492.19 μg/L) which contributed to creamy and fruity sensations. In summary, 3 strains with good sucrose utilization ability, DYNDL21-2, HeNa-28-3-GMM and 15G5, could rapidly ferment soymilk and significantly improved the volatile profile of the fermented soymilk.
ZHAO Yu
,
LU Lin
,
LIU Xiaoming
,
CUI Shumao
,
TANG Xin
,
CHEN Wei
,
ZHAO Jianxin
. Screening of lactic acid bacteria for soymilk fermentation based onsucrose utilization ability[J]. Food and Fermentation Industries, 2020
, 46(9)
: 43
-49
.
DOI: 10.13995/j.cnki.11-1802/ts.023339
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