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KMID : 1134819970260050872
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 5 p.872 ~ p.877
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Utilization of Soybean Curd Whey as a Medium for Lactobacillus acidophilus and Acid - and Bile - tolerance of Cultured Strains
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Chung Soo-Hyun
Suh Hyung-Joo
Lee Ho
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Abstract
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Soybean curd whey(SCW) containing plenty of nutrients is the discarded by-product in soybean curd processing. To test the potential utilization of SCW as a medium for the cultivation of Lactobacillus acidophilus, the chemical composition of SCW, as well as the growth, acid production, acid-tolerance, and bile-tolerance of L. acidophilus in SCW-based media were investigated. Sucrose and stachyose, the main free sugars of SCW, were 0.42% and 0.41%, respectively. SCW contained 36.1 ㎎/L of total free amino acids. L. acidophilus KFRI 150 showed lower cell growth and acid production in SCW than those in MRS broth. In optimized SCW-based medium supplemented with 1.0% glucose, 0.5% yeast extract, and 0.2% K₂HPO₄, the growth and acid production of L. acidophilus KFRI 150 increased by twice against those in SCW. In optimized SCW-based medium, the viable counts of four L. acidophilus strains were mostly at the level of 10^9/ml, which is similar to those in MRS broth. Each acid-tolerance and bile-tolerance of four L. acidophilus strains cultured in optimized SCW-based medium and MRS broth showed no dist-inguishable difference.
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KEYWORD
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soybean curd whey, Lactobacillus acidophilus, medium, acid-tolerance, bile-tolerance
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