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KMID : 0380619840160030285
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 3 p.285 ~ p.290
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Growth Characteristics of Lactic Acid Bacteria in Whey - Soy Milk Mixtures
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Abstract
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Growth characteristics of six lactic acid bacteria in whey-soy milk mixtures were investigated to obtain basic informations for processing cheese-like product by coprecipitation of whey and soy proteins. Streptococcus cremoris and Lactobacillus acidophilus produced more acid than other lactic acid bacteria both in whey-soy milk mixture and in soy milk. Lactic acid fermentation was accelerated in whey-soy milk mixture than in soy milk with all the lactic acid bacteria, and specially with S. lactic and S. cremoris in great extent. The number of viable cell of 1:1 mixed culture of S. lactic and S. cremoris in whey soy milk mixture was about 10 times than in soy milk. It was mainly the effect of lactose in the whey that increased the acid production by lactic acid bacteria in whey-soy milk mixture although the degree of acceleration depended on the ability of microorganism to use carbohydrates. The optimum amount of lactose added to soy milk to accelerate the acid production was 0.8g/ 100m1 soy milk.
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