CAJ | 학술논문

以还原力为指标，对经过唾液链球菌嗜热亚种cH9、保加利亚乳杆菌德氏亚种LB和植物乳杆菌LPC-37联合发酵后的乳清抗氧化活性进行研究。结果表明：CH9＋LB和LPC－37比例2：1、接种量3％、发酵时间10h的条件下还原力达到最大，在此条件下发酵的乳清在冰淇淋浆料中添加20％时感官评分最高，而添加量为25％时膨胀率达到最大。
이환원력위지표，대경과타액련구균기열아충cH9、보가리아유간균덕씨아충LB화식물유간균LPC-37연합발효후적유청항양화활성진행연구。결과표명：CH9＋LB화LPC－37비례2：1、접충량3％、발효시간10h적조건하환원력체도최대，재차조건하발효적유청재빙기림장료중첨가20％시감관평분최고，이첨가량위25％시팽창솔체도최대。
In this study, process conditions for the fermentation of whey with Streptococcus saBvarius subsp, thermophilus CH9, Lactobacillus delbrueckil subsp, bulgaricus LB and Lactobacillus plantarum LPC-37 together were optimized to obtain maximum reducing power of fermented whey. The optimum fermentation conditions were determined as follows: 2:1 of CH9 plus LB-to-LPC-37 ratio, 3% of inoculum size, and 10 h of fermentation time. Addition of fermented whey obtained under these conditions provided maximum sensory evaluation score at a level of 20% and maximum overrun at a level of 25%.