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KMID : 0358119830090020041
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Journal of the Korean Public Health Association
1983 Volume.9 No. 2 p.41 ~ p.44
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AN OBSERVATION ON THE VIABILITY RATE OF LACTOBACILLI OF FERMENTED MILK IN TAKJU ACCORDING TO STORAGE TIME
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李元暢/Lee, W.C.
鄭柄鉉/朱二石/李容旭/Joo, B.H./Joo, I.S./Lee, Y.W.
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Abstract
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The authors intended to observation on the viability rate (Contrast Over Previous Start in %) of Lactobacilli of fermented milk in Takju (unfiltrated liquor) according to storage time. The following results have been obtained;
`(1) The viability rate (%) of Lactobacilli of 5% fermented milk in Takju under storage 37°C temperature condition in 48 hrs, has shown that the contrast over previous start (%) were decreased to 48. 5 % after 24 hrs and that of 40.3 g after 48 hrs. In the case of Lactobacilli´ of 10% fermented milk in Takju were decreased to 46.6 % after 24 hrs and that of 33.8 % of after 48 hrs. (FZ413.6, p<0. Ol).
(2) The correlation coefficient of storage period and contrast over previous start in, % was significant level as r=-0.931.
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