鼠李糖乳杆菌与干酪乳杆菌发酵大豆乳工艺分析-analysis of fermentation process of soybean milk by lactobacillus rhamnosus and lactobacillus casei.docxVIP

orthogonal experiment result of the fermentation technology about Lactobacillus rhamnosus fermenting in soybean milk were that inoculation 5% (5×107cfu/ml ) ,initial pH 7.0, fermented temperature 37℃. the fermentation period was 5h, the viable cell numbers reached 1.6×109cfu/mL, pH 4.5, acidity 79.6°T；The orthogonal experiment result of the fermentation technology about Lactobacillus casei fermenting in soybean milk were that inoculation 7% (7×107cfu/ml ) , initial pH 7.0, fermented temperature 37℃. the fermentation period was 4h50min, the viable cell numbers reached 2.3×109cfu/mL, pH 4