Abstract:
A method for culturing lactobacillus spp. TSC-66 comprises: (a) culturing lactobacillus spp. TSC-66 (KCTC 8447P) in the culture medium at 30 deg.C for 6-24hrs to obtain the starter; (b) innoculating the obtd. starter the medium, and culturing at 30-40 deg.C with shaking (60-250 rpm) and pouring into air or N2 gas (0.3-0.5 vvm) for 10-48hrs; (c) centrifuging or ultra filtrating the culture broth to obtain the cell. The cell, culture broth, etc is useful as fermenting agent for fermented milk, fermented cream, or pordn. of Kimchi, and additive for feed.
Abstract:
A new lactobacillus sp. KCTC 8458P (I) isolated from swine feces has the following (A) growth pH 1, (B) resistant to swine stomach juice for 100 min., (C) resistant to 5% bile acid, (D) growth at 7-45 deg.C, (E) amygdaline-unusable, and (F) arabinose- fermentable. The lyophilized material of resuspension of cell concen tration of (I) in defatted milk and glutamate sol. is useful for food additive and/or feed additives.