The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Yeast Extract and Growth Characteristics of Lactobacillus helveticus ATCC 55163 in MRS and Whey Broth

MRS 및 유청 배지에서 Lactobacillus helveticus ATCC 55163의 생육 특성과 효모 추출물의 영향

  • Yun, Mi-Suk (Dept. of Food Technology, Seoul Health College)
  • 윤미숙 (서울보건대학 식품가공과)
  • Published : 2006.12.31
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Abstract

In this study, the growth characteristics of Lactobacillus helveticus ATCC 55163 were evaluated. The species was cultured in three different types of broths which included the MRS broth, 6%, 12% whey broth, and 6%, 12% whey broth containing 1% yeast extract, respectively. Exponential phase of Lactobacillus helveticus ATCC 55163 was within the range of 3 to 24 hours in the MRS broth and whey broth. The pH value of the whey broth dramatically decreased within the range of 3 to 24 hours. On the contrary, the total titratible acidity(TTA) of whey broth dramatically increased within the same range. During the same time, the lowest pH was showed in the 12% whey broth containing 1% yeast extract, and the highest TTA was showed in the same whey broth. Therefore, the concentration of whey broth and the yeast extract affected the multiplication of the Lactobacillus helveticus ATCC 55163 seriously through the research.

Lactobacillus helveticus ATCC 55163을 MRS 및 6%, 12% 유청 배지와 각각에 효모 추출물을 1% 첨가한 유청 배지에서 배양하여 흡광도, pH, 총 산도 값을 측정하므로서 생육특성을 분석하였다. MRS 및 유청 배지에서의 대수기는 $3{\sim}21$시간으로 나타났고, 유청 배지에서의 pH는 $3{\sim}24$시간에 급격한 감소현상을, 총 산도 값은 이 시간대에 급격히 증가하는 반비례 현상을 보였다. 같은 시간대에 12% 유청 배지에 효모추출물을 1% 첨가하였을 때 다른 시험구보다 높은 생균수, 낮은 pH 값과 높은 총 산도 값을 보여 유청 농도와 효모 추출물이 균의 증식에 영향을 주었다.

Keywords

References

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