【作者】 杜欣； 李理； 刘冬梅；

【Author】 DU Xin,LI Li~*,LIU Dongmei (College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640)

【机构】 华南理工大学轻工与食品学院；

【摘要】 本文主要研究补充碳源对鼠李糖乳杆菌和嗜酸乳杆菌在豆腐黄浆水中的产酸能力,以及对发酵黄浆水的抗氧化和抑菌活性的影响。通过测定酸度和pH值,证明添加蔗糖能够提高乳酸菌的生长活性和产酸能力,而且蔗糖含量越高,产酸能力越强。抗氧化实验结果表明,乳酸菌的发酵作用可以提高黄浆水的抗氧化活性,添加蔗糖和乳糖可以增强其还原力,清除ABTS自由基和螯合二价铁离子的能力,其中添加5%蔗糖的效果更显著。此外,发酵黄浆水可以抑制金黄色葡萄球菌和大肠杆菌的生长,但对蜡样芽孢杆菌没有抑制效果。更多还原

【Abstract】 The research discussed the produce acid ability of Lactobacillus rhamnosus and Lactobacillus acidophilus in tofu whey,and the antioxidant and bacteriostatic activity of fermented tofu whey.Adding sugar can improve the growth activity and acid production of lactic acid bacteria by detecting the titratable acidity and pH value,and sugar content is higher,the stronger the ability to produce acid.The results of antioxidant test indicated that the tofu whey fermented by lactic acid bacteria had higher antioxidant activity,and the power of reducing, scavenging ABTS and chelating ferrous could be improved by adding sugar and loctose,and adding 5%sugar had significant effect. Moreover,fermented tofu whey could inhibit the growth of staphylococcus aureus and Escherichia coli,but had no inhibitory effect on bacillus cereus.更多还原