Soybean peptides promote yoghurt fermentation and quality

被引：12
作者：
Hu, Yue [1 ]
Li, You [1 ,2 ]
Liu, Xinqi [1 ,2 ]
机构：
[1] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Engn & Technol Res Ctr Food Addit, Beijing, Peoples R China
[2] Beijing Technol & Business Univ, Sch Food & Hlth, Dept Food Qual & Safety, 33 Fucheng Rd, Beijing 100048, Peoples R China
来源：
BIOTECHNOLOGY LETTERS | 2020年 / 42卷 / 10期
基金：
国家重点研发计划;
关键词：
Lactic acid bacteria; Soybean peptides; Yoghurt texture; Yoghurt flavor; Yoghurt sensory evaluation; LACTIC-ACID BACTERIA; STREPTOCOCCUS-THERMOPHILUS; LACTOCOCCUS-LACTIS; GROWTH; PRODUCT; YEAST; REQUIREMENTS; NITROGEN;
D O I：
10.1007/s10529-020-02912-2
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Objectives This research paper was to investigate the influence of soybean peptides addition on viable count of lactic acid bacteria, physicochemical parameters, flavor, and sensory evaluation of yoghurt. Results The number of fermenting strains (Streptococcus thermophilus + Lactobacillus delbrueckii subsp. bulgaricus) cells in yoghurt (stored at 4 degrees C for 19 days) added with 0.2% (w/v) of soybean peptides (808.34 Da) reached 1.4 times higher bacterial number than in the control group. A total of 34 volatile substances were detected in this study, while there were 22 volatiles occurred in the control group yoghurt, 30 volatiles were detected in yoghurt added with 0.2% soybean peptides. There was no significant difference in sensory evaluation (p > 0.05) between the yoghurt with and without soybean peptides. Conclusions In our study, the addition of soybean peptides (0.2%) can be effective both in maintaining the viable bacterial count and yoghurt quality.
引用
收藏
页码：1927 / 1937
页数：11
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