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KMID : 0903520070500010006
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2007 Volume.50 No. 1 p.6 ~ p.11
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Effect of Whey Broth’s Sterilization Method and Yeast Extract on Growth Characteristics of Propionibacterium freudenreichii KCCM 31227
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Lee Jeong-Hoon
Yun Mi-Suk
Lee Si-Kyung
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Abstract
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This study was carried out to evaluate the growth characteristics of Propionibacterium freudenreichii KCCM 31227 and production of organic acids in whey broth. Bacterial growth and increase rate of TTA (Total Titratible Acidity) were analysed. Log numbers of Propionibacterium freudenreichii KCCM 31227 was at the highest peak at 7.5 × 107 cfu/ml in fermentation of 72 hr in 12% whey broth treated with low temperature long time method (60oC, 30 min) containing 1% yeast extract. TTA value of 12% whey broth treated with low temperature long time method and containing 1% yeast extract showed the highest peak at 5.2 in fermentation of 72 hr. The increase rate of cells and TTA in whey broth revealed almost the same tendency. Production of propionic and acetic acids showed higher value in the whey broth treated with low temperature long time method.
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KEYWORD
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Propionibacterium freudenreichii KCCM 31227, whey broth, growth characteristics, TTA, propionic acid
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