• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1059-1064
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• 1998

Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL 1, KD 6, KL 4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1~3 days at 30oC, various fermentation behaviors were observed. The growth rate of mixed culture of KL 1 and yeast was higher than that of single culture by KL 1 alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. Among several bacterial strains, KL 1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL 1 was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1065-1070
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• 1998

Lactic acid bacteria KL 1, KD 6, KL 4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for mixed culture fermentation 3 days at 3$0^{\circ}C$, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and carotene were retained and stabilized as 70~80% level of their initial values after 24 hrs fermentation. And also ethanol was produced as of the range in 9.6mg%(W/V) by the mixed culture fermentation of KL 1 and yeast, however, the content of ethanol in single culture fermentation by KL 1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3mg/ml in fresh juice to about 12mg/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.9
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• pp.1314-1321
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• 2006

The objective of this work was to study the effect of mixed culture solid substrate fermentation of C. tropicalis ZD-3 with A. niger ZD-8 on detoxification of cottonseed meal (CSM), and to investigate the effect of fermentation period, proportion of CSM in substrate, sodium carbonate, minerals and heat treatment on the reduction of free gossypol levels during mixed culture solid substrate fermentation of CSM. Experiment 1: Three groups of disinfected CSM substrate were incubated for 48 h after inoculation with either of the fungi C. tropicalis ZD-3, A. niger ZD-8 or mixed culture (C. tropicalis ZD-3 with A. niger ZD-8). One non-inoculated group was used as the control. Levels of initial and final free gossypol (FG), CP and in vitro CP digestibility were assayed. The results indicated that mixed culture fermentation was far more effective than single strain fermentation, which not only had higher detoxification rate, but also had higher CP content and in vitro digestibility. Experiment 2: CSM substrates were treated according to experimental variables including fermentation period, proportion of CSM in substrate, sodium carbonate, minerals and heat treatment, Then, the treated CSM substrates were inoculated with mixed culture (C. tropicalis ZD-3 with A. niger ZD-8) and incubated at $30^{\circ}C$ for 36 h in a 95% relative humidity chamber. After fermentation ended, FG and CP content of fermented CSM substrate was assayed. The results showed that the appropriate fermentation period was 36 h, and the optimal proportion of CSM in substrate was 70%. Addition of sodium carbonate to CSM substrate was beneficial for fermentative detoxification. Heat treatment could facilitate fermentative detoxification, and supplementation with minerals was instrumental in reducing gossypol levels during mixed culture solid substrate fermentation of CSM.

• Preventive Nutrition and Food Science
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• v.2 no.1
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• pp.66-70
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• 1997

A mixed-culture of Gluconobacter suboxydans IFO 3172 and Saccharomyces uvarum IFO 0751 was per-formed in a synthetic medium. the optimal inculum ratio of G. suboydans and S. uvarum for mixed-culture fermentation was 150:1. The optimum pH, incubation temperature and aeration rate for mixed-culture fer- mentation were 5.0, 3$0^{\circ}C$ and 2.25vvm, reapectively. As a result of batch pure-and mixed-culture fer-mentation, specific growth rate in pure-culture of both strain was lower than that in mixed-culture. The yield of cell mass from S. uvarum exclusively decreased. The growth rate of the mixed-culture was very similar to the pure-culture in the begining of culture, but it has been decreased after 16hrs. In the mean time, S. uvarum in mixed-culture fermentation could grow due to fructose converted, but it could not row in pure-culture fermentation. Thus, the relationship was a sort of commensalism. The kinetic parameters cal-culated through steady-state results during continuous fermentations are as follows :{TEX}$$\mu$_{max1}${/TEX}=0.118({TEX}$h^{-1}${/TEX}), {TEX}$Ks_{1}${/TEX}=0.330(g/L),:{TEX}$$\mu$_{max2}${/TEX}=0.162({TEX}$h^{-1}${/TEX}), {TEX}$Ks_{2}${/TEX}=0.038(g/L). The yield of bacterial cell mass relatively constant, but yield of yest cell mass was gradually decreased.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.76-81
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• 2010

This study was conducted to evaluate the influence of Lactobacillus bulgaricus and/or Sterptococcus thermophilus on the fermentation of yoghurt containing 5% (w/v) buckwheat sprouts. The results revealed that after 12 hours of fermentation the appropriate pH, titratable acidity and number of viable cells were attained. At that time, the rutin content of the buckwheat sprout-added yoghurt prepared by the mixed culture method was not changed, but the quercetin content increased greatly. Conversely, the rutin content of yoghurt that only contained Streptococcus thermophilus was decreased while the quercetin content was increased. The total phenol contents as well as the DPPH radical scavenging activities of both the mixed culture and Streptococcus thermophilus yoghurt did not differ significantly. Taken together, the results revealed that the use of a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus during the preparation of buchwheat sprout-added yoghurt was desirable due to the decrease in pH and increase in titratable acidity and viable cells that occurred after 12 hr of fermentation. Moreover, phytochemicals in buckwheat sprouts such as rutin, quercetin and phenol compounds were comparatively increased during fermentation and influenced the antioxidant activity in buckwheat sprout-added yoghurt.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.17-23
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• 2008

In order to prevent wine quality deterioration caused by strong sour taste from raw and other materials during fermentation of wild grape wine, the various mixed cultures conditions of the deacidification fermentation and the alcohol fermentation process by inoculation of mixed strains were investigated. As a result of mixed cultures process after the inoculation of Schizosaccharomyces pombe and Schizosaccharomyces japonicus with each deacidification fermentation strain in a culture of Saccharomyces sp. SMR-3 which was used in the alcohol fermentation strain of wild grape, cultures for 12 days at $22^{\circ}C$ with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe resulted in the maximum alcohol content at $15.8{\pm}0.2%$ and the minimum with the acidity of $0.44{\pm}0.02%$, the total organic acid of $648.96{\pm}7.14$ mg% and malic acid of $99.30{\pm}1.24$ mg%. Mixed cultures with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe under the optimal condition for the deacidification fermentation of wild grape wine showed 2% higher alcohol content, 51.65% lower acidity, 48.02% lower total organic acid, and 81.12% lower malic acid than a single culture of Saccharomyces sp. SMR-3.

• Microbiology and Biotechnology Letters
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• v.20 no.4
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• pp.430-436
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• 1992

Hydrogen evolution by mixed fermentation of Clostn"dium butyn"cum and photosynthetic bacteria which were capable of consuming clostridial metabolites and evolving hydrogen was investigated. Acetate and butyrate formed from anaerobic clostridial fermentation were efficiently utilized by Rhodopseudomonas sPhaeroides K-7. For complete bioconversion of clostridial metabolites such as acetate and butyrate into hydrogen, mixed culture of both anaerobic organisms forming molecular hydrogen was performed. By the mixed culture, the yield of hydrogen production increased by 20 to 75% and the levels of clostridial metabolites such as acetate, butyrate decreased in the fermentation broth. Influence of cell mixing ratio. mixing time and inoculum level on hydrogen evolution by mixed culture were examined. And then cometabolic pattern compared with in pure culture was observed as time course.

• Microbiology and Biotechnology Letters
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• v.19 no.4
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• pp.413-418
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• 1991

When L, bulgurzcus KFCC 35462 and S. uvarum KFCC 32021 were mixed cultured in soymilk, gorwth of L. bulgaricus was stimulated with growth of S. uvarunz little affected. Cultured in soymilk singly, L. bulgaricus produced only 0.07%) of acids. S. uvarum, cultured singly, produced 0.40% of ethanol and 0.18% of acids. Mixed culture of both produced 0.27% of acids and 0.42% of ethanol. Thus. S. uvarurrz was not much affected in growth and ethanol fermentation by L. bulgariccus, while L, bulgarzcus was stimulated by Sacch. uvarunz in growth but not in acid fermentation.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.696-699
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• 1990

Some mixed culture systems consisting of koji molds and yeast were tested for the ethanol production by simultaneous saccharification and fermentation using polished rice as the substrate. Aspergillus shirousamii showed the highest ethanol production in the mixed culture with Saccharomyces cerevisiae on steamed rice added with 150 ml water in 250 ml Erlenmeyer flask. The optimum initial pH, temperature and specific surface for the ethanol production in this system were 6.5, $30^{\circ}C$, and 0.1, respectively. Under this condition, 12.9% ethanol was produced with inoculation with $5{\times}10^2$ conidia/ml of A. shirousamii and $5{\times}10^6\;cells/ml$ of S. cerevisiae in 10 days.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.348-363
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• 2017

We analyzed the mixed culture characteristics of isolated brewing fungi obtained from Korean traditional nuruk for their development as fermentation starters. In a previous study, we selected appropriate fungi strains based on their large fungi bodies and strong enzyme activities. These fungi strains were mixed cultured under various combination of ratios, pHs and temperatures. As a result, total acidities of R. delemar mixed culture media were higher than those of A. oryzae cultured at $20^{\circ}C$ and $37^{\circ}C$. The pHs of A. luchuensis 34-1 and A. oryzae 37-7 as well as R. delemar 58-8 and A. oryzae 37-7 mixed culture media gradually increased with the culture period. On the contrary, total acidities of the mixed culture media gradually decreased. ${\alpha}-Amylase$ activities of R. delemar 26-4 and R. oryzae 82-7 mixed culture media were strong at $20^{\circ}C$ and pH 4, glucoamylase activities of R. delemar 58-8 and A. oryzae 37-7 were strong at $37^{\circ}C$, pH 3 and 1:2 ratio, and acidic protease activities of R. delemar 26-4 and A. oryzae 78-5 were strong at $20^{\circ}C$, pH 4 and 1:4 ratio. This study provides the optimal mixed culture conditions for fermentation starters based on changes in pH and total acidity, favorable enzyme activities, and fungi varieties.