嗜酸乳杆菌H602发酵豆乳性能分析

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中图分类号：TS252 文献标志码：A 文章编号：1674-0270（2025）36-0177-04

Analysis of the Fermentation Performance of Soy Milk by Lactobacillusacidophilus H602

LI Mingyu,HE Jiangye (Zhejiang Business College, Hangzhou 31oo53, China)

Abstract: This paper takes Lactobacillus acidophilus H6O2 as the research object,and preliminarily explores the practicalapplication value ofthis strain byevaluating the relevant indicators offermented soymilk.Theresults show thatthe soymilk fermented with Lactobacillus acidophilus H6O2 hasa delicate texture,mellow flavorand high sensory acceptance.Duringthe28-daystorage period,the pHandacidityvalues can be maintained within the optimal drinking range,and the viable bacterialcount remains at1O8 CFU/mL.Itis stilla highlyactivelacticacid bacteria productand has the potential for further industrial application.

KeyWords:Lactobacillus acidophilus; fermented soymilk; viablebacterial count

随着生活质量的提高，人们开始追求健康且有营养的食品，添加营养补充剂以提高食品营养价值成为研发重点。（剩余6257字）