Research on Immobilized Lactic Acid Bacteria Fermented Soybean Yoghurt Technique

This research studies the fermentation conditions using immobilized lactic acid bacteria to produce soybean yoghurt. The deodorization method is discussed to eliminate beany taste in the soymilk. The determined optimum process conditions of immobilized lactic acid bacteria fermented soybean yogurt is as follows: Lactobacillus bulgaricus and Streptococcus thermophilus ratio of 2 ∶1, inoculation amount 5%, sucrose 8%, soybean milk and milk ratio of 1∶2. Under this condition, the adoption of continuous fermentation method can produce nutritious soybean yoghurt with desired flavor and taste.