中国食品学报2018，Vol.18Issue(2)：204-210,7.DOI:10.16429/j.1009-7848.2018.02.026
鼠李糖乳杆菌发酵豆乳贮藏稳定性及菌体肠道耐受性分析
Storage Stability and Intestinal Tolerability of Soymilk Yogurt Fermented by Lactobacillus rhamnosus
摘要
Abstract
The stability of soybean yogurt fermented by Lactobacillus rhamnosus stored at-20,7,4 ℃ and 25 ℃ for four weeks were investigated.The pH value,titratable acidity and viable cell count of fermented soymilk were regularly measured at different temperatures.Sensory evaluation was carried out with fermented soymilk storaged at different temperatures.Under low temperatures (-20,4,7 ℃),the viable cell count number of the soybean yogurt was still 3.8× 108 CFU/mL above and the pH value decreased to 4.64 after 18 d.It had fine and smooth texture which tasted good.Under room temperature (25 ℃),the best storage time was 8 d;the viable number was 9.8×108CFU/mL and the pH value decreased to 4.2.This study also focused on survival of probiotics in soybean yogurt fermented by Lactobacillus rhamnosus at different concentration of bile and artificial digestive juice,the viable counts of it was 1×106CFU/mL after 3 h in different concentration of bile and 1×106CFU/mL after 24 h in artificial intestinal juice.It well showed tolerance to artificial digestive juices in the fermented soymilk.This study provided a scientific basis for the quality control and the safe storage of the soybean yogurt.关键词
鼠李糖乳杆菌/发酵豆乳/贮藏稳定性/胆盐耐受力/肠液耐受力Key words
Lactobacillus rhamnosus/fermented soybean milk/storage stability/bile tolerance/intestinal juice tolerance引用本文复制引用
李晨,田峥嵘,谷新晰,李岩岩,田洪涛,罗云波..鼠李糖乳杆菌发酵豆乳贮藏稳定性及菌体肠道耐受性分析[J].中国食品学报,2018,18(2):204-210,7.基金项目
河北省石家庄市科学技术研究与发展计划项目(11117272A) （11117272A）
山东省科技发展计划项目(2010GG10048) （2010GG10048）
河北省自然科学基金项目(C2016204129,C2017204094) （C2016204129,C2017204094）
