植物蛋白乳酸菌饮品储存过程中乳酸菌的变化规律.docVIP

植物蛋白乳酸菌饮品储存过程中乳酸菌的变化规律 陈倩倩，刘芸，刘波(，刘丹莹，朱育菁，福建省农业科学院农业生物资源所，福建 福州 350003）中图分类号: 文献标识码: plant protein yoghurt during storage CHEN Qian-qian，LIU Yun，LIU Bo(，LIU Dan-ying，ZHU Yu-jing，CAO Yi (Agricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003) Abstract: Using soybean as raw materials, plant protein yoghurt are fermented by FJAT-7928（streptococcus thermophilus），FJAT-7929（lactobacillus bulgaricus）. Then we measured lactic acid bacteria number, acidity and pH value of soybean yoghurt during 4℃ storage. The result