Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 4
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- Pages.941-947
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- 1998
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- 0367-6293(pISSN)
Isolation and Charactrization of Lactic Acid Bacteria and Yeast from Traditional Andong sikhe
전통 안동식혜로부터 젖산균 및 효모의 분리 및 그 특성
- Kim, Sung (Department of Food Science and Technology, Yeungnam University) ;
- Son, Jun-Ho (Department of Food Science and Technology, Yeungnam University) ;
- Woo, He-Sob (Department of Food Science and Technology, Yeungnam University) ;
- Seung, Tae-Su (Department of Food & Nutrition, Changwon Junior College) ;
- Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
- Published : 1998.08.01
Abstract
We isolated seventy two lactic acid bacteria and two hundred yeast from traditional Andong sikhe. Microorganisms were isolate from 4 kinds of traditional Andong sikhe. The optimum temperature and pH for growth of sikhe yeast, No. SCS 5, was
전통안동식혜로부터 젖산균 L. bulgaricus LBS 47, L. acidophilus LAS 10 및 Lc. lactis LLS 56와 효모 S. cerevisiae SCS 5을 분리하였다. 분리동정한 균들의 pH, 적정산도 및 균수의 변화를 관찰한 결과, SCS 균주는 배양 4시간에 pH 4.5으로 가장 낮았으며 LBS과 LAS 균주의 적정산도는 배양 초기