Observation of the growth of lactobacteria and yeasts on some food-by-products

Jiang Ping; Liu Zuoyi; Luo Aiping(Department of Food Science, Guizhou University, Guiyang, 550025, China )

food-by-products lactobacteria yeasts fermentation probiotics

The growth adaptability of two strains of Lactobacteria (Lactobacillus bulgaricus and Streptococcus thermophius) and two stratas of yeasts (Saccharomyces ceredsiae and Candida tropicalis) onsome media of food-by-products (Soybean curd residue, wheat bran, Brewer's spent grain, maltoseresidue and wine brewer's grain) with or without pig bled, as well as the possible changes influenced bythe growth of the organisms were observed. The results showed that untreated wine brewer's grain wasnot the suitable medium for the organisms. Crude protein level in the media with blood was much higherthan those without blood,and the growth of the organisms on media with blood was much better thanthose on the media without blood. In general, the organism's number, lactic acid and soluble substance inthe media with blood were increased significantly after fermentation. It was suggested that the nutrient inthe media as well as in animal blood could be utilized by the lactobacteria and yeasts,and some food-by-products with animal blood could be considered as ideal culture media to produce protein-riched probiotics.