Preventive Nutrition and Food Science
- Volume 2 Issue 1
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- Pages.66-70
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- 1997
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Dynamics of Mixed-Cultures of Gluconobacter suboxydans and Saccharomyces uvarum
- Paik, Hyun-Dong (Dept.of Food Engineering Kyungnam University) ;
- Oh, Doo-Whan (Dept. of Biotechnology and Bioproducts Research Center, Yonsei University)
- Published : 1997.03.01
Abstract
A mixed-culture of Gluconobacter suboxydans IFO 3172 and Saccharomyces uvarum IFO 0751 was per-formed in a synthetic medium. the optimal inculum ratio of G. suboydans and S. uvarum for mixed-culture fermentation was 150:1. The optimum pH, incubation temperature and aeration rate for mixed-culture fer- mentation were 5.0, 3