酸豆奶4℃储存过程中酸度、pH值和乳酸菌的变化.doc

酸豆奶4℃储存过程中酸度、pH值和乳酸菌的变化
陈倩倩,刘芸,刘丹莹,朱育菁,曹宜,刘波收稿日期:
作者简介:陈倩倩(1985-),女,硕士,主要从事微生物及次生代谢相关研究(E-mail: chenqqkib@联系电话:0591878825471
*通讯作者:刘波(1957-),男,博士,研究员,主要从事生物技术和生物防治研究(E-mail: liubofaas@)
基金项目:福建省农科院青年基金(2011QA-5)及福建省农业科学院双百项目(sbmn1246)
(福建省农业科学院农业生物资源所,福建福州 350003)
摘要:本实验以嗜热链球菌FJAT-7928、干酪乳杆菌FJAT-7929为菌株,以黄豆为基质,发酵得到黄豆酸奶,研究黄豆酸奶在4℃保存条件下,菌落数以及酸度和pH值的变化。保存30天内,×109 cfu/mL,高于单独发酵的酸豆奶中的活菌数。 °T,;FJAT-°T,;FJAT-°T,。4℃保存三种发酵处理的酸豆奶,30天内乳酸菌活菌数和酸奶的理化性质基本稳定。
关键词:酸豆奶;4℃储藏;乳酸菌数;pH值;酸度
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Change of acidity, pH value and Lactic acid bacteria number of soybean yoghurt during 4℃ storage
Abstract: Using soybean as raw materials, Soybean yoghurt are fermented by FJAT-7928(us thermophilus),FJAT-7929(lactobacillus bulgaricus). Then we measured lactic acid bacteria number, acidity and pH value of soybean yoghurt during 4℃ storage. The result shows that: yoghurt prepared by co-fermentation of FJAT-7928 and FJAT-7929 on bean milk has max bacteria number ×109 cfu/mL, more than that of fermented by FJAT-7928 or FJAT-7929 alone. After 30 days,the acidity of co-fermentation yoghurt is °T, between 114 .0°T of FJAT-7929 yoghurt and °T of FJAT-7928 yoghurt. The finally pH value of co-fermentation yoghurt is , higher than of FJAT-7929 yoghurt and of FJAT-7928 yoghurt. At