Lactic acid fermentation of soymilk by mixed cultures of Lactobacillus bulgaricus and Kluyveromyces fragilis
1987
Yu, J.H. | Park, C.K. | Kong, I.S. (Yonsei Univ, Seoul (Korea R.). Dept. of Food Engineering) | Lew, I.D. (Chungju National Technical Coll., Chungju (Korea R.). Dept. of Food Technology)
Lactobacillus bulgaricus (KFCC 35463) and Kluyveromyces fragilis (KFCC 35458) were inoculated together in soymilk, and then growth characteristics, acid production and the conditions suitable for acid production were investigated. L. bulgaricus produced more acid and the rate of acid production was more rapid when this organism was incubated with K. fragilis in soymilk than when it was incubated singly. Studying the conditions suitable for acid production in soymilk, optimum acid production by the mixed cultures of L. bulgar1382icus and K. fragilis was achieved with a temperature of 35-37 deg C, a 1:2 (O.D. 660) ratio of L. bulgaricus to K. fragilis at inoculum, a 1.0 % level of sucrose fortification or a 1.5 % level of skim milk powder fortification and a culture time of
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