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  • Title: Microbiological quality of fermented milk produced by repeated-batch culture.
    Author: Nakasaki K, Yanagisawa M, Kobayashi K.
    Journal: J Biosci Bioeng; 2008 Jan; 105(1):73-6. PubMed ID: 18295725.
    Abstract:
    Using a starter culture containing Lactococcus lactis subsp. cremoris and Acetobacter orientalis, repeated-batch culture for fermented-milk production was carried out for 14 d. The pH decreased to approximately 4.3 and the milk solidified stably when the mixing ratio of fermented-milk to fresh milk was set at a level as high as 10%. The microbial population gradually changed as the culture progressed, and the cell densities of lactic and acetic acid bacteria finally leveled off to constant values. The quality of the fermented-milk became almost constant with respect to the changes in the cell densities of the lactic and acetic acid bacteria. Escherichia coli was then inoculated into the fermented-milk to simulate household contamination. E. coli was washed out with the progress of the repeated-batch culture, and thus showed no adverse effects on the fermented-milk production.
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