大豆水解蛋白对乳酸菌增殖的促进作用

The Effect of Proliferation of LacticAcid Bacteria by Addition of SPH

大豆分离蛋白（ＳＰＩ）经过Ａｓ１３９８中性蛋白酶水解后，得到大豆水解蛋白（ＳＰＨ）。在保加利亚乳杆菌的培养基中添加大豆水解蛋白，考察大豆水解蛋白对保加利亚乳杆菌的增殖作用的影响。结果表明，添加１％的大豆水解蛋白，能够使保加利亚乳杆菌的增殖速度提高将近一倍，展示了大豆水解蛋白不仅作为强化营养添加剂而且作为提高生产效率的一个因子在酸奶生产上的良好应用前景。

Soy Protein Hydrolysate(SPH)was obtained by hydrolysating soy protein isolate with the enzyme of As1398 subtilisin.The effect of proliferation of strain was investigated by applying the hydrolysate to the fermented milk.The result showed that the hydrolysate stimulated the growth of the bacteria.The hydrolysate can not only serves as a nutrition reinforcer,but also plays an important role in the yoghurt manufacturing.