Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Assessment of Applicability of a Calcium Carbonate-Alginate Beads as Neutralizer for the High Cell Density Cultivation of Isolated Sourdough Lactic Acid Bacteria

Sourdough에서 분리된 유산균의 고농도 배양을 위한 중화제로서 Calcium Carbonate-Alginate Bead의 이용가능성 평가

  • Jung, Seung-Won (Department of Food Science & Technology, Dongguk University) ;
  • Lee, Kwang-Geun (Department of Food Science & Technology, Dongguk University) ;
  • Kim, Cheol Woo (Korea Advanced Food Research Institute) ;
  • Lee, Su Han (Department of Food Technology and Services, Eulji University)
  • 정승원 (동국대학교 식품생명공학과) ;
  • 이광근 (동국대학교 식품생명공학과) ;
  • 김철우 (한국식품공업협회) ;
  • 이수한 (을지대학교 식품산업외식학과)
  • Received : 2010.05.28
  • Accepted : 2010.07.05
  • Published : 2010.08.30

Abstract

Lab scale experiments were conducted in order to assess the applicability of $CaCO_{3}$-alginate beads as neutralizer for the high cell density cultivation and prepare the direct vat inoculation cultures of isolated sourdough lactic acid bacteria. With increasing the amount of bead and decreasing the diameter of bead in acidic solution, the neutralizing effect of $CaCO_{3}$-alginate bead became higher. In batch process with $CaCO_{3}$-alginate beads, Lactobacillus amylovorus DU-21 isolated from sourdough showed the highest viable cell counts and optical density in MRS broth. The values of viable cell counts and optical density were 9.996 log CFU/mL and 3.97, respectively. Experiments on the conditions which increase viability during lyophilization were carried out and the following results were obtained; 15% glycerol revealed the high cryoprotective effect on the concentrated cultures during lyophilization among the two cryoprotective agents. Consequently, $CaCO_{3}$-alginate beads and 15% glycerol were found to be useful not only to cultivate Lactobacillus amylovorus DU-21 but also to preserve strain.

Keywords