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Abstract：
The purpose of the study was to explore effect of four different strains on quality characteristics of soy yogurt. The results showed that four strains were all related to the genus Lactobacillus and N1 was Lacticaseibacillus rhamnosus, N2 was Lacticaseibacillus paracasei, N3 was Lacticaseibacillus plantarum, and N4 was Lacticaseibacillus acidophilus. The result analysis of biochemical, sensory, nutritional, functional and safety properties of fermentation process and end products showed that the soy yogurt fermented with L. rhamnosus N1 had the highest isoflavone content and the lowest phytic acid content; the soy yogurt fermented with L. paracasei N2 had the highest content of free amino acids and oligosaccharides, the lowest content of trypsin inhibitors; the soy yogurt fermented with L. plantarum N3 had the lowest oil content; the soy yogurt fermented with L. acidophilus N4 had optimal functional properties. In summary, N4 was suitable as a fermentation strain for soymilk.
摘要：
目的探讨4种不同菌种对大豆酸奶品质特性的影响。结果表明，4株菌株均与乳杆菌属有关，N1为鼠李糖乳杆菌，N2是副干酪乳杆菌，N3是植物乳杆菌，N4为嗜酸乳杆菌。生化结果分析，感官,营养,发酵过程和最终产品的功能和安全性表明，鼠李糖乳杆菌N1发酵的大豆酸奶异黄酮含量最高，植酸含量最低；副干酪乳杆菌N2发酵的大豆酸奶游离氨基酸和低聚糖含量最高，胰蛋白酶抑制剂含量最低；植物乳杆菌N3发酵的大豆酸奶油含量最低；嗜酸乳杆菌N4发酵的大豆酸奶具有最佳的功能特性。总之,N4适宜作为豆乳的发酵菌株。
