ass日本风韵熟妇pics男人扒开女人屁屁桶到爽|扒开胸露出奶头亲吻视频|邻居少妇的诱惑|人人妻在线播放|日日摸夜夜摸狠狠摸婷婷|制服 丝袜 人妻|激情熟妇中文字幕|看黄色欧美特一级|日本av人妻系列|高潮对白av,丰满岳妇乱熟妇之荡,日本丰满熟妇乱又伦,日韩欧美一区二区三区在线

The concentration of bioactive components was the key factor to functionality of fermented food. The object was to develop and characterize a sprouted soybeans- based fermented milk by using γ-amino butyric acid (GABA)-producing Lactobacillus plantarum S-35. Inoculation volume, fermentation time and fermentation temperature were studied as single factors affecting the yields of GABA in the fermented milk. The central composite design was used to optimize the fermentation technology. The results were analyzed with the software Design-Expert 8.0.6. Results indicated that the fermentation system model had an extremely significant effect on predicting the results of the test. Results of the response surface optimization test showed that the optimal fermentation condition was as follows: inoculation volume was 3.5%, fermentation time was 27h, and fermentation temperature was 34.5℃. The verification tests demonstrated that the actual yields of GABA was 1.61g/L, and the maximum number of viable probiotics count was 1.60×109CFU/mL. When it was stored at 4℃ after 7d, the product had good quality with sensory evaluation, viable cell numbers and pH value. The research results proposed specific processes and fermentation conditions for GABA enrichment in sprouted soybeans, which can provide a new, natural, and functional food resource.