中文摘要：

采用植物乳杆菌（Lactobacillus plantarum）、戊糖片球菌（Pediococcus pentosaceus）、肠膜明串珠菌（Leuconostoc mesenteroides）3种益生菌对黄浆水进行发酵,利用建立的高效液相色谱法考察菌种、乳粉和糖对发酵过程中大豆异黄酮含量的影响。结果表明：益生菌以7.0 log cfu·mL-1的接菌量接种到黄浆水中37℃发酵24 h后,糖苷型大豆异黄酮含量显著减少,而游离苷元型大豆异黄酮含量显著增加（P〈0.05）,由1.54 mg·L-1增加至15.99~20.33 mg·L-1;黄浆水中添加乳粉和糖均使发酵过程中游离苷元型大豆异黄酮含量显著增加（P〈0.05）。利用高产游离苷元型大豆异黄酮发酵菌株发酵黄浆水,可以提高大豆异黄酮的生物活性,为充分利用黄浆水制备活性发酵饮料提供理论依据。

英文摘要：

Soybean whey were fermented with three probiotics,i.e.Lactobacillus plantarum,Pediococcus pentosaceus and Leuconostoc mesenteroides separately to enhance the nutritional value.There was a significant increase and decrease（P 〈 0.05） in the concentration of isoflavone aglycones and glucosides respectively in fermented soybean whey.Biotransformation had the highest aglycone concentration of 15.99-20.33 mg·L-1after 24 h of incubation at 37℃ with 7.0 log cfu·mL-1inoculation,comparing with 1.54 mg·L-1in unfermented soybean whey.The isoflavone aglycones had a significant increase with the addition of milk powder and sugar（P 〈 0.05）.The results showed that probiotic could enrich the content of isoflavone aglycones of soybean whey and provide the possibility of utilizing probiotic-fermented soybean whey as a bioactive beverage.