Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 2, Pages 477-485Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2014.02.025
Keywords
Lactic acid bacteria; Fermented soymilk; Exopolysaccharide; Physicochemical characteristics; Rheological properties
Categories
Funding
- High-Tech Research and Development Program of China [2011AA100903, 2013BAD18B01-4]
- National Natural Science Foundation of China [31201422, 31371807]
- Specialized Research Fund for the Doctoral Program of Higher Education of China [20110097120028, 2013009711 0022]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
Ask authors/readers for more resources
Growth of Lactobacillus plantarum 70810, Lactobacillus rhamnosus 6005 and a commercial yogurt starter culture in soymilk was investigated in the present study. It was found that the fermented soymilk using L. plantarum 70810 had significantly higher viable cell counts, water holding capacity (WHC, 88.27%), apparent viscosity (1840.35 mPa s) and exopolysaccharide (EPS) amount (832.15 mg/L) than the other two starter cultures in soymilk. Direct observation of microstructure in fermented soymilk indicated that the network structures of EPS-protein could improve the texture of fermented soymilk. Considering that the beneficial effects of L plantarum 70810 in fermented soymilk, volatile compounds in fermented soymilk were further identified. Then the growth and fermentation characteristics of L plantarum 70810 including changes in viable cell counts, pH, titratable acidity, apparent viscosity and EPS production during storage were investigated. In comparison to original soymilk base, the concentrations of the characteristic flavor compounds for fermented soymilk using L. plantarum 70810 increased, whereas hexanal, 2-pentylfuran and 2-pentanone in relation to beany flavor of soymilk decreased. In addition, fermented soymilk using L plantarum 70810 maintained high viable cell count (>10(8) cfu/mL), apparent viscosity (966.43 mPa s) and amounts of EPS (635.49 mg/mL) during storage at 4 degrees C for 21 days. (C) 2014 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available