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

  • Lee, Kyung-Wook (Institute of Dairy Foods Research, Seoul Dairy Co-operative) ;
  • Shin, Yong-Kook (Institute of Dairy Foods Research, Seoul Dairy Co-operative) ;
  • Baick, Seung-Chun (Institute of Dairy Foods Research, Seoul Dairy Co-operative)
  • Published : 1998.02.01

Abstract

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.

이 연구는 발효유 제조시 사용되는 Lactobacillus acidophilus NCFM이 생산하는 lactic acid의 생성변이를 조사하므로써 발효유 제조시 D(-)-lactic acid의 함량을 최소화하고 보존 중의 D(-)-lactic acid의 함량도 최소화하므로써 보다 인체에 유익한 발효유의 제조를 위한 기초적인 정보를 제공하기 위하여 실시되었으며, 그 결과는 다음과 같다. 발효온도는 $37^{\circ}C$에서 산생성이 가장 우수하였으며, D(-)-lactic acid의 비율도 가장 낮았다. 보존온도에 따른 변이에서는 저온에서 후산생성도 적었으며, D(-)-lactic acid의 비율도 가장 낮았다. 또한 처리에 따른 산생성에서는 호기상태에서 산생성이 가장 우수하였으며, D(-)-lactic acid의 함량이 가장 낮았다.

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