Title: Lactic Acid Fermentation of Soymilk by Mixed Cultures of Lactobacillus acidophilus and Kluyveromyces fragilis
Abstract: Lactobacillus acidophilus (KFCC 12731) 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. acidophilus 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 lactic acid production in soymilk, optimum acid production by the mixed cultures of L. acidophilus and K. fragilis was achieved with a temperature of 35- a 1:5-1:9 (O.D.660) ratio of L. acidophilus to K. fragilis at inoculum, a 0.5-1.0% level of sucrose fortification or a 1.5% level of skim milk fortification and a culture time of 24 hr. Under these conditions the amount of acid produced by the single culture of L. acidophilus and the mixed cultures of L. acidophilus and K. fragilis were 0.17% and 0.43%, respectively, in soymilk, 0.20% and 0.80%, respectively, in soymilk fortified with 1.0% level of sucrose. These indicate that the amount of acid produced by mixed culture is about 2.53-fold greater in soymilk and about 4.0-fold greater in soymilk fortified with 1.0% level of sucrose than that produced by the single culture of L. acidophilus. The amount of acid produced by the single culture of L. acidophilus and the mixed culture with K. fragilis in soymilk fortified with 1.5% level of skim milk were 0.77% and 0.80%, respectively. The amount of acid produced by the mixed culture with K. fragilis was greater than that produced by the single culture of L. acidophilus only in soymilk fortified with lower levels of skim milk than 1.5%, beyond which, the amount of acid produced by the single culture of L. acidophilus and the mixed culture with K. fragilis was demonstrated to be almost same level.
Publication Year: 1987
Publication Date: 1987-01-01
Language: en
Type: article
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Cited By Count: 1
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