Lactobacillus acidophilus KCCM 32820과 Propionibacterium freudenreichii KCCM 31227을 MRS, RCM, MRS와 RCM 합성배지 및 whey broth에 배양하여 OD(Optical Density), pH, 총산도, 생균수 등의 생육특성을 조사하였다. L. acidophilus KCCM 32820을 NRS 배지에서 배양시 균 증식, 총산도 값의 증가율 및 pH 저하율은 9-21시간에 가장 컸으며, P. freudenreichii KCCM 31227을 RCM 배지에서 배양시에는 균의 증식, 총산도 값의 증가율 및 pH 저하율은 24-60시간에 가장 컸다. 또한 합성배지에서 P. freudenreichii KCCM 31227의 pH와 총산도 변화는 18-54시간에 가장 높았다. When broth에서는 L. acidophilus KCCM 32820이 P. freudenreichii KCCH 31227보다 균의 성장이 좋았으며, 두 균 모두 6%보다 12% whey broth에서, 고압증기멸균보다 저온살균한 whey broth에서 높은 균수를 나타냈고, 저온살균한 12% whey broth에서 증식이 가장 높았다.
This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 in MRS (De Man-Rogosa-Sharpe), RCM (Reinforced Clostridial Medium) and whey broth. Bacterial growth, increase rate of TTA (Total Titratible Acidity) and decline rate of pH in broth were the greatest in 9-21 hr after culturing Lactobacillus acidophilus KCCM 32820 in MRS. Those were the greatest in 24-60 hr after culturing Propionibacterium freudenreichii KCCM 31227 in RCM. However changes of pH and TTA of broth were the greatest in 18-54 hr after culturing Propionibacterium freudenreichii in RCM after culturing Lactobacillus acidophilus in MRS for 36 hr. Viable cells of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 revealed larger numbers in 12% whey broth than in 6% whey broth. These also showed larger numbers in pasteurized whey broth than in sterilized whey broth. Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 grew best in pasteurized 12% whey broth.
