The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Development of Pretreatment and Mixed Culture Processes for Plant Originated Lactic Acid to Produce a Functional Lactic acid Beverage

대두 전처리 공정 및 식물 유래 유산균 혼합 배양에 의한 기능성 유산균 음료 생산기술 개발

  • Received : 2011.02.22
  • Accepted : 2011.03.16
  • Published : 2011.03.30
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Abstract

This study was conducted to establish process conditions for plant-originated lactic acid production using a mixed culture of plant originated lactic acid bacteria, Lactobacillus sakei B2-16, and Lactobacillus plantarum P23, which were isolated from kimchi, and Bacillus subtilis, which was TP6 isolated from Denjang. Soybean medium was pretreated for 10 minutes at $110^{\circ}C$ and hydrolyzed with 0.2%(w/v) cellulase at $55\sim60^{\circ}C$ for at least 2 hrs. The quality of the final fermentation product was influenced by the inoculation ratio of the Lactobacillus sakei B2-16, Lactobacillus plantarum P23, and Bacillus subtilis TP6. The optimum microorganism inoculation ratio was 1:0.7:0.3, Lactobacillus sakei B2-16: Lactobacillus plantarum P23: Bacillus subtilis TP6, respectively. The sensory characteristics of the product were a refreshing sourness and a soft flavor.

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References

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