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KMID : 0545119960060010050
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Journal of Microbiology and Biotechnology
1996 Volume.6 No. 1 p.50 ~ p.53
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Characteristics of the Alcoholic Milk Product Fermented by Lactococcus lactis subsp. Iactis TA29 and Saccharomyces exiguus SK2
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HONG, SEOK-SAN
CHA, SEONG-KWAN/KIM, WANG-JUNE/KOO, YOUNG-JO
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Abstract
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A cultured milk product was made by fermenting 10% reconstituted skim milk with Lactococcus lactis subsp. lactis TA29 and Saccharomyces exiguus SK2. L. lactis TA29 and S. exiguus SK2 grew up to 1.0×10^9 and 2.0×10^6 cfu/ml, respectively. After the fermentation 21% of lactose was hydrolyzed, pH was lowered to 4.2, and titratable acidity and alcohol concentration were increased to 0.96 and 0.023%, respectively. When the fermented milk was stored at 4℃ for 9 days, the viable cell counts for L. lactis TA29 and S. exiguus SK2 were 6.5×10^6 cgu/ml, respectively. The alcoholic fermented milk prepared in this experiment was more inhibitory against some pathogenic bacteria including C. perfringens than commercial yoghurt products tested.
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