Fermentation Characteristics of Lactobacillus plantarum ST-III in Soymilk and Storage Stability of Fermented Soymilk

Fermentation characteristics of Lactobacillus plantarum ST-Ⅲ were analyzed by determining growth and acidification curves,proteolytic activity,apparent viscosity and sensory quality of soymilk fermented with L.plantarum ST-Ⅲ.According to the changes of viable cell count,pH value,water holding capacity and organoleptic evaluation,the storage stability of the product was also studied.The results revealed that L.plantarum ST-Ⅲ grew well in fermented soymilk with good sensory quality.Viable cell count and apparent viscosity of soymilk at the end of fermentation were 6.1 × 108 CFU/mL(logarithm value of 8.78) and 0.24 Pa?s,respectively,and good sensory quality was obtained.Little differences in various sensory parameters were observed during low temperature storage(4 ℃),indicating much better stability than room temperature storage.Thus,Lactobacillus plantarum ST-Ⅲ has the advantage and potential to ferment soymilk.