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Studies on Growth Characteristics of lactobacillus brevis Isolated from Kimchi - Optimization of Nutrient Composition in Sourdough Media -  

신언환 (울산과학대학 호텔조리과)
Publication Information
The Korean Journal of Food And Nutrition / v.15, no.3, 2002 , pp. 215-219 More about this Journal
Abstract
Growth characteristics of sourdough lactic acid bacteria was investigated to obtain basic informations for sourdough starter. The optimum temperature and pH on bacterial growth and lactic acid production of Lactobacillus brevis UC-22 in sourdough broth were 35'E and around pH 5.5, respectively. And the optimum concentrations of the carbohydrate sources added to the broths was 2% maltose. The acidity significantly increased during growth by Lactobacillus brevis UC-22 fur 18 hours while pH significantly decreased during growth.
Keywords
sourdough; lactic acid bacteria; Lactobacillus brevis.;
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