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《Modern Food Science and Technology》 2009-05
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Quality Analysis and Storage Stability of Fermented Soybean Milk by Lactobacillus casei

ZHANG Li-Fang, TIAN Hong-Tao, YUAN She-Qiang, ZHANG Yu-Lan, LI Chong (Food Science and Technology College, Agricultural University of Hebei, Baoding 071001, China)  
Lactobacillus casei 05-20 was isolated from dairy products and used for soybean milk fermentation. The quality and stability of products stored at 4 ℃and room temperature (20~25 ℃) were investigated. The result indicated that the product had good quality with its viable cell numbers, pH value and acidity being of 2.3×109cfu/mL, 4.6 and 80.1 °T, respectively. The best storage time at 4 ℃were determined as 21d, under which the viable number of the product was still 1.57×109cfu/mL and the pH value of the yogurt decreased to 4.2. And the viable number and pH value of the fermented soybean milk were changed to 1.50×109cfu/mLand 4.2 when the milk was storage at 20~25 ℃ for 14d. This study provided a scientific basis for quality analysis of soybean yogurt and new ideas for the development of multi-function probiotics soybean milk products.
【Fund】: 河北省科技攻关专项专题:优良菌种选育及高效发酵剂的研制(编号03220171D)
【CateGory Index】: TS214.2
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