• Applied Biological Chemistry
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• v.49 no.1
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• pp.1-6
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• 2006

This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 in MRS (De Man-Rogosa-Sharpe), RCM (Reinforced Clostridial Medium) and whey broth. Bacterial growth, increase rate of TTA (Total Titratible Acidity) and decline rate of pH in broth were the greatest in 9-21 hr after culturing Lactobacillus acidophilus KCCM 32820 in MRS. Those were the greatest in 24-60 hr after culturing Propionibacterium freudenreichii KCCM 31227 in RCM. However changes of pH and TTA of broth were the greatest in 18-54 hr after culturing Propionibacterium freudenreichii in RCM after culturing Lactobacillus acidophilus in MRS for 36 hr. Viable cells of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 revealed larger numbers in 12% whey broth than in 6% whey broth. These also showed larger numbers in pasteurized whey broth than in sterilized whey broth. Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 grew best in pasteurized 12% whey broth.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.55-61
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• 2007

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 $6\sim12$ hrs and P. freudenreichii KCCM 31227 was in the range of $36\sim108$ hrs. In the mixed culture, production of propionic acid was shown to be greater value in the 10% whey broth than in the 5% whey broth and to be greater value in the low temperature for a long time than in sterilization by autoclave. Maximum production of propionic acid was 8.88 mg/mL in the 10% whey broth fermented at 120hrs. Production of acetic acid was revealed to be greater value in the 10% whey broth than in the 5% whey broth. The production quantity ratio of propionic acid to acetic acid was shown between $2:1\sim3:1$ during the fermentation process.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.6-11
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• 2007

This study was carried out to evaluate the growth characteristics of Propionbacterium freudenreichii KCCM 31227 and production of organic acids in whey broth. Bacterial growth and increase rate of TTA (Total Titratible Acidity) were analysed. Log numbers of Propionibacterium freudenreichii KCCM 31227 was at the highest peak at 7.5${\times}10^7$ cfu/ml in fementation of 72 hr in 12% whey broth treated with low temperature long time method (60$^{\circ}C$, 30min) containing 1% yeast extract. TTA value of 12% whey broth treated with low temperature long time method and containing 1% yeast extract showed the highest peak at 5.2 in fermentation of 72 hr. The increase rate of cells and TTA in whey broth revealed almost the same tendency. Production of propionic and acetic acids showed higher value in the whey broth treated with low temperature long time method.