牛乳中 乳酸菌의 分布 및 그 性狀에 關한 硏究 : 第一報: 光州地方 原乳로부터 Lactobacillus의 分離同定 1. The Identification of Lactobacillus from the Dairy Milk in Kwang Ju Area = Studies on the Distribution and Properties of Lactic Acid Bacteria in Dairy Milk

국문 초록 (Abstract)

光州近郊 牧場으로부터 光州市內 乳處理場으로 蒐集된 生乳中에서 lactobacillus를 分離同定한바 그 結果를 要約하면 다음과 같다.
1. 分離同定된 菌株는 L. casei 38株, L. acidophilus 17株, L. plantarum 8株, L.
leichmannii 4株 및 L. fermentum 3株의 5種이었으며 이들의 出現率은 L. casei 54.3%, L. acidophilus 24.3%, L. plantarum 11.4%, L. leichmannii 5.7% 및 L. fermentum 4.3%었다.
2. 分離同定된 菌株에 對한 酸生成速度 및 最終酸度를 測定한 바 酸生成速度에 있어서는 L. casei 8∼24時間, L. acidophilus 12∼72時間, L. plantarum 24∼72時間 및 L. leichmannii와 L. fermentum 은 48∼72時間에 大部分 酸生成이 完了되었다. 最終 酸度에 있어서는 L. casei 1.95%, L. acidophilus 1.67%, L. plantarum 0.72%, L. leichmannii 0.25% 및 L. fermentum 0.25%로 나타났다.

다국어 초록 (Multilingual Abstract)

To identify the strains of Lactobacillus in dairy milk in Kwang Ju area, 200 milk samples were collected from the milk plant in Kwang Ju city. The 96 strains considered to be Lactobacillus were isolated and of these 70 strains were identified as Lactobacills.
The strains were identified into following five species of Lactobacillus; 38 strains of L. casei, 17 strains of L. acidophilus, 8 strains of L. plantarum, 4 strains of L. leichmannii, and 3 strains of L. fermentum. The frequency of appearance to these strains was 54.3% for L. casei, 24.3% for L. acidophilus, 11.4% for L. plantarum, 5.7% for L. leichmannii, and 4.3% for L. fermentum respectively.
Acid producing capacity and final acidity were investigated on the strains isolated whether the strains could be used as dairy starter. The coagulating time of milk was required 8∼24 hours for L. casei, 12∼72 hours for L. acidophilus, 24∼72 hours for L. plantarum and 48∼72 hours for leichmannii and L. fermentum respectively. The final acidity on the strains showed 1.95% for L. casei, 1.67% for L. acidophilus, 0.72% for L. plantarum, 0.25% for L. leichmannii and 0.25% for L. fermentum respectively.