酸豆奶生产菌种的驯化研究

The Study of Taming of Starter in Soya-Yogurt Production

将保加利亚乳杆菌和嗜热链球菌在等量的牛奶和豆奶培养液中进行连续传代驯化和复壮，使其逐步适应豆奶的发酵环境。再用驯化后的菌种制备酸豆奶，可使其菌数达到酸牛奶的水平（１０￣８个／ｍｌ以上），酸度比驯化前提高３６％，风味也得到明显改善。

Lactobacillus bulgaricus and streptococcus thermophilus were tamed and became strong continuously in a culture fluid mixed with milk and soyamilk (1:1). Then these bacterial would suit to the environment of fermentation in soya milk gradually. In the soya-yogurt produced with the above tamed bacterial the number of bacterial would be same as that in yogurt (>108/ml ). Meanwhile the acidity would be higher (36%) than that before the bacterial were tamed, and the flavour could be improved obviously.