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KMID : 1007520000090050322
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Food Science and Biotechnology
2000 Volume.9 No. 5 p.322 ~ p.324
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Growth of Lactic Acid Bacteria and Bifidobacteria in Natural Media using Vegetables , Seaweeds , Grains and Potatos
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Kim, Hye Young
Ji, Geun Eog/Lee, Jong Hwa/Min, Ji Hoon
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Abstract
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To develop fermented foods using various vegetables including seaweeds, grains and potato, fermentabilities of lactic acrd bacteria and bifidobacteria were compared. The growth of most bacteria was improved by adjusting the pH and adding L-cysteine·HCl in media using fruits and vegetables. This effect was more pronounced in Bifidobacterium. Cell growth reaching more than 10^8 cfu/mL was obtained in pH-adjusted and L-cysteine·HCl-added media using cabbage, carrot, Chinese cabbage and spinach. The growths of lactic acid bacteria in various grain and potato media were generally below 10^8 cfu/mL. In potato media growth was markedly inhibited. Our present experimental data will be useful for the development of various fermented products using vegetables, seaweeds and grains.
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