接种不同乳酸菌改善纳豆芽孢杆菌发酵的全豆豆乳品质研究
Improvement of the Quality of the Soybean Milk Fermented with Bacillus natto through the Inoculation of Different Lactobacillus Strains
武旭 1钱和1
作者信息
- 1. 江南大学食品学院，江苏无锡214122
- 折叠
摘要
[目的]改善纳豆芽孢杆菌发酵的全豆豆乳品质。[方法]利用纳豆芽孢杆菌和不同的乳酸菌共同发酵全豆豆乳，对发酵过程中发酵豆乳的微生物数量、纳豆激酶酶活、pH的变化以及豆乳的感官评分进行研究。[结果]试验表明，利用汉森商业乳酸菌菌种与纳豆芽孢杆菌共同发酵全豆豆乳，豆乳中乳酸菌与纳豆菌均能够良好生长，所得发酵豆乳感官评分最高、纳豆激酶酶活最高。[结论]研究改善了纳豆产品的风味，可为大豆深加工提供参考。
Abstract
[ Objective] The quality of soybean milk fermented with Bacillus natto was improved through the experiment. [ Method] The Bacil-lus natto and different lactobacillus strains were used to ferment whole soybean milk. The change of microbial counts, activity of nattokinas, pH and sensory scores during its fermentation process was studied. [ Result] The experimental result showed that the Hansen commercial lactoba-cillus and Bacillus natto, which were used in the soybean milk fermentation, could grow well. Both the sensory score of the fermented soymilk and the activity of enzyme and natto were highest. [ Conclusion] The flavor of natto products is improved and the reference for soybean pro-cessing was provided.
关键词
发酵豆乳/混合发酵/乳酸菌/纳豆芽孢杆菌/纳豆激酶Key words
Fermented soymilk/Co-fermentation/Lactobacillus/Bacillus natto/Nattokinase引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据