Study on improving the fermentation performance of Lactobacillus acidophilus in soybean milk

In this study,Single curves and the mixed lactic acid bacteria acid production curves of Lactobacillus acidophilus,Lactobacillus bulgaricus and Streptococcus thermophilus bacteria fermented soybean milk were determined.By using the cross-experimental analysis method,their impact on the quality of fermented soybean milk were studied.Also,the quality changes of mixed bacteria and single-strain fermented soybean milk were compared during storage period.The results shows that Lactobacillus acidophilus,Lactobacillus bulgaricus are the main factors in fermented soybean milk,followed by Streptococcus thermophilus;In accordance with the proportion of 2.2%Lactobacillus acidophilus,3.0%Lactoba cillusbulgaricusand1.8%Streptococc-us thermophilus to co-ferment soybean milk,we can get organized state and good taste,which overcomes the defects of single Lactobacillus acidophilus in fermented soybean milk that produce acid slowly,curd for a long time,not high number of viable cells and fast-decreasing viable cells during storage period.