大豆乳酸发酵的菌种筛选

Selecting Stains of Lactic Acid Bacteria for Soybean Fermentation

以大豆为原料,通过乳酸菌发酵制备功能性食品过程中,探讨5株不同乳酸菌的发酵性能测试并筛选出合适的菌种。试验结果表明:保加利亚乳杆菌(Lactobacillus bulgarious)、嗜酸乳杆菌(Laerobacillus aci-dophilus)和两岐双岐杆菌(Bifidobacterium bifidum)为最佳菌种组合,最佳种间比2∶1∶1,多菌株大豆发酵最佳工艺条件为:接种量3%,发酵温度39℃,豆浆添加量为3.0%,碳源(蔗糖∶葡萄糖为1∶1)使用量为3%,发酵时间24 h。

To select lactic acid bacteria stains for soybean fermentation,five strains were investigated by measuring their ferment ability.Results show the best mixed culture is Lactobacillus buglgaricus（Lb）,Lactobacillus acidophilus（La） and Bifidobacterium bifidum（Bb）,and the best proportion of the species is V（Lb）∶V（La）∶V（Bb） =2∶1∶1.The optimum fermentation parameters are inoculum 3% soybean juice 3.0%,carbon source 1%（sucrose： gulcose=1∶1）,temperature 39 ℃ and fermentation time 24 h.