食品与发酵工业2012，Vol.38Issue(5)：91-95,5.
乳酸菌对发酵豆乳风味成分的影响
Influence of Lactic Acid Bacteria on the Flavor of Fermented Soymilk
摘要
Abstract
Influence of Lactic Acid Bacteria on the Flavor of Fermented Soymilk Five Streptococcus thermophilus stored in laboratory with different sensory characteristics of fermented soymilk were studied. The activities of enzymes from lactic acid bacteria such as α-acetolactate deearboxylase（α-ALDC） , α-galactosidase, β-galactosidase , and lac-tate dehydrogenase（LDH） ,and the characteristics and flavor compounds of fermented soymilk were measured. Their correlation was also discussed. The results showed that the sensory evaluation of fermented soymilk was significant negatively and positively correlated with α-ALDC and α-galactosidase respectively, and was significant positively cor- related with flavor compounds of 2,3-butanedione, 2-heptanone and 2-nonylketone, was significant negatively correla- ted with hexanol, 2,4-decadienal and 2-pentylfuran. Simultaneously, the acidity of fermented soymilk was significant positively correlated with β-galactosidase and LDH.关键词
发酵豆乳/乳酸菌/风味Key words
fermented soymilk/lactic acid bacteria/flavor分类
轻工纺织引用本文复制引用
徐寅,黄玉军,顾瑞霞,陈霞,郭飞翔,陆春良,鲁茂林..乳酸菌对发酵豆乳风味成分的影响[J].食品与发酵工业,2012,38(5):91-95,5.基金项目
江苏高校优势学科建设工程资助项目 （）
国家863计划项目 （）
江苏省科技支撑项目 （）
教育部博士点基金 （）
2010年度“江苏省研究生教育创新工程”项目 （）
