摘要
将两种水解度不同的大豆肽A、B添加至酸奶发酵中,作为乳酸菌发酵的促进剂,研究其对乳酸菌生长及产酸活力及其对乳酸菌活力保持的促进作用。实验采用单一嗜酸乳杆菌菌种,采用了两大类发酵培养液(乳和MRS培养基),并在发酵培养基中替代部分或全部有机氮源,抑或添加不同浓度的大豆肽(肽A和B),通过乳酸菌37℃恒温静态培养,测定乳酸菌培养液各种指标(pH值、吸光度、滴定酸度、美兰还原褪色时间以及活菌计数)。结果显示,两种大豆肽对乳酸菌生长、产酸均有较显著促进作用,且在酸奶发酵中添加大豆肽浓度为5g/L时,大豆肽对乳酸菌作用效果最佳。两种肽相比,大豆肽B对乳酸菌生长、产酸作用更为显著。
In the experiment , the soy peptides （ A and B） of two different degree of hydrolysis were added to the yoghurt fermentation as fermentation accelerator. Researches on the growth and the acid production of lactobacillus were processed. The vitality of lactobacillus in the samples was also tested in the experiment, for analyzing the influences of soy peptide on the lactobacillus vitality maintaining.
The experiment was done with one single Lactobacillus acidophilus and two types fermentation media （ MRS medium and skim milk） . Fermentation media were made different by using soy peptides take part or whole of organic nitrogen in the MRS medium , and adding different amount of soy peptides （peptide A and B peptide） to the media. The fermentation of lactobacillus went at the temperature of 37~C in static culture. Through a series of indicators （pH value, absorbance titration acidity, meilan reduction bleaching time and plate counting）, the effects of two peptides on the growth and acid production of lactobacillus were compared.
The results showed that both soy peptides had great effect of promotion on the growth and acid production of lactobacillus, and the best addition of soy peptlde in yogurt fermented was 5 g/ L,. Two peptides compared, the effect of soy peptide B on the growth and acid production of lactobacillus showed more significant.
出处
《中国食品添加剂》
CAS
2008年第C00期131-142,共12页
China Food Additives
关键词
大豆肽
酸奶
嗜酸乳杆菌
生长
soy peptide, lactobacillus acidophilus, yoghurt, grow
