著者

バルカス マイノル 大橋 登美男

出版者

日本酪農科学会

雑誌

酪農科学・食品の研究 (ISSN:03850218)

巻号頁・発行日

vol.45, no.3, pp.A-71-A-74, 1996 (Released:2015-10-31)

参考文献数

21

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Shiitake mushroom extract, obtained from industrial wastes of dry shiitake was found to reduce the coagulation time of 20% reconstituted skim milk (wt/v%) by stimulating the bacterial growth of Lactobacillus delbrueckii subsp. bulgaricus B-5b. A time-course study of the lactic acid production rates was conducted at its optimal temperature (37℃), with and without the addition of the extract. Maxima at 12 and 15 hr were obtained, with production rates of 140 and 90mg% lactic acid/hr, respectively. At these maxima, pH values in both media were around 4.90, and below that point, the fermentative activity of the bacteria was gradually inhibited by the increasing concentration of lactic acid in the medium.