摘要
研究了干酪乳杆菌鼠李糖亚种(Lactobacillus rhamnosus)与肉葡萄球菌(Staphylococcus carnosus)在豆乳中的生长、产酸和凝乳的能力,结果表明,L.rhamnosus与S.carnosus适合在豆乳中生长并具有很强的产酸和凝固豆乳的能力,2菌种之间没有相互抑制作用,当二者组合发酵3h时可使豆乳凝固;大豆发酵乳的SDS-PAGE、氨基氮分析及大豆乳清中蛋白质含量分析表明2菌种对蛋白质的降解没有显著性差异;质构分析表明菌种S.carnosus能明显降低大豆奶酪的硬度。
The growth, acid productivity and coagulation capability ofLactobacillus rhamnosus and Staphylococcus carnosus in soy milk were studied. The results showed that it was suitable of soy milk for L. rharnnosus and S. carnosus to grow, produce acid and coagulate the soy milk itself; meanwhile, the results also showed that any antagonism between these two strains was not appeared and the coagulation of soy milk could take place in 3 h after inoculation. Further SDS-PAGE, amino nitrogen analysis of fermented soy milk and protein content analysis of soy whey indicated that there was no significant difference of two strains to degrade soy protein, but the texture profile analysis indicated that the strain of S. carnosus could decrease the hardness of soy cheese significantly.
出处
《中国酿造》
CAS
北大核心
2008年第4期16-21,共6页
China Brewing
基金
广东省科技攻关项目(2005B10401006)
