Title: Study on improving the fermentation performance of Lactobacillus acidophilus in soybean milk
Abstract: In this study,Single curves and the mixed lactic acid bacteria acid production curves of Lactobacillus acidophilus,Lactobacillus bulgaricus and Streptococcus thermophilus bacteria fermented soybean milk were determined.By using the cross-experimental analysis method,their impact on the quality of fermented soybean milk were studied.Also,the quality changes of mixed bacteria and single-strain fermented soybean milk were compared during storage period.The results shows that Lactobacillus acidophilus,Lactobacillus bulgaricus are the main factors in fermented soybean milk,followed by Streptococcus thermophilus;In accordance with the proportion of 2.2%Lactobacillus acidophilus,3.0%Lactoba cillusbulgaricusand1.8%Streptococc-us thermophilus to co-ferment soybean milk,we can get organized state and good taste,which overcomes the defects of single Lactobacillus acidophilus in fermented soybean milk that produce acid slowly,curd for a long time,not high number of viable cells and fast-decreasing viable cells during storage period.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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