Characterization and Screening of a Strain of Lactic Acid Bacteria for Soybean Milk Fermentation

Strains of lactic acid bacteria was isolated from dairy products,health products and probiotics,and their characteristics were studied by evaluation the curd,curd time,sensory quality,viable count of lactobacillus,acidity and pH value of the fermented soybean milk to obtain a strain with high reproductively ability and fermentation activity.Lactobacillus casei 05-20 was screened from 8 strains of lactic acid bacteria for soybean milk fermentation,with which the viable cell number,pH value,and acidity of the fermented soybean milk reached 1.7×109cfu/mL,4.29,and 79.4°T,respectively.This research could provide references for the development of mixed fermentation of soybean milk and functional soybean foods.