一株의 乳酸菌(L. bulgaricus)의 耐性에 關하여 = Studies on the Tolerence of a Strain of Lactic Acid Bacteria (L. bulgaricus)

다국어 초록 (Multilingual Abstract)

1.A highly acid productive strain of lactic acid bacteria which was isolated from Kon-kuk milk plant, was identifid as Lactobacillus bulgaricus.
And it was thought to be very useful in milk fermentation.
2.Strong antagonism to the pathgongenic Enterobacteria was found in fermented milk-solution of L. bulgaricus, and the solution was more effective on the two vibrio strains.
3.Antibaterial substance in fermented milk of L. bulgaricus was water soluble and thermostable. And the activity was strong in acidic solution (pH 4.0) and feeble in the neutralized (pH 7.2).
4.During 20 days of preservation (at 25'c), very little increments of lactic acid were observed in fermented milk solution which contains more than 50ppm of D.H.A. But the living cell of lactic acid bacteria was detected in all cases.
5.Active cell of the bacteria was contiually found for 40 days in the formented milk solution which contains 10 ppm. of DHA. while in controlled case for 35 days. And it was also detected in the solution added 50ppm. of D.H.A. after 30 days preservation.

목차 (Table of Contents)

• 1.緖論
• 2.實驗材料 및 方法
• 3.結果 및 考察
• 4.要約