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KMID : 1134820090380121811
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 12 p.1811 ~ p.1814
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Changes in the Microbiological Characteristics of Oat Extract by Lactic-bacterial Fermentation
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Lee Chan
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Abstract
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The effect of fermentation with mixed cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus on the microbiological characteristics of oat extract was investigated. Changes in pH, titratable acidity and viable cell populations indicated that growth was better in mixed cultures of L. delbrueckii subsp. bulgaricus and S. salivarius subsp. thermophilus. Growth of S. salivarius subsp. thermophilus in oat extract was more rapid than growth of L. delbrueckii subsp. bulgaricus. Cooperative interaction between two cultures during fermentation of oat extract as in yogurt from cow’s milk was observed, but the intensity was relatively weak.
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KEYWORD
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oat extract, fermentation, mixed culture, cooperative interaction
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