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http://dx.doi.org/10.22424/jmsb.2018.36.1.26

Studies of Tarak, a Korean Traditional Fermented Milk Product  

Yoon, Jin A (Div. of Food and Nutrition, KC University)
Shin, Kyung-Ok (Dept. of Food and Nutrition, Sahmyook University)
Publication Information
Journal of Dairy Science and Biotechnology / v.36, no.1, 2018 , pp. 26-31 More about this Journal
Abstract
Tarak is a traditional Korean fermented milk product, which is prepared by the addition of rice wine to milk. The major microbial strains found in Tarak are Leuconostoc citreum, Lactobacillus plantarum, Lactococcus lactis, Saccharomyces cerevisiae, and Pichia kudriavzevii. The activity of lactic acid bacteria isolated from traditional Korean foods of Taraki against the carcinogenic bacteria Helicobacter pylori, Escherichia coli O157:H7, and Cronobacter sakazakii was characterized. Tarak extract significantly increased the proliferation of T-lymphocyte Jurkat (clone E6-1) cells. Tarak also inhibited the tyrosinase activity and melanin biosynthesis induced by an ${\alpha}$-melanocyte-stimulating hormone in pituitary intermediate lobe.
Keywords
Tarak; probiotics; prebiotics; fermented milk;
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