一株降糖鼠李糖乳杆菌发酵豆乳条件优化

Optimizing Soymilk Fermentation Conditions for Lactobacillus rhamnosus with Hypoglycemic Effect

[目的]研究一株具有降糖作用的鼠李糖乳杆菌发酵生产酸豆乳的工艺条件。[方法]以产品的酸度、感官评定值为主要指标,采用单因素和正交试验对降糖鼠李糖乳杆菌发酵生产酸豆乳进行条件优化。[结果]试验表明,降糖鼠李糖乳杆菌酸豆乳的最佳工艺条件为:豆水比1∶7 g/ml、蔗糖7%、接种量5%、37℃发酵8 h。[结论]试验得出的工艺条件合理可行,为具有降糖作用的鼠李糖乳杆菌在酸豆乳中的应用提供了一定的技术参考。

[Objective] In order to get the optimum fermentation conditions of a strain of Lactobacillus rhamnosus with hypoglycemic effect in soymilk. [Method] Single factor and orthogonal experiments were performed with several index such as acidity and sensory evaluation value of the products. [Result] The results showed that the best fermentation conditions were： bean∶ water = 1∶ 7 g / ml,7% sucrose,inoculum size5%,temperature 37 ℃,fermented for 8 h. [Conclusion] This study provides a certain reference for the application of the lactobacillus with hypoglycemic effect in sour soymilk fermentation.