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KMID : 0903520060490010001
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2006 Volume.49 No. 1 p.1 ~ p.6
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Growth Characteristics of L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 in Whey Broth
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Lee Jeong-Hoon
Cha Wook-Jin
Paik Hyun-Dong
Lee Si-Kyung
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Abstract
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This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 in MRS (De Man-Rogosa- Sharpe), RCM (Reinforced Clostridial Medium) and whey broth. Bacterial growth, increase rate of TTA (Total Titratible Acidity) and decline rate of pH in broth were the greatest in 9-21 hr after culturing Lactobacillus acidophilus KCCM 32820 in MRS. Those were the greatest in 24-60 hr after culturing Propionibacterium freudenreichii KCCM 31227 in RCM. However changes of pH and TTA of broth were the greatest in 18-54 hr after culturing Propionibacterium freudenreichii in RCM after culturing Lactobacillus acidophilus in MRS for 36 hr. Viable cells of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 revealed larger numbers in 12% whey broth than in 6% whey broth. These also showed larger numbers in pasteurized whey broth than in sterilized whey broth. Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 grew best in pasteurized 12% whey broth.
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KEYWORD
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Lactobacillus acidophilus KCCM 32820, Propionibacterium freudenreichii KCCM 31227, whey broth, growth characteristics
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