牦牛酸乳分離乳桿菌發(fā)酵豆?jié){理化特性的研究-論文.pdf

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1、農(nóng)品，II鰣技生三瞧SdenceandTechnolo~ofFooaIndustry牦牛酸乳分離乳桿菌發(fā)酵豆?jié){理化特性的研究趙欣，李貴節(jié)(重慶第二師范學(xué)院生物與化學(xué)工程系，重慶400067)摘要：探討了牦牛酸乳分離乳桿菌(LFYY)發(fā)酵豆?jié){的理化性質(zhì)。LFYY在人工胃液中存活率和在膽鹽中的生長率為保加利亞乳桿菌(LB)的大約4倍和7倍。在6h和12h發(fā)酵后，LFYY發(fā)酵豆?jié){的pH高于混合菌(LM，LFYY：LB=I：1)發(fā)酵豆?jié){，LB發(fā)酵豆?jié){為最低。這些發(fā)酵豆?jié){的酸度呈現(xiàn)和pH相反的趨勢。當(dāng)發(fā)酵到6h和

2、12h時，LM發(fā)酵豆?jié){中的總茵數(shù)高于Ln_Y和LB發(fā)酵豆?jié){。LFYY發(fā)酵豆?jié){中的氨基酸態(tài)氮和活性大豆異黃酮(大豆黃素和金雀異黃素)接近于LM發(fā)酵豆?jié){，顯著高-PLB發(fā)酵豆?jié){(p<0．05)。LFYY和LM發(fā)酵豆?jié){的感官品質(zhì)也優(yōu)于LB發(fā)酵豆?jié){。從實驗結(jié)果可以看出，LFYY發(fā)酵豆?jié){的品質(zhì)優(yōu)于LB發(fā)酵豆?jié){，混合菌可以提高發(fā)酵豆?jié){的品質(zhì)，牦牛酸乳分離乳桿菌有利于發(fā)酵豆?jié){的生產(chǎn)。關(guān)鍵詞：豆?jié){，牦牛酸乳分離乳桿菌，氨基酸態(tài)氮，大豆異黃酮StudyonLactobacillusfermentumisolatedfrO

3、myakyogurtfermentedsoybeanmilkinphysicochemicalpropertiesZHAOXin，LIGui-jie(DepartmentofBiologicalandChemicalEngineering，ChongqingUniversityofEducation，Chongqing400067，China)Abstract：ThepresentstudyaimedtoinvestigatethephysicochemicalpropertiesofLactobaci

4、llusfermentumisolatedfromyakyogurt(LFYY)fermentedsoybeanmilk．TheartificialgastricjuicesurvivalandgrowthrateinbilesaltofLFYYwereaboutfourandseventimeshigherthanLactobacillusbuIgancus(LB)．ThepHofLFYYfermentedsoybeanmilkwashigherthanmixturebacteriaIstrains(

5、LM，LFYY：LB=1：1)fermentedone．a(chǎn)ndLBfermentedsoybeanmilkshowedtheIowestpHafter6and12hfermentationTotaIacidityofthesefermentedsoybeanmilkshowedtheoppositetrendswiththepHInthefermentationprocessat6hand12h．thecountsofLactobacillusinLMfermentedsoybeanmilkweremo

6、rethanLFYYandLMfermentedsoybeanmilkTheaminotypenitrogencontentandactivityofisoflavones(daidzeinandgenisteininLFYYfermentedsoybeanmilkwereclosetoLBone．a(chǎn)ndmorethanLMone(p

7、eresults．LFYYfermentedsoybeanmilkshowedthebetterqualitiesthanLBone．theLMcouldincreasedthequalitiesoffermentedsoybeanmllk．LactobacillUSfer，e廠7山n1isolatedfrOmyakyogurtiSgoodforfermentedsoybeanmilkproduce．Keywords：soybeanmilk；Lactobacillusfermentumisolatedf

8、rOmyakyogurt；aminotypenitrogen；isoflavone中圖分類號：TS201．1文獻(xiàn)標(biāo)識碼：A文章編號：1002—0306(2014)10—0224—05doi：10．13386／i．issn1002-0306．2014．10．042乳桿菌作為細(xì)菌的一科，已經(jīng)被廣泛應(yīng)用在A-在已經(jīng)逐步對我國傳統(tǒng)酸乳制品中的微生物進(jìn)行分品工業(yè)中，除了我國傳統(tǒng)的食品，如泡菜、榨菜、腌菜離利用，乳桿菌作為發(fā)酵酸乳中常見的菌種，現(xiàn)已有和