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Effects of Yeast Extract and Growth Characteristics of Lactobacillus helveticus ATCC 55163 in MRS and Whey Broth  

Yun, Mi-Suk (Dept. of Food Technology, Seoul Health College)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.4, 2006 , pp. 352-357 More about this Journal
Abstract
In this study, the growth characteristics of Lactobacillus helveticus ATCC 55163 were evaluated. The species was cultured in three different types of broths which included the MRS broth, 6%, 12% whey broth, and 6%, 12% whey broth containing 1% yeast extract, respectively. Exponential phase of Lactobacillus helveticus ATCC 55163 was within the range of 3 to 24 hours in the MRS broth and whey broth. The pH value of the whey broth dramatically decreased within the range of 3 to 24 hours. On the contrary, the total titratible acidity(TTA) of whey broth dramatically increased within the same range. During the same time, the lowest pH was showed in the 12% whey broth containing 1% yeast extract, and the highest TTA was showed in the same whey broth. Therefore, the concentration of whey broth and the yeast extract affected the multiplication of the Lactobacillus helveticus ATCC 55163 seriously through the research.
Keywords
growth characteristics; Lactobacillus helveticus; MRS broth; whey broth;
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