Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Identification and Fermentation Characteristics of Lactic Acid Bacteria that Produce Soy Curd With Low Sour Taste

저산미의 두유 커드를 생성하는 젖산균의 동정과 발효 특성

  • Kim, Su-In (Department of Food Science & Technology, Pusan National University) ;
  • Jung, Min-Gi (Department of Food Science & Technology, Pusan National University) ;
  • Lee, Seung-Min (Department of Food Science & Technology, Pusan National University) ;
  • Kang, Moon-Sun (Department of Food Science & Technology, Pusan National University) ;
  • Seong, Jong-Hwan (Department of Food Science & Technology, Pusan National University) ;
  • Lee, Young-Geun (Department of Food Science & Technology, Pusan National University) ;
  • Kim, Han-Soo (Department of Food Science & Technology, Pusan National University) ;
  • Chung, Hun-Sik (Department of Food Science & Technology, Pusan National University) ;
  • Kim, Dong-Seob (Department of Food Science & Technology, Pusan National University)
  • Received : 2017.05.29
  • Accepted : 2017.08.01
  • Published : 2017.08.31
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Abstract

The acidity of soy curd fermented by lactic acid bacteria is a major factor degrading the sensory properties of soy curd. For preparation of soy curd with low sour taste, lactic acid bacteria were separated from kimchi. The lactic acid bacteria which showed yellow-clear zone around the colonies on BCP plate and formed soy curd with low level of acidity were selected. The selected strain was analyzed by 16S rDNA sequence and named as Pediococcus inopinatus Y2. The maximum viable cell number of the soy curd fermented by P. inopinatus Y2 was obtained at 10.73 log CFU/mL at $25^{\circ}C$ for 24 h of fermentation. By the results of panel test, the overall sensory quality of the soy curd produced by P. inopinatus Y2 was higher than that of Leuconostoc mesenteroides No. 4395 and Lactobacillus sakei strain No. 383.

많은 선행연구에서 젖산균 발효 두유 커드의 우수성이 입증이 되었지만 젖산균으로 발효된 두유 커드의 높은 산도는 관능성을 저해하는 주요 요인으로 작용하여 제품의 개발로 이어지기 쉽지 않았다. 본 실험에서는 두유 커드 발효 시 관능성을 높일 수 있는 젖산균을 김치로부터 분리하여 선별된 균주를 이용한 저산도 두유 커드를 제조하였다. 최종 선별된 젖산균은의 16S rDNA 염기서열 분석을 통하여 Pediococcus inopinatus로 동정되었고 P. inopinatus Y2로 명명하였다. P. inopinatus Y2는 $30^{\circ}C$에서 배양 시 가장 빠르게 대수기에 이르는 것으로 나타났으며 $25^{\circ}C$에서 24 시간 발효 시 10.73 log CFU/mL의 최대 생균수를 보였다. P. inopinatus Y2에 의해 발효된 두유 커드의 관능검사 결과 L. sakei strain No. 383, Leu. mesenteroides strain No. 4395에 의해 발효된 두유 커드보다 전반적인 기호도가 높은 것으로 나타났는데 이러한 결과를 토대로 P. inopinatus Y2로 발효된 두유 커드는 식품 개발에 이용할 수 있을 것이라 사료된다.

Keywords

Acknowledgement

Supported by : 부산대학교

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