本文研究了乳糖和蔗糖及其添加量对嗜酸乳杆菌和鼠李糖乳杆菌发酵豆腐黄浆水产酸能力、抗氧化能力和抑菌能力的影响，研究结果表明，添加蔗糖能够提高乳酸菌的产酸能力，其中添加5%的蔗糖发酵24 h时，嗜酸乳杆菌和鼠李糖乳杆菌发酵黄浆水的酸度值分别为95.80 oT和93.68 oT；添加蔗糖也可以增强嗜酸乳杆菌和鼠李糖乳杆菌发酵黄浆水的抗氧化能力，其中添加5%的蔗糖发酵48 h后效果最好，还原力分别为2.57和2.47 mM生育酚/mL样品、清除ABTS自由基分别为37.69和37.98 mM生育酚/mL样品、螯合二价铁离子的能力分别为75.69%和78.70%，菌种之间没有显著性差异；此外，发酵24 h的黄浆水可以抑制金黄色葡萄球菌和大肠杆菌的生长，但对蜡样芽孢杆菌没有抑制效果，其中嗜酸乳杆菌发酵的黄浆水抑菌能力更强，添加1%的蔗糖后发酵黄浆水的抑菌能力稍有增强。

Lactose and sucrose were chosen as carbon source and added to tofu whey, after fermentation by Lactobacillus acidophilus and Lactobacillus rhamnosus respectively. The effect of different carbon sources and their additive amount on the produce of acid, the antioxidant and bacteriostatic activity of them were investigated. The results indicated that the addition of sucrose improved the production of acid in the fermentation process, and the titratable acidity of soybean whey with 5% sucrose fermented by Lactobacillus acidophilus and Lactobacillus rhamnosus for 24 h reached 95.80 oT and 93.68 oT, respectively. The addition of sucrose increased the antioxidant activities of fermented soybean whey. After fermentation of 48h by Lactobacillus acidophilus and Lactobacillus rhamnosus with the addition of 5% sucrose, the reducing power was 2.57 and 2.47 mM Trolox/mL fermented soybean whey, ABTS scavenging ability was 37.69 and 37.98 mM Trolox/mL fermented soybean whey, and chelating ferrous was 75.69% and 78.70%. Moreover, it showed inhibitory effect on the growth of staphylococcus aureus and Escherichia coli, but no inhibitory effect on bacillus cereus . After 24 h fermertation, the bacteriostatic activity of soybean whey fermented by Lactobacillus acidophilus was much stronger than that by Lactobacillus rhamnosus. And it was enhanced slightly by adding 1% sucrose.

广州市对外科技合作项目（2013J4500021）