Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 3
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- Pages.263-272
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- 1987
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- 0367-6293(pISSN)
Lactic Acid Fermentation of Soymilk by Mixed Cultures of Lactobacillus bulgaricus and Kluyveromyces fragilis
Lactobacillus bulgaricus 와 Kluyveromyces fragilis의 혼합배양에 의한 두유의 젖산발효
- Yu, Ju-Hyun (Department of Food Engineering, College of Engineering, Yonsei University) ;
- Lew, In-Deok (Department of Food Technology, Chung-Ju National Technology College) ;
- Park, Chung-Kil (Department of Food Engineering, College of Engineering, Yonsei University) ;
- Kong, In-Soo (Department of Food Engineering, College of Engineering, Yonsei University)
- Published : 1987.06.01
Abstract
Lactobacillus bulgaricus (KFCC 35463) and Kluyveromyres fragilis (KFCC 35458) were inoculated together in soymilk, and then growth characteristics, acid production and the conditions suitable for acid production were investigated. L. bulgaricus produced more acid and the rate of acid production was more rapid when this organism was incubated with K. fragilis in soymilk than when it was incubated singly. Studying the conditions suitable for acid production in soymilk, optimum acid production by the mixed cultures of L. bulgaricus and K. fragilis was achieved with a temperature of
Lactobacillus bulgaricus KFCC 35463과 Kluyveromyces fragilis KFCC 35458 을 두유 배지에 접종하여 생육과 산생성의 특성을 조사한 결과 두유를 L. bulgaricus로 단독발효하는 것보다 K. fragilis와 혼합발효하는 것이 산생성량이 많고 산생성속도가 빨랐다. 이 두 균을 혼합배양하여 산생성을 높이기 위한 배양조건을 검토한 결과는 다음과 같았다. 두유에 sucrose를 1.0% 또는 탈지분유를 1.5% 첨가하고 L. bulgaricus와 K. fragilis 를
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