한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권1호
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- Pages.161-167
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- 1998
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- 0367-6293(pISSN)
Kluyveromyces marxianus와 젖산균의 혼합배양에 의한 치즈 유청의 알코올 발효
Alcohol Fermentation of Cheese Whey by Kluyveromyces marxianus and Lactic Acid Bacteria
- Shim, Young-Sup (Department of Biological Resources and Technology Yonsei University) ;
- Kim, Jae-Won (Department of Biological Resources and Technology Yonsei University) ;
- Yoon, Sung-Sik (Department of Biological Resources and Technology Yonsei University)
- 발행 : 1998.02.01
초록
치즈 제조시 생기는 부산물인 유청을 이용하여 알코올 발효 음료를 만들기 위해 유당을 이용하는 효모인 K. marxianus KCCM 32422와 유당을 이용하지 않는 S. cerevisiae KCCM 12028의 2종류의 효모 균주와 7균주의 젖산균을 혼합 배양하여 알코올 생성량
Whey is by-product from natural cheese manufacturing process. For alcoholic fermentation, the initial lactose content and pH were adjusted to 4.5% and 4.2, respectively. Two strains of yeasts (Kluyveromyces marxianus, Saccharomyces cerevisiae) and seven strains of lactic acid bacteria (Lactobacillus brevis, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus lactis, Leuconostoc cremoris, Lactococcus lactis and Streptococcus thermophilus) were examined for their alcohol production and sensory acceptability. Ethanol content in the whey fermented by lactose-fermenting K. marxianus was 2.8% at 4th day of incubation and that fermented by nonlactose fermenting S. cerevisiae was 0.2%. In case of mixed fermentation with yeasts and tactic acid bacteria (LAB being inoculated at 0 hr), the maximum ethanol production was obtained in the sample inoculated at 16 hr by s. cerevisiae, and in the sample inoculated at 24 hr by K. marxianus. The optimum temperature was