한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권4호
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- Pages.518-525
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- 1988
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- 0367-6293(pISSN)
Lactobacillus casei IFO 3012 와 Kluyveromyces fragilis KFCC 35458의 혼합배양에 의한 두유의 젖산발효
Lactic Acid Fermentation in Soymilk by Single and Mixed Cultures of Lactobacillus Casei and Kluyveromyces fragilis
- Yu, Ju-Hyun (Department of Food Engineering, Yonsei University) ;
- Lew, In-Deok (Department of Food Engineering, Yonsei University) ;
- Park, Chung-Kil (Department of Food Technology, Chung Ju National Technical College) ;
- Lim, Hong-Chul (Department of Biochemical Engineering, University of California)
- 발행 : 1988.08.01
초록
두유를 L. casei로 젖산발효시킬 때 L. casei 단독발효와 효모인 K. fragilis와의 혼합발효에 대하여 검토하였다. 그 결과두유를 L. casei로 단독발효한 경우 보다 K. fragilis와 혼합발효한 경우 산생성량이 많고 산생성속도가 빨랐다. 이 두균을 혼합배양하여 산생성을 높이기 위한 발효조건은 두유에 sucrose를 1.0% 또는 skim milk를 2.0%첨가하고 L. casei와 K. fragilis를 O.D 660값으로
Lactobacillus casei IFO 3012 and Kluyveromyces fragilis(KFCC 35458) were cultured together in Soymilk to investigate the growth characteristics and the conditions suitable for acid Production. L. casei produced more amount of acid rapidly when cultured with K. fragilis in soymilk than when cultured singly. The optimum conditions for acid production by the mixed cultures of L. casei and K. fragilis were achieved with a temperature of