Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Microbial Changes on Storaged Temperature and Time in Lactobacillus Fermented Products

보존온도(保存溫度)에 따른 유산균발효음료내(乳酸菌醱酵飮料內)의 세균변화(細菌變化)

  • 노숙영 (전북대학교 사범대학 가정교육과) ;
  • 송희종 (전북대학교 농과대학 축산과)
  • Published : 1980.06.30
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Abstract

This experiment was investigated for purpose of the clearfying the proper temperature and time needed to preserve the lactobacillus fermented products. The results obtained in this experiment were as follows; 1. The number of microorganisms in the lactobacillus fermented products were almost the same as the FAO value. 2. Microorganisms were stable at $4^{\circ}C$ but unstable at $15^{\circ}C$ and $25^{\circ}C$ in the passing of the time. 3. The range of PH changed was from 3.5 to 4.0. 4. The turbidity of the products was more changeable in groups A, B and D than in groups C and E.

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