益生菌Lactobacillus plantarum4在豆乳中发酵特性的评价

Evaluation of fermentation characteristic of probiotic Lactobacillus plantarum 4 in soymilk

以大豆为原料,利用益生菌Lactobacillus plantarum4发酵豆乳,通过测定豆乳在发酵及贮藏期间酸度、蛋白水解能力、活菌数、脱水收缩性等指标,对L.plantarum 4的发酵特性及贮藏稳定性进行研究,同时比较不同处理方法对大豆抗营养因子(脂肪氧化酶和胰蛋白酶抑制剂)的抑制作用。结果显示,L.plantarum4在豆乳中生长良好,发酵结束时,滴定酸度为68.91°T,活菌数可达到2.33×108 CFU/mL,蛋白水解能力和持水力都显著增加,感官品质较佳;低温贮藏时各指标均无明显变化,贮藏稳定性明显优于室温贮藏;同时得出热磨法是抑制大豆抗营养因子的最佳方法。研究表明L.plantarum4具备益生菌所应有的发酵特性,为其进一步应用于实际生产提供了理论依据。

Fermentation characteristics and storage stability of the probiotic Lactobacillus plantarum 4 were analyzed by determining pH value, proteolytic activity, viable cells, syneresis of soymilk fermented with Lactobacillus plantarum 4, and compared the different processing methods on soybean antinutritional factors （lipoxidase and trypsin inhibitor） for removal of itself limitations. The results revealed that L. plantarum 4 grew well in fermented soymilk with good sensory quality, in the process of fermentation. The proteolysis activity and water holding capacity were increased, with the viable cells count of soymilk 2.33 × 10^8 CFU/mL and the titration acidity 68.91 °T at the terminal point of fermentation. There were little differences of the acidity, viable cells and syneresis when stored at low temperature, which indicated that the storage stability was superior to that stored at room temperature. It was concluded that the optimum pretreatmen＇t method to inhibit the soybean antinutritional was hot-milling. The results indicated that L. plantarum 4 had the potential for providing the theory basis to the further practical production.