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KMID : 0665220110240010117
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 1 p.117 ~ p.123
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velopment of Pretreatment and Mixed Culture Processes for Plant Originated Lactic Acid to Produce a Functional Lactic acid Beverage
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Cho Eun-Kyung
Cho Hyung-Young
Kim Byung-Cheol
Shin Hae-Hun
Cho Seok-Cheol
Kook Moo-Chang
Pyun Yu-Ryang
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Abstract
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This study was conducted to establish process conditions for plant-originated lactic acid production using a mixed culture of plant originated lactic acid bacteria, Lactobacillus sakei B2-16, and Lactobacillus plantarum P23, which were isolated from kimchi, and Bacillus subtilis, which was TP6 isolated from Denjang. Soybean medium was pretreated for 10 minutes at and hydrolyzed with 0.2%(w/v) cellulase at for at least 2 hrs. The quality of the final fermentation product was influenced by the inoculation ratio of the Lactobacillus sakei B2-16, Lactobacillus plantarum P23, and Bacillus subtilis TP6. The optimum microorganism inoculation ratio was 1:0.7:0.3, Lactobacillus sakei B2-16: Lactobacillus plantarum P23: Bacillus subtilis TP6, respectively. The sensory characteristics of the product were a refreshing sourness and a soft flavor.
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KEYWORD
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Plant Originated Lactic Acid Bacteria(POLAB), total soybean, probiotic, functional beverage, mixed culture
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