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http://dx.doi.org/10.9799/ksfan.2011.24.1.117

Development of Pretreatment and Mixed Culture Processes for Plant Originated Lactic Acid to Produce a Functional Lactic acid Beverage  

Cho, Eun-Kyung (Dason Co.)
Cho, Hyung-Yong (Dason Co.)
Kim, Byeong-Cheol (Dason Co.)
Shin, Hae-Hun (Division of Food Service Industry, BaekSeok Culture University)
Cho, Seok-Cheol (Skin Biotechnology Center, KyungHee University)
Kook, Moo-Chang (Department of Marin Biotechnology, Anyang University)
Pyun, Yu-Ryang (Bio Van Co.)
Publication Information
The Korean Journal of Food And Nutrition / v.24, no.1, 2011 , pp. 117-123 More about this Journal
Abstract
This study was conducted to establish process conditions for plant-originated lactic acid production using a mixed culture of plant originated lactic acid bacteria, Lactobacillus sakei B2-16, and Lactobacillus plantarum P23, which were isolated from kimchi, and Bacillus subtilis, which was TP6 isolated from Denjang. Soybean medium was pretreated for 10 minutes at $110^{\circ}C$ and hydrolyzed with 0.2%(w/v) cellulase at $55\sim60^{\circ}C$ for at least 2 hrs. The quality of the final fermentation product was influenced by the inoculation ratio of the Lactobacillus sakei B2-16, Lactobacillus plantarum P23, and Bacillus subtilis TP6. The optimum microorganism inoculation ratio was 1:0.7:0.3, Lactobacillus sakei B2-16: Lactobacillus plantarum P23: Bacillus subtilis TP6, respectively. The sensory characteristics of the product were a refreshing sourness and a soft flavor.
Keywords
Plant Originated Lactic Acid Bacteria(POLAB); total soybean; probiotic; functional beverage; mixed culture;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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