Growth of Lactobacillus acidophilus in Whey-based Medium and Preparation of Cell Concentrate for Production of Probiotics

  • Hong, Seok-San (Food Biotechnology Division, Korea Food Research Institute) ;
  • Kim, Wang-June (Food Biotechnology Division, Korea Food Research Institute) ;
  • Cha, Seong-Kwan (Food Biotechnology Division, Korea Food Research Institute) ;
  • Lee, Byong-H. (Department of Food Science and Agricultural Chemistry, McGill University)
  • Published : 1996.04.01

Abstract

Lactobacillus acidophilus KFRI 233 (of human origin) exhibited a high tolerance to bile. The maximum cell yield was 6.6${\time}10^9 CFU$ per gram of whey in a 5.0% whey medium. Cell growth was improved with the addition of 0.5% thiotone and 0.25% calcium carbonate. Cell growth reached a maximum level of 5.4${\times}10^8$ CFU/ml at 20 h. Eighty-nine percent of the viable cells in the centrifuged concentrate survived freezing at $-70^{\circ}C$ and this frozen concentrate showed no reduction in the viable cell count after 30 days at $-70^{\circ}C$. Eight percent of the viable cells survived freeze-drying after the addition of 1 g/l sodium carbonate before harvesting by centrifuging and this freeze-dried concentrate showed only a slight reduction in the viable cell count after 30 days at $4^{\circ}C$.

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