- Volume 24 Issue 6
Changes of Oligosaccharide in Soymilk with Mixed Cultures of Lactobacillus acidophilus and Saccharomyces uvarum
Lactobacillus acidophilus와 Saccharomyces uvarum의 혼합배양에 의한 대두유의 당 변화
- Kong, In-Soo (Department of Biotech. and Bioeng., National Fisheries University of Pusan) ;
- Kong, Jai-Yul (Department of Biotech. and Bioeng., National Fisheries University of Pusan) ;
- Yu, Ju-Hyun (Department of Food Engineering, Yonsei University)
- Published : 1992.12.01
The oligosaccharide metabolism in soymilk was investigated by mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum. When Saccharomyces uvarum was cultured in soywhey, change of oligosaccharide could be shown apparently. However, Lactobacillus acidophilus could not utilize oligosaccharide in soywhey for growth and lactic acid production. During the fermentation of mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum, Saccaharomyces uvarum was supposed to convert oligosaccharide to monosaccharide first and then Lactobacillus acidophilus to convert these produced monosaccharide to lactic acid.