한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권1호
- /
- Pages.120-126
- /
- 1989
- /
- 0367-6293(pISSN)
배양 조건에 따른 유산균의 Diacetyl 생성
The Effects of Culture Conditions on the Diacetyl Production by Lactic Acid Bacteria
- 김동욱 (오뚜기식품(주), 오뚜기 식품연구소) ;
- 정소영 (오뚜기식품(주), 오뚜기 식품연구소) ;
- 박기문 (오뚜기식품(주), 오뚜기 식품연구소) ;
- 최춘언 (오뚜기식품(주), 오뚜기 식품연구소)
- Kim, Dong-Wook (Ottogi Food Research Institute) ;
- Chung, So-Young (Ottogi Food Research Institute) ;
- Park, Ki-Moon (Ottogi Food Research Institute) ;
- Choi, Chun-Un (Ottogi Food Research Institute)
- 발행 : 1989.02.01
초록
Str. diacetylactis와 Leu. cremoris를 commercial culture로부터 분리한 후 멸균된 10%(w/v) 환원 탈지유에 단독 및 혼합(1 : 1) 배양하면서 diacetyl 생성에 미치는 배양 조건에 대하여 검토하였다. 생육최적 온도는 Str. diacetylactis의 경우
Streptococcus diacetylactis and Leuconostoc cremoris were isolated from commercial culture and the effects of culture conditions on the diacetyl production by these strains and their mixture(1:1) were investigated. Optimum temperatures and culture times for the diacetyl production by Str. diacetylactis, Leu, cremoris and their mixture were 60hr at