Stimulatory effect of shiitake mushroom extract on lactic acid fermentation
1996
Vargas, M. (Miyazaki Univ. (Japan). Faculty of Agriculture) | Ohashi, T.
Shiitake mushroom extract, obtained from industrial wastes of dry shiitake was found to reduce the coagulation time of 20% reconstituted skim milk (wt/v%) by stimulating the bacterial growth of Lactobacillus delbrueckii subsp. bulgaricus B-5b. A time-course study of the lactic acid production rates was conducted at its optimal temperature (37 degrees C), with and without the addition of the extract. Maxima at 12 and 15 hr were obtained, with production rates of 140 and 90 mg% lactic acid/hr, respectively. At these maxima, pH values in both media were around 4.90, and below that point, the fermentative activity of the bacteria was gradually inhibited by the increasing concentration of lactic acid inthe medium
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