CAJ | 학술논문

采用干酪乳杆菌、嗜酸乳杆菌、保加利亚乳杆菌和瑞士乳杆菌4种乳酸菌纯种发酵与不同的菌种组合在豆乳饮料中的发酵的研究，并通过pH值、酸度值和感官品质确定适宜的乳酸菌混种发酵配比。结果表明干酪乳杆菌分别与瑞士乳杆菌、嗜酸乳杆菌和保加利亚乳杆菌组合在纯豆乳饮料生长产酸能力相当；应用干酪乳杆菌、瑞士乳杆菌、保加利亚乳杆菌与嗜酸乳杆菌，配比依次为6∶1.5∶1∶1时，较其他组合有明显提高。发酵生成的大豆酸乳酸度适宜、发酵速度最快、酸乳饮料组织形态均匀、香味丰富柔和。
채용간락유간균、기산유간균、보가리아유간균화서사유간균4충유산균순충발효여불동적균충조합재두유음료중적발효적연구，병통과pH치、산도치화감관품질학정괄의적유산균혼충발효배비。결과표명간락유간균분별여서사유간균、기산유간균화보가리아유간균조합재순두유음료생장산산능력상당；응용간락유간균、서사유간균、보가리아유간균여기산유간균，배비의차위6∶1.5∶1∶1시，교기타조합유명현제고。발효생성적대두산유산도괄의、발효속도최쾌、산유음료조직형태균균、향미봉부유화。
The fermentation of four lactobacillus of lactobacillus casei, lactobacillus acidophilus, Bulgarian lactobacillus and lactobacillus helveticus with different strains combination in the soybean milk were studied. The optimal proportioning for lactobacillus interbreeds of pH value, acid value and sensory qualities were determined. The results showed that growth abilities were equal of the combination of lactobacillus casei with lactobacillus aci-dophilus, Bulgarian lactobacillus and lactobacillus helveticus. The ratio of lactobacillus casei, lactobacillus helveti-cus and Bulgarian lactobacillus with lactobacillus acidophilus were 6∶1.5∶1∶1, it showed better growth abilities. The lactococcus were proper acid, fast fermentation rate, soft texture and rich flavor.