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一株의 乳酸菌(L. bulgaricus)의 耐性에 關하여
鄭鎬權,朴麟鍾 건국대학교 1971 學術誌 Vol.12 No.1
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.
鄭鎬權,姜孝源,權泰鍾 건국대학교 1978 學術誌 Vol.22 No.1
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.
Furyl furamide(AF - 2) 가 김치에 미치는 영향
정호권 한국농화학회 1969 Applied Biological Chemistry (Appl Biol Chem) Vol.12 No.1
1) Many bacterial strains identified as Bacillus megeterium, Bacillus subtilis and Bacillus licheniformis were aboundantly found in summer jokal kimchi, but the most dominant strains in summer kimchi were Lactobacillus plantarum and Loctobacllus buchneri. 2) Bacillus groups found in kimchi were sensitive in a low concentration of AF-2, but groups of lactic acid bacteria were resistant to a high concentration of AF-2. 3) Allowable concentration of AF-2 in Korean kimchi is less than 10 p.p.m. 4) AF-2 was not suitable for the juicy kimchi as a preservative because the color of juicy kimchi was somewhat changed into orange red when 10 p.p.m. of AF-2 was added. 5) High concentration of AF-2 leads the hetero-fermentation of kimchi bacteria to the homofermentation. 6) Microflora of kimchi was influenced even in the concentration of 10 p.p.m. but it was impossible to check the acidification of kimchi in summer with 50 p.p.m. concentration of AF-2. 7) About 25% of AF-2 was consumed in kimchi fermentation for day at 23℃-25℃.