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KMID : 0380619870190040355
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 4 p.355 ~ p.360
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Lactic Acid Fermentation of Soymilk by Mixed Cultures of Lactobacillus acidophilus and Saccharomyces uvarum
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Jang Yeon-Soo
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Abstract
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Among the several lactic acid bacteria, Lactobacillus acidophilus showed the highest acid production when it was cultured mixed with Saccharomyces uvarum in soymilk. The highest acid production was obtained in 16 hrs of cultivation when the inoculation ratio of L. acidophilus and S. uvarum was 2:1 and the temperature was 30∼37℃. The acid production was greatly enhanced by the addition of 2.0% sucrose. However, skim milk was not stimulatory in mixed culture. During mixed culture in soymilk, acid production was affected by the enzymatic reaction of yeast.
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