Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 12 Issue 3
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- Pages.155-160
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- 1979
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
KINETIC STUDIES OF LACTIC ACID FERMENTATION(PART 1) EFFECT OF MECHANICAL AGITATION ON FERMENTATION
유산균 발효에 관한 동력학적 연구(제1보) 발효에 미치는 기계적 교반의 영향
- LEE Keun-Tai (Dept. of Food science and Technology, National Fisheries University of Busan) ;
- HAN Bong-Ho (Dept. of Food science and Technology, National Fisheries University of Busan)
- Published : 1979.09.01
Abstract
Mechanical agitation in fermentation process enhances the fermentation activity of microbes by means of oxygen supply and frequent collision with substrate. However, the fermentation activity of microaerophilic bacteria is inhibited by the excess oxygen resulted from the mechanical agitation. On this account, a a strain of Lactobacillus bulgarius was cultured to know the inhibition effect of the mechanical agitation and determine the optimum conditions for tile process of lactic acid fermentation. The growth rate of L. bulgaricus and the consumption rate of tile substrate revealed an identical pattern in changes. The two rates were constant in the range of the modified Reynolds number of
Lactic acid발효능이 있는 L. bulgaricus의 증식에 미치는 기계적 교반의 효과 및 동력학적 결과는 다음과 같다. 1) L. bulgaricus를 30시간 발효시켰을 때 세균의 농도는 액면변화가 적은
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