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Identification of A Yeast in the Traditional Fermented Vegetable Juice and Its Soymilk-Clotting Mechanism(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年04期
Page:
648-653
Research Field:
Publishing date:

Info

Title:
Identification of A Yeast in the Traditional Fermented Vegetable Juice and Its Soymilk-Clotting Mechanism
Author(s):
YANG Zuo-yi1; LI Li2
1Faculty of Environmental Science and Engineering，Guangdong University of Technology，Guangzhou，510006；
2 Research Center of Food Protein Engineering，South China University of Technology，Guangzhou 510640，Guangdong，China
Keywords:
Fermented vegetable juice; Yeast; Soymilk clotting; Endopeptidase
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2008.04.0648
Abstract:
The soymilk-clotting conditions and mechanism of the strain SCY1，isolated from the traditional fermented vegetable juice，were studied in this research.The strain was identified as Saccharomyces cerevisiae-according to its biological，biochemical and molecular properties；and it can coagulate soymilk at 7 h after inoculation，the optimum soy-clotting temperature and initial pH value was 35℃ and 6.2.The concentration of lactic acid and acetyl acid in clotting soymilk were 0.099％ and 0.098％(detected by HPLC)，but little endopeptidase activities of the isolated strain were detected by the method of synthetic substrates.It was showed that the clotting mechanism of the strain SCY1 was mainly the effect of the organic acid，and the endopeptidase could contribute to the flavor of the clotting soymilk.

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Last Update: 2014-10-07