한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제32권5호
  • /
  • Pages.560-564
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  • 2019
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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전처리 방법이 유산균수 측정에 미치는 영향

Effect of Pre-Treatment Methods on the Measurement of Probiotic Cell Count

  • 강주영 (순천대학교 식품공학과 대학원) ;
  • 이서현 (순천대학교 식품공학과 대학원) ;
  • 박은지 (순천대학교 식품공학과 대학원) ;
  • 김중범 (순천대학교 식품공학과)
  • Kang, Ju-Yeong (Major in Department of Food Science and Technology, Sunchon National University) ;
  • Lee, Seo-Hyun (Major in Department of Food Science and Technology, Sunchon National University) ;
  • Park, Eun-Ji (Major in Department of Food Science and Technology, Sunchon National University) ;
  • Kim, Jung-Beom (Major in Department of Food Science and Technology, Sunchon National University)
  • 투고 : 2019.08.08
  • 심사 : 2019.09.16
  • 발행 : 2019.10.31
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초록

The purpose of this study was to analyze the effects of the pre-treatment method on the measurement of probiotic cell counts. The probiotic cell count was not significantly different in the pre-treatment method such as experimenters, diluted solution, medium, and homogenization duration. The mean value of probiotic cell count with capsule was $2.2{\times}10^{10}{\pm}9.5{\times}10^9CFU/g$. This probiotic cell count was converted into $2.8{\times}10^{10}{\pm}1.2{\times}10^{10}CFU/g$ based on the net weight. The mean value of probiotic cell count without capsules was $4.3{\times}10^{10}{\pm}1.8{\times}10^{10}CFU/g$. As a result of this comparison, probiotic cell count showed significant difference with and without capsules. Thus, it is suggested that the probiotic cell count is measured by removing the capsule in capsule probiotics.

키워드

참고문헌

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