Characteristics of the Alcoholic Milk Product Fermented by Lactococcus lactis subsp. lactis TA29 and Saccharomyces exiguus SK2

  • Hong, Seok-San (Food Biotechnology Division, Korea Food Research Institute) ;
  • Cha, Seong-Kwan (Food Biotechnology Division, Korea Food Research Institute) ;
  • Kim, Wang-June (Food Biotechnology Division, Korea Food Research Institute) ;
  • Koo, Young-Jo (Food Biotechnology Division, Korea Food Research Institute)
  • Published : 1996.02.01

Abstract

A cultured milk product was made by fennenting 10$\%$ reconstituted skim milk with Lactococcus lactis subsp. lactis TA29 and Saccharomyces exiguus SK2. L. lactis TA29 and S. exiguus SK2 grew up to 1.0 $\times 10^9\;and\;2.0 \times 10^6$ cfu/ml, respectively. After the fermentation 21$\%$ of lactose was hydrolyzed, pH was lowered to 4.2, and titratable acidity and alcohol concentration were increased to 0.96 and 0.023$\%$, respectively. When the fermented milk was stored at $4{\circ}C$ for 9 days, the viable cell counts for L. lactis TA29 and S. exiguus SK2 were $6.5 \times 10^5\;and\;1.6 \times 10^6$ cfu/rnl, respectively. The alcoholic fermented milk prepared in this experiment was more inhibitory against some pathogenic bacteria including C. perfringens than commercial yoghurt products tested.

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