Fermentation of black bean milk by Bifidobacteria

• Main Authors: Cheng-An Lin, 林正安
• Other Authors: Dey-Chyi Sheu
• Format: Others
• Language: en_US
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/568nje

碩士 === 大同大學 === 生物工程學系(所) === 93 === Black bean milk contains large amounts of proteins and polysaccharides, and other sugar components, including stachyose, raffinose, sucrose, glucose and fructose. When black bean milk was fermented by bifidobacteria, these sugar components were consumed, accompanying with the production of acetic acid and lactic acid. In this study, four bifidobacteria including: Bifidobacterium bifidum BCRC 11844 and 14615, B. adolescentis BCRC 14607 and 14609 were inoculated in black bean milk and milk and the 72-h anaerobic fermentations were carried out in jar fermenters. During fermentation the consumption of sugar component, the growth of bifidobacteria, the decrease of pH were monitored. Furthermore, the fermented milks were stored at chilling temperature for 14 days and the qualities were evaluated by monitoring the viability and the pH of the fermented milks.