The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 11 Issue 6
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- Pages.683-688
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- 1998
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
The Effect of Composition of Flour Brew on Growth and Activity of Lactic Acid Bacteria
제빵에서 밀가루 Brew의 조성이 젖산균의 생육에 미치는 영향
Abstract
This study was conducted to develop optimal composition of flour brew in order to economically utilize flour brew inoculated by lactic acid bacteria as a starter(mother sponge) in bread-making. Two flour brews were prepared ; one with flour and water, the other with flour, water and NaCl. Various nutrients were added to both flour brews and Lactobacilli deMan Rogosa and Sharpe (MRS) broth to investigate the effect of them on growth and activities of Streptococcus thermophilus, Lactobacillus brevis and their mixed culture in flour brews to be tested with incubation at 37