Fermentation Characteristics of Lactobacillus plantarum ST-Ⅲ in Soymilk and Storage Stability of Fermented Soymilk

doi:10.7506/spkx1002-6630-201305032

Abstract

Abstract: Fermentation characteristics of Lactobacillus plantarum ST-Ⅲ were analyzed by determining growth and acidification curves, proteolytic activity, apparent viscosity and sensory quality of soymilk fermented with L. plantarum ST-Ⅲ. According to the changes of viable cell count, pH value, water holding capacity and organoleptic evaluation, the storage stability of the product was also studied. The results revealed that L. plantarum ST-Ⅲ grew well in fermented soymilk with good sensory quality. Viable cell count and apparent viscosity of soymilk at the end of fermentation were 6.1 × 108 CFU/mL (logarithm value of 8.78) and 0.24 Pa?s, respectively, and good sensory quality was obtained. Little differences in various sensory parameters were observed during low temperature storage (4 ℃), indicating much better stability than room temperature storage. Thus, Lactobacillus plantarum ST-Ⅲ has the advantage and potential to ferment soymilk.

Key words: Lactobacillus plantarum, fermented soymilk, growth characteristics, storage stability

CLC Number:

TS252.54

MA Cheng-jie1，DU Zhao-ping1，HUA Bao-zhen1，XU Ai-cai1，MA Ai-min2,*. Fermentation Characteristics of Lactobacillus plantarum ST-Ⅲ in Soymilk and Storage Stability of Fermented Soymilk[J]. FOOD SCIENCE, 2013, 34(5): 151-155.

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