Separation, identification and growing characteristics of the spoilage microorganisms in soymilk

The microorganisms causing soymilk spoilage were isolated and identified with traditional biochemical, physiological and morphological methods, and they were Klebsiella oxytoca, Serratia marcescens, Klebsiella ozena and Serratia plymuthica. The spoilage course of soymilk was researched by supervising the microbial changes. The growing characteristics of spoilage microorganisms in soymilk under different sterilization conditions, storage temperatures and pH as well as different concentrations of soymilk was studied. The studied results will provide theoretical principle for controlling soymilk spoilage and prolonging the shelf life of products.