Effects of Phosphates on the Growth of Lactic Acid Bacteria

인산(燐酸) 염(鹽)이 유산균(乳酸菌)의 생장(生長)에 미치는 영향(影響)

  • Yu, Tae-Jong (Department of Food Technology, College of Agriculture, Korea University) ;
  • Kim, Il-Hwan (Seo Do Chemicals Co., Ltd.)
  • 유태종 (고려대학교 농과대학 식품공학과) ;
  • 김일환 (주식회사 서도화학)
  • Published : 1979.09.15

Abstract

Effects of monosodium phosphate, disodium phosphate, trisodium phosphate, ${\alpha}-polygel$, sodium ultrametaphosphate and sodium tripolyphosphate on the growth of bacteria, pH and acidity in single culture of Lactobacillus bulgaricus and mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus were investigated. Phosphates exerted definite effect in enhancing the growth of the bacteria and acidity of the fermented milk. For the single-culture of Lactobacillus bulgaricus monosodium phosphate and sodium tripolyphosphate were most effective in terms of bacterial growth and acidity, whereas for the mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus monosodium phosphate and disodium phosphate showed the best results. In the presence of the phosphates, particularly of trisodium phosphate, the decrease of viable count of bacteria in fermented milk during storage was reduced significantly. The stability of the fermented milk prepared with the mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus was improved by the addition of phosphates, particularly of monosodium phosphate.

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