한국조리학회지 (Culinary science and hospitality research)
- 제13권1호
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- Pages.55-61
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- 2007
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
유청배지에 Lactobacillus acidophilus KCCM 32820과 Propionibacterium freudenreichii KCCM 31227로 혼합배양시 유기산 생성에 관한 연구
Study on the Production of Organic Acid by Fermentation with Mixed Culture of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 in Whey Broth
- 이정훈 (안산공과대학 호텔조리과)
- Lee, Jeong-Hoon (Dept. of Hotel Culinary Arts, Ansan College of Technology)
- 발행 : 2007.03.30
초록
L. acidophilus KCCM 32820과 P. freudenreichii KCCM 31227의 성장곡선 및 5%와 10% 유청 배지를 고압증기멸균 및 저온살균하여 L. acidophilus KCCM 32820과 P. freudenreichii KCCM 31227을 혼합배양시 생성되는 propionic acid와 acetic acid 양을 측정하였다. L. acidophilus KCCM 32820의 대수기는
This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 and the production of propionic and acetic acids in 5% and 10% whey broth by mixed culture of L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227. Exponential phase of L. acidophilus KCCM 32820 was in the range of
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