Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Report on 'Bifidus' yogurt products in the Korean domestic market reflecting its regulated counting of Bifidobacteria according to revised Food Code 2015

2015년 개정된 식품공전에 따른 국내 시장에서 'Bifidus' 요구르트 제품에 대한 비피더스균수 조사

  • Cho, Yong Soo (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Chun, Su-Hyun (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Lee, Kwang-Won (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
  • 조용수 (고려대학교 일반대학원 생명공학과) ;
  • 전수현 (고려대학교 일반대학원 생명공학과) ;
  • 이광원 (고려대학교 일반대학원 생명공학과)
  • Received : 2018.03.09
  • Accepted : 2018.03.20
  • Published : 2018.03.31
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Abstract

Yogurt, which has long been consumed as a longevity food, is characterized by a large number of lactic acid bacteria. The sales of yogurt market have increased for the past three years due to research findings that the intestinal microbial environment is closely associated with many human diseases and the well-being trend of recent consumers. The recent trends in the yogurt market have focused to low sugar content, functionalities such as enhanced immunity, and yogurt for freezing. In addition, recent yogurt products tend to be labeled for certain lactic acid bacteria having functionality in their products. Many yogurts have names of specific lactic acid bacteria on their products, such as 'Activia' and 'Bifidus'. We monitored the 'Bifidus' products in the market for reflecting its regulated counting in their products required to contain more than 10 million Bifidobacteria according to the revised lactic acid bacteria-counting test of Food Code 2015.

Keywords

References

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