D(-) and L(+)-Lactic Acid Determination of Lactobacillus acidophilus during Fermentation and Storage Period

Lactobacillus acidophilus NCFM의 배양 및 저장 중 D(-) 및 L(+)-lactic acid의 변화

  • Published : 1998.02.01


The amount of D(-)-lactic acid in fermented dairy products is very important because the rate of metabolism of D(-)-lactic acid is lower than that of L(+)-lactic acid. The purpose of this study was to investigate the optimum condition during fermentation and storage of yogurt for the formation of isomers of lactic acid by Lactobacillus acidophilus NCFM. The production of acid was excellent at $37^{\circ}C$ of fermentation and the ratio of D(-)-lactic acid was also lower than that of other conditions such as $35^{\circ}C{\;}and{\;}40^{\circ}C$. Among shaking and non-shaking treatment under aerobic condition and anaerobic condition, non-shaking treatment under aerobic condition was the best condition at the production of acid and L(+)-lactic acid during fermentation. During storage at low temperature, a larger amount of L(+)-lactic acid was produced than at higer storage temperature.


L. acidophilus;lactic acid;isomer