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KMID : 1024620060260020252
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Food Science of Animal Resources
2006 Volume.26 No. 2 p.252 ~ p.256
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Characteristics of Functional Fermented Milk by Mixed Starters of Lactobacillus bulgaricus and Kluyveromyces marxianus
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Yoon Wan-Ho
Nam Bo-Ra
Kim Jin-Man
Kim Chang-Han
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Abstract
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This study was carried out to investigate characteristics of acid and alcohol fermented milk by mixed starters made by Lactobacillus bulgaricus (KCTC 3635) and Kluyveromyces marxianus (KCTC 17212) for 36 hours when the curds were formed. Final pH and titratable acidity were about 4.5 and 0.68%, respectively. The viable cell counts of lactic acid bacteria and yeast for alcohol fermented milk were increased to and , respectively. The ethanol contents increased to 0.35% during fermentation. Antitumor activities of the fermented milk against tumor cell lines, such as HEp-2, HEC-1B, SW-156 and SK-MES-1 showed to 86.6, 70.3, 60.4 and 57.14%, respectively.
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KEYWORD
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alcohol fermented milk, Lactobacillus bulgaricus, Kluyveromyces marxianus, antitumor activity
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