Abstract:

Lactobacillus acidophilus and traditional lactic acid bacteria were adopted to make fermented soybean milk. Effects of adding ascorbic acid in culture medium on the survival of probiotics were studied in fermented soybean milk. The results showed that adding ascorbic acid could keep the best survival of probiotics. Under the conditions of 39 ℃, fermentation starter amount 6% and ascorbic acid amount 0.01%, the flavor of the obtained fermented soybean milk is better, and its nutritive value is also higher. The survival number of probiotics is 6.3×108 CFU/ml.

Key words: ascorbic acid, fermented soybean milk, Lactobacill acidophilus, survival