嗜酸乳杆菌发酵乳酸饮料的研究

以牛乳和豆乳为原料 ,对嗜酸乳杆菌G2的乳酸发酵特性进行了初步研究。经G2菌发酵后 ,牛乳中游离氨基酸的含量提高了 3倍 ,在 4℃下冷藏 2 4h ,氨基酸的含量可增加 2 0 .15 %。在实验中添加植酸 ,结果表明 ,当植酸的添加量为 0 .2 0 %时 ,发酵 2 4h后植酸的降解率为 5 5 %。在豆乳中乳糖的添加对发酵产酸没有明显影响 ,利用嗜酸乳杆菌G2和嗜热链球菌F0 1对豆乳进行混合发酵 8h ,可得出满意的酸度 (pH为 4.2～ 4.3 ) 。

In this paper, the fermentation characteristic of Lactobacillus acidophilus G2 was studied with milk and soybean milk. The amino acid content of fermented milk with G2 strain increased 2 times than original milk. After cold storage at 4 ℃ the amino acid content increased 20.15%. When the addition of phytic acid in milk was 0.20%, the decompound ratio of phytic acid was 55% after 24 hours fermentation. In mixed culture of Lactobacillus acidophilus and Streptococcus thermophilus F01, soybean milk showed satisfactory acidity after 8 hours fermentation. The experimental results show that the plant protein-milk can be fermented to lactic acid milk.