Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese
Dong-Mei Liu1, Li Li2*, Xiao-Quan Yang2, Shi-Zhong Liang1 and Jin-Shui Wang2
1College of Bioscience and Biotechnology, South China University of Technology, 510640 Guangzhou, PR China
2Research and Development Center of Food Proteins, College of Light Industry and Food Science, South China University of Technology, 510640 Guangzhou, PR China
Article history:
Received November 2, 2005
Accepted March 3, 2006
Key words:
Lactobacillus casei ssp. rhamnosus 6013, fermentation, survivability, probiotic soy cheese, HPLC
Summary:
The aim of this study was to develop a new probiotic soy cheese on the basis of chinese sufu. The soy cheese was made from soymilk fermented with soy cheese bacterial starter cultures (DH1 and GH4) and L. rhamnosus 6013. After ripening, probiotic soy cheese sensory scores (standard SB/T 10170-93) were compared to the control. The changes in pH, bacterial growth and the survivability of the potential probiotic L. rhamnosus 6013 during fermentation and storage at 10 °C were examined. After 6 h of fermentation, L. rhamnosus 6013 was capable of growing in soymilk as high as 108–109 CFU/mL. After being stored for 30 days at 10 °C, slight decrease in pH and the viable counts of the strain was noticed. The viable counts of L. rhamnosus 6013, DH1 and GH4 were 107, 106 and 106 CFU/g, respectively, after storage for 30 days. The levels of stachyose, raffinose and sucrose in soy cheese were determined by high performance liquid chromatography. The results indicated that L. rhamnosus 6013 could utilize the soybean oligosaccharides as carbon sources. In addition, 2–4 % of NaCl had little effect on the survivability of L. rhamnosus 6013. It indicated that L. rhamnosus 6013 could withstand the technological processing of soy cheese and had no negative effect on the fermentation and the sensory properties of the soy cheese.
*Corresponding author: 
lili@scut.edu.cn
++86 208 71 14 262
++86 208 71 14 263
