Fermentation of Soy Milk by Lactic Acid Bacteria. A Review.
Fermentation of Soy Milk by Lactic Acid Bacteria. A Review.
复制标题
乳酸菌发酵豆奶。
DOI：
10.4315/0362-028x-42.11.895
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发表时间：
1979
影响因子：
2
通讯作者：
K. Steinkraus
中科院分区：
文献类型：
--
作者：
B. Mital;K. Steinkraus
用乳酸菌发酵豆奶提供了一种保存豆奶的方法，并可以改变其特有的风味和质地，使其更适合西方人的口味。可以制作具有可接受的质地和干净的酸味的豆奶酸奶类产品。发酵生物体的选择仅限于那些能够发酵豆奶典型糖的生物体。即水苏糖、棉子糖或蔗糖，除非将所需培养物发酵的糖添加到豆奶中。在豆奶中使用水苏糖和棉子糖可以减少其在肠道中产生胀气的倾向，从而提高消化率和可接受性。关于豆奶中乳酸菌的活性还需要进一步研究。
Fermentation of soy milk with lactic acid bacteria offers a means of preserving soy milk and the possibility of modifying the characteristic flavor and texture to make it more acceptable to Western taste. It is possible to make soy milk yogurt-like products with acceptable texture and clean acid flavor. The choice of fermenting organisms is limited to those that can ferment the sugars typical of soy milk. i.e. stachyose, raffinose or sucrose, unless sugars fermented by the desired culture(s) are added to the soy milk. Utilization of stachyose and raffinose in soy milk should decrease its tendency to produce flatulence in the intestinal tract and therefore improve the digestibility and acceptability. Further research is needed regarding activity of the lactic organisms in soy milks.