Microbiological Quality of Fermented Milk Produced by Repeated-Batch Culture(BREWING AND FOOD TECHNOLOGY)

概要

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Using a starter culture containing Lactococcus lactis subsp. cremoris and Acetobacter orientalis, repeated-batch culture for fermented-milk production was carried out for 14 d. The pH decreased to approximately 4.3 and the milk solidified stably when the mixing ratio of fermented-milk to fresh milk was set at a level as high as 10%. The microbial population gradually changed as the culture progressed, and the cell densities of lactic and acetic acid bacteria finally leveled off to constant values. The quality of the fermented-milk became almost constant with respect to the changes in the cell densities of the lactic and acetic acid bacteria. Escherichia coli was then inoculated into the fermented-milk to simulate household contamination. E. coli was washed out with the progress of the repeated-batch culture, and thus showed no adverse effects on the fermented-milk production.
公益社団法人日本生物工学会の論文
2008-01-25