醱酵食品添加物의 能力 및 安全性確認 硏究 : -第二報 乳酸菌製劑食品의 活性能力試驗- -PartⅡ Activity Test of Lactic Acid Bacterial Food and Drugs- = Studies on the Quality Test(Activity and Stability) of Fermentation Food Additives

다국어 초록 (Multilingual Abstract)

This work was carried out to investigate the acid producing activity, tolerance and other important characteristics of the strains isolated from the market yogurt drinks (fermented milk or fomented milk drinks) and lactic bacterial drugs (control agent of entero-bacteria).
And obtained results were as in the followings.
1. Almost of the strains isolated from market yogurt drinks were identified as Lactobacillus bulgaricus and two of them were Lactobacillus acidophillus. The specially aerobic strains isolated from lactic acid bacterial drugs were identified as Bacillus subtilis and anaerobics were Clostridium butylicum, Sporolactobacillus inulinus, Streptococcus faecalis and Bifidobacterium bifidum.
2. Concentration of active lactic acid bacteria of the market yogurt drinks was found almost as same level, and decreasing tendency of the concentration was commonly seen in every samples during hot summer (high temperature over 35℃).
Acid producing activity of some stronger strains continued for 10 days and weak strains for 6 days in summer.
3. During 6 months of the test period, not any contamination case of pathogenic enter-obacteria was found in market yogurt drink samples.
4. But yeast contamination was so aboundantly seen that the ratio of contaminated case was attained to about 20% in fermented milk and to 80% in fermented drink samples.
5. Maximum acid production of the strains isolated from market yogurt drinks was attained to almost 2.0%, but that of the strains from tactic acid bacterial drugs was less than 0.7% except the Str. faecalis strain.
6. Curd forming and acid producing activities of both L. bulgaricus strains and L. acidophillus strains were almost as same level. And the activities continued for 15 days at temperature of 5℃ and pH of 4.0, but for 7 days at high temperature of 35℃.
7. In high temperature (over 35℃) and loll pH condition (less than 3.6), the old culture of homo fermentative lactic acid bacterial strains isolated from market yogurt drinks were more easily changed to hetero fermentative strains than the young culture of the strains.

목차 (Table of Contents)

• Ⅰ.緖 論
• Ⅱ.實驗材料 및 方法
• Ⅲ.結果 및 考察
• Ⅳ.要 約