Evaluation of fermentation characteristic of probiotic Lactobacillus plantarum 4 in soymilk

Fermentation characteristics and storage stability of the probiotic Lactobacillus plantarum 4were analyzed by determining pH value,proteolytic activity,viable cells,syneresis of soymilk fermented with Lactobacillus plantarum4,and compared the different processing methods on soybean antinutritional factors(lipoxidase and trypsin inhibitor)for removal of itself limitations.The results revealed that L.plantarum 4grew well in fermented soymilk with good sensory quality,in the process of fermentation.The proteolysis activity and water holding capacity were increased,with the viable cells count of soymilk 2.33×108 CFU/mL and the titration acidity68.91°T at the terminal point of fermentation.There were little differences of the acidity,viable cells and syneresis when stored at low temperature,which indicated that the storage stability was superior to that stored at room temperature.It was concluded that the optimum pretreatment method to inhibit the soybean antinutritional was hot-milling.The results indicated that L.plantarum4had the potential for providing the theory basis to the further practical production.