大豆浸泡过程中腐败微生物对豆浆品质的影响

doi:10.7506/spkx1002-6630-201514031

食品科学

大豆浸泡过程中腐败微生物对豆浆品质的影响

刘丽莎1，彭义交1，鲍鲁生1，田旭1，吕晓莲2，白洁1，李玉美1，郭宏1,*

1.北京食品科学研究院北京市食品研究所，北京 100162；
2.北京二商集团有限责任公司，北京 100053

出版日期:2015-07-25 发布日期:2015-07-15
通讯作者: 郭宏
基金资助:
国家高技术研究发展计划（863计划）项目（2013AA102105）；“十二五”国家科技支撑计划项目（2012BAD34B03-2）

Growth of Spoilage Microorganisms during Soaking of Soybean and Their Effects on Soymilk Quality

LIU Lisha1, PENG Yijiao1, BAO Lusheng1, TIAN Xu1, LÜ Xiaolian2, BAI Jie1, LI Yumei1, GUO Hong1,*

1. Beijing Food Research Institute, Beijing Academy of Food Sciences, Beijing 100162, China;
2. Beijing Er Shang Group Co. Ltd., Beijing 100053, China

Online:2015-07-25 Published:2015-07-15
Contact: GUO Hong

摘要/Abstract

摘要：

通过对大豆浸泡过程中腐败微生物种类及数量开展研究，经致腐细菌回接实验进一步探明豆浆腐败现象与致腐细菌的关系，为豆浆稳定性控制及豆制品加工自动化提供依据。从大豆浸泡水中分离3 株优势菌DF-1、DF-2和DF-3，结合形态学及16S rDNA序列分析，分别鉴定为短稳杆菌、产气肠杆菌和乳酸乳球菌。将优势菌分别回接至灭菌豆浆，于25 ℃保藏12 h，理化指标结果表明3 种微生物对豆浆品质影响有较大差异：短稳杆菌产黄色素，在豆浆表面形成黄色菌膜并产生腐臭味；产气肠杆菌产酸产气，使豆浆形成蜂窝状凝乳，腐败变馊；乳酸乳球菌产酸使豆浆凝固。本研究为豆制品自动化生产过程中控制豆浆品质及加工稳定性提供参考。

关键词: 豆浆, 浸泡工艺, 腐败微生物

Abstract:

In this research, three spoilage microorganisms named DF-1, DF-2 and DF-3, respectively were separated from
soaked soybeans. Based on their morphological and physiological characteristics, and 16S rDNA analysis, these three strains
were identified as Empedobacter brevis, Enterobacter aerogenes and Lactococcus lactis, respectively. To investigate their
effects on soymilk quality, sterile soymilk was inoculated with each of these spoilage strains and stored at 25 ℃ and changes
in physicochemical indicators were measured during 12 h of storage. Physicochemical properties of soymilk were affected
significantly differently by the three spoilage bacteria. When being cultivated in soymilk, DF-1 produced yellow films with
putrefactive odor on the surface of soymilk while DF-2 produced gas and acid and formed a honeycomb-like gel indicating
spoilage of soymilk. DF-3 also produced acid and caused coagulation of soymilk like yogurt. This research can lay a
foundation for quality and processing stability control of soymilk during automatic production of soybean products.

Key words: soymilk, soaking process, spoilage microorganisms

中图分类号:

TS214.2

刘丽莎1，彭义交1，鲍鲁生1，田旭1，吕晓莲2，白洁1，李玉美1，郭宏1,*. 大豆浸泡过程中腐败微生物对豆浆品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201514031.

LIU Lisha1, PENG Yijiao1, BAO Lusheng1, TIAN Xu1, Lü Xiaolian2, BAI Jie1, LI Yumei1, GUO Hong1,*. Growth of Spoilage Microorganisms during Soaking of Soybean and Their Effects on Soymilk Quality[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514031.

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大豆浸泡过程中腐败微生物对豆浆品质的影响

Growth of Spoilage Microorganisms during Soaking of Soybean and Their Effects on Soymilk Quality

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