Comparative Tests on the Acid Tolerance of Some Lactic-Acid-Bacteria Species Isolated from Lactic Fermented Products

젖산 발효제품에서 분리한 유산균의 내산성 비교

  • 심재헌 (한국야쿠르트 유업(주) 연구소) ;
  • 오세종 (한국야쿠르트 유업(주) 연구소) ;
  • 김상교 (한국야쿠르트 유업(주) 연구소) ;
  • 백영진 (한국야쿠르트 유업(주) 연구소)
  • Published : 1995.02.01


We isolated sixty lactic acid bacteria(LAB) from lactic fermented products. Among 60 isolates of LAB, 30 isolates were identified as Lactobacillus casei ssp.(5 strains), Lactobacillus acidophilus(2 strains), Lactobacillus delbrueckii ssp. bulgaricus(6 strains), Lactobacillus plantarum(4 strains), Streptococcus salivarius ssp. thermophilus(11 strains), and Streptococcus faecalis(2 strains). The acid tolerance and bile resistance of 30 LAB were determined. Because the acid tolerance was affected by the initial cell concentrations, the analysis of covariance could be used to remove the effect of initial cells on acid tolerance when testing for differences in acid tolerance among six species. Viability of LAB under acidic condition, pH 3 for 2 hours at $37^{\circ}C$, was significantly different among the species. L. casei and L. acidophilus strains showed great viability, but L. bulgaricus and S. thermophilus strains were very weak in acid tolerance.


acid tolerance;lactic acid bacteria;bile resistance