Effects of Different Lactic Acid Bacteria on the Quality of Soy Yogurt
刊名 Agricultural Biotechnology
作者 Muwen LIU, Tao YE, Jing JIANG, Xiao LI, Xuejiao ZHANG
作者单位 Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
DOI DOI:10.19759/j.cnki.2164-4993.2025.01.006
年份 2025
刊期 1
页码 25-29,33
关键词 Soy yogurt; Fermentation; Bacterial strain; Bifidobacterium bifidum; Lactobacillus casei
摘要 [Objectives] This study was conducted to solve the problems of heavy beany smell and serious whey precipitation of soy yogurt products. [Methods] Soybeans were selected as the raw material, which was soaked and ground, and different strains were used to ferment soy yogurt. The effects of single-strain and mixed-strain fermentation on the quality of soy yogurt were compared, and the optimal process conditions for fermenting soy yogurt were optimized. [Results] The quality of soy yogurt fermented by the mixed strain of Bifidobacterium bifidum and Lactobacillus casei was better than other single-strain fermentation and mixed-strain fermentation, and the best fermentation process adopted following parameters: 2% of inoculum ratio, 8% of carbon source including sucrose, lactose and glucose in equal proportion, and fermentation time 10 h. Under these conditions, the soy yogurt had a higher sensory score, the best stability, low beany smell and the mildest flavor. [Conclusions] This study provides a theoretical basis for developing high-quality soy yogurt.