Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 2
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- Pages.343-347
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- 1997
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- 0367-6293(pISSN)
Repeated Fed-Batch Fermentation of Wheat Flour Solution by Mixed Lactic Acid Bacteria
혼합 젖산균을 이용한 밀가루 용액의 반복 유가식 발효
- Kim, Sang-Yong (R&D Center, Tong Yang Confectionery Co.) ;
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Noh, Bong-Soo
(Department of Food and Microbial Technology, Seoul Women's University) ;
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Oh, Deok-Kun
(Department of Food Science and Technology, Woosuk University)
- Published : 1997.04.01
Abstract
Effect of culture conditions on the fermentation of wheat flour solution by mixed lactic acid bacteria of Lactobacillus brevis, L. fermentum and L. plantarum was investigated. The optimum temperature for the fermentation of wheat flour solution was
Lactobacillus brevis, L. fermentum과 L. plantarum의 혼합젖산균을 사용하여 배양조건이 밀가루 용액의 발효에 미치는 영향을 살펴보았다. 온도변화에 따른 pH와 총적정산도의 변화를 살펴본 결과 pH의 감소와 총적정산도의 증가가 가장 크게 나타난