Characteristics of Functional Fermented Milk by Mixed Starters of Lactobacillus bulgaricus and Kluyveromyces marxianus

Lactobacillus bulgaricus와 Kluyveromyces marxianus의 혼합 스타터를 이용한 기능성 발효유의 특성

  • Yoon Won-Ho (Department of Food Science and Technology, Seoil College) ;
  • Nam Bo-Ra (Department of Food Science and Biotechnology of Animal Resources, Koukuk University) ;
  • Kim Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Koukuk University) ;
  • Kim Chang-Han (Department of Food Science and Biotechnology of Animal Resources, Koukuk University)
  • 윤원호 (서일대학 식품가공과) ;
  • 남보라 (건국대학교 축산식품생물공학과) ;
  • 김진만 (건국대학교 축산식품생물공학과) ;
  • 김창한 (건국대학교 축산식품생물공학과)
  • Published : 2006.06.01


This study was carried out to investigate characteristics of acid and alcohol fermented milk by mixed starters made by Lactobacillus bulgaricus (KCTC 3635) and Kluyveromyces marxianus (KCTC 17212) for 36 hours when the curds were formed. Final pH and titratable acidity were about 4.5 and 0.68%, respectively. The viable cell counts of lactic acid bacteria and yeast for alcohol fermented milk were increased to $3.2{\times}10^9 CFU/mL$ and $5.3{\times}10^9 CFU/mL$, respectively. The ethanol contents increased to 0.35% during fermentation. Antitumor activities of the fermented milk against tumor cell lines, such as HEp-2, HEC-1B, SW-156 and SK-MES-1 showed to 86.6, 70.3, 60.4 and 57.14%, respectively.


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