Lactobacillus acidophilus, method for fermenting soybean milk by using lactobacillus acidophilus, prepared fermented soybean milk and application thereof

Abstract

The invention relates to the technical field of microorganisms and fermentation, and particularly discloses lactobacillus acidophilus, a method for fermenting soybean milk by using the lactobacillus acidophilus, the prepared fermented soybean milk and an application thereof. The preservation number of the lactobacillus acidophilus HAU-FR7 is CGMCC NO.19253. The lactobacillus acidophilus HAU-FR7 isfacultative anaerobic soybean isoflavone reductive conversion lactic acid bacteria; the growth can be performed under the air oxygen condition; the daidzein and the geniposide in the soybean milk canbe reduced into DHD and DHG in the presence of air oxygen; conversion function is stable, the problem of lactobacilli lacking in facultative anaerobic soybean isoflavone reduction conversion is solved, the scavenging capacity of DHD and DHG on DPPH free radicals is remarkably higher than that of daidzein and genistein, and discovery of the functional lactobacilli has a great promotion effect on development and utilization of functional fermented bean products.

Description

technical field [0001] The invention relates to the technical field of microbes and fermentation, in particular to a kind of Lactobacillus acidicus, a method for fermenting soybean milk by using it, and the prepared fermented soybean milk and its application. Background technique [0002] As early as the 1980s, researchers tried to obtain yogurt by fermenting sterilized soymilk with lactic acid bacteria. It is reported in the literature that the health function of fermented yogurt not only increases compared with soybean itself, but also reduces the anti-nutritional factors in soymilk, reduces immunogenicity, increases amino acid content and the content of bioactive peptides such as antioxidant peptides and blood pressure-lowering peptides. content. The cholesterol content in soy milk fermented by lactic acid bacteria is almost zero, and it does not contain lactose. It is especially suitable for people with lactose intolerance and hypercholesterolemia. In addition, sour so...

AI Technical Summary

Problems solved by technology

[0008] Aiming at the lack of facultative anaerobic soybean isoflavone reduction-transformed lactic acid bacteria in the research and development of existing soybean functional foods, the present invention provides a kind of Lactobacillus acidicus, a method for fermenting soybean milk with it, fermented soybean milk prepared and its application

Images