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KMID : 1134820130420060991
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 6 p.991 ~ p.995
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Edible Culture Media from Cereals and Soybeans for Pre-cultivation of Lactic Acid Bacteria
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Park So-Lim
Park Sun-Hyun
Jang Ji-Eun
Yang Hye-Jung
Moon Sung-Won
Lee Myung-Ki
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Abstract
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This study was conducted to develop an edible culture media with various types of cereals and soybeans for the pre-cultivation of lactic acid bacteria (LAB). To manufacture the edible culture media, LAB enrichment media were prepared using cereals such as brown rice (including germinated brown rice, glutinous brown rice, and germinated glutinous brown rice), yellow soybeans (including yellow soybeans, hulled yellow soybeans, germinated yellow soybeans, hulled and germinated yellow soybeans), and black soybeans (black soybeans, hulled black soybeans, germinated black soybeans, hulled and germinated black soybeans). Seven species of LAB were used in the experiment: Lactobacillus (Lb.) farciminis, Lb. homohiochii, Lb. pentosus, Lb. plantarum, Leuconostoc (Leu.) paramesenteroides, Leu. citreum, and Leu. lactis. For edible culture media from cereals, the average viable cell count of the seven starter cultures was 7.6～8.0 log CFU/mL, while that of the MRS culture medium, a synthetic medium, was 9.2 log CFU/mL; thus proliferation was lower by about 1～2 log CFU/mL in starter cultures from cereals compared to the synthetic medium. In the case of the edible culture media from soybeans, most bacteria showed higher proliferation in the hulled and germinated soybean media. In particular, Lb. plantarum showed the highest cell count at 10.08 log CFU/mL. In the case of edible culture media from black soybeans, the proliferation rate was higher in the hulled and germinated black soybean medium. Lb. homohiochii showed the highest proliferation in the hulled and germinated black soybean medium at 9.90 log CFU/mL. All results show that edible culture media using cereals and soybeans are generally good for LAB. Especially, hulled and germinated black soybeans are optimal for the pre-cultivation of LAB medium.
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KEYWORD
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lactic acid bacteria, edible media, kimchi, cereal, soybean
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