Abstract:

Soybean was used as the fermentation substrate to produce fermented soybean milk by Lactobacillus plantarum isolated from pickle. The optimal production conditions of fermented soybean milk were explored by single-factor experiments and response surface methodology. Soybean-to-water ratio of 1:8 (m/V), sucrose amount of 4 g/100mL and lactose amount of 3 g/100mL, inoculum amount of 4%, incubation time of 8 h and incubation temperature of 33 ℃ were found optimum, and under these optimum conditions, the maximum viscosity of fermented soybean milk was 3589.1 mPa·s, the acidity 48.88 oT, the sensory evaluation score 86, and the total bacterial count 1.2 × 109 CFU/mL.

Key words: Lactobacillus plantarum, response surface methodology, soybean, soybean milk, process condition