한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권4호
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- Pages.941-947
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- 1998
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- 0367-6293(pISSN)
전통 안동식혜로부터 젖산균 및 효모의 분리 및 그 특성
Isolation and Charactrization of Lactic Acid Bacteria and Yeast from Traditional Andong sikhe
- Kim, Sung (Department of Food Science and Technology, Yeungnam University) ;
- Son, Jun-Ho (Department of Food Science and Technology, Yeungnam University) ;
- Woo, He-Sob (Department of Food Science and Technology, Yeungnam University) ;
- Seung, Tae-Su (Department of Food & Nutrition, Changwon Junior College) ;
- Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
- 발행 : 1998.08.01
초록
전통안동식혜로부터 젖산균 L. bulgaricus LBS 47, L. acidophilus LAS 10 및 Lc. lactis LLS 56와 효모 S. cerevisiae SCS 5을 분리하였다. 분리동정한 균들의 pH, 적정산도 및 균수의 변화를 관찰한 결과, SCS 균주는 배양 4시간에 pH 4.5으로 가장 낮았으며 LBS과 LAS 균주의 적정산도는 배양 초기
We isolated seventy two lactic acid bacteria and two hundred yeast from traditional Andong sikhe. Microorganisms were isolate from 4 kinds of traditional Andong sikhe. The optimum temperature and pH for growth of sikhe yeast, No. SCS 5, was