Fermentation of milk by Bifidobacterium bifidum ATCC 11863 - conversion of milk constituents by fermentation.
1988
Goh J.S. | Kwon I.K. | Ahn J.K. | Yoon Y.H.
This research was performed to get the informations needed to manufacture fermented milk products using bifidobacteria as starter culture. The conversion of constituents in the whole milk fermented by Bifidobacterium bifidum ATCC 11863 was investigated, and the results were compared with those by several lactic acid bacteria generally used for the fermented milk products. The use of lactose varied according to the kinds of bacteria, such as B. bifidum, L. acidophilus, L. casei and S. thermophilus. When the whole milk was fermented by B. bifidum, the glucose reached 480 mg per 100 ml; while galactose reached 661 mg per 100 ml when S. thermophilus was grown in whole milk. B. bifidum and L. acidophilus raised the soluble nitrogenous compounds in whole milk after 24 hours at 37deg C, however, there was little change in soluble nitrogenous compounds content of whole milk by L. casei and S. thermophilus. The content of free amino acids was increased by B. bifidum and L. acidophilus after 24 hours at 37deg C; whereas it decreased when L. casei and S. thermophilus were grown. The polyacrylamide gel electrophoresis evidenced no significant change of casein but distinct changes of whey protein were observed by B. bifidum, L. acidophilus, L. casei and S. thermophilus at 37deg C after 24 hours. The change of whey protein was more noticeable when whole milk was fermented by L. acidophilus and L. casei than by B. bifidum and S. thermophilus. The pyruvic acid content was decreased in whole milk after 24 hours at 37deg C by B. bifidum, L. acidophilus, L. casei and S. thermophilus. Lactic and succinic acid were produced during the fermentation of whole milk by B. bifidum, L. acidophilus, L. casei and S. thermophilus. Lactic and succinic acid were produced during the fermentation of whole milk by B. bifidum, L. acidophilus and L. casei but B. bifidum produced less lactic acid than other bacteria. Acetic acid was increased in the whole milk by B. bifidum, L. acidophilus and L. casei after 24 hours at 37deg C. It was increased more rapidly by B. bifidum than by other bacteria; however, it was decreased during the fermentation by S. thermophilus.
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