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http://dx.doi.org/10.3746/jkfn.2015.44.4.602

Fermentation and Microbial Characteristics of Korean Traditional Fermented Milk, Tarak  

Jung, Jin-Kyoung (Department of Food and Nutrition, Sungshin Women's University)
Ko, Seong-Hee (Department of Food and Nutrition, Sungshin Women's University)
Oh, Se-Wook (Department of Food and Nutrition, Kookmin University)
Lim, Ji-Young (Department of Food and Nutrition, Kookmin University)
Chun, Tae-Hoon (Division of Biotechnology, Korea University)
Kim, SooA (R&D Center, Korea Yakult Co. Ltd.)
Myoung, Kil-Sun (R&D Center, Korea Yakult Co. Ltd.)
Jang, Sung Seek (R&D Center, Korea Yakult Co. Ltd.)
Huh, Chul-Sung (Graduate School of International Agricultural Technology, Seoul National University)
Han, Young-Sook (Department of Food and Nutrition, Sungshin Women's University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.4, 2015 , pp. 602-609 More about this Journal
Abstract
In this study, for modernization of Korean traditional fermented milk, Tarak was made using four kinds of commercial Makgeolli based on the ancient cookbook Suwoonjabbang. Samples of Tarak were periodically collected during 24 h of fermentation at $37^{\circ}C$. After fermentation, changes in pH, titration acidity, and viscosity were analyzed. Fermentation metabolites, including organic acids and free sugars, were analyzed by HPLC. Numbers of yeast and lactic acid bacteria during 24 h of fermentation were measured. The pH of Tarak significantly decreased (P<0.01), whereas its acidity significantly increased (P<0.01) during fermentation. The viscosity increased during 8~24 h of fermentation until curd was separated in Tarak. The level of ethanol increased from 0.37~0.52 mg/mL to 0.51~0.71 mg/mL during 24 h of fermentation. Lactic acid and lactose were the major organic acid and free sugar in Tarak, respectively. The number of lactic acid bacteria increased from 5.23~6.25 log CFU/mL to 9.87~10.41 log CFU/mL at the beginning during 24 h of fermentation. The number of yeast increased from 5.14~6.47 log CFU/mL to 6.99~7.73 at the beginning during 24 h of fermentation at $37^{\circ}C$. The major strains of Tarak were Pediococcus acidilactici, Lactobacillus fermentun, Lactobacillus curvatus, and Saccharomyces cerevisiae. Therefore, we concluded that Tarak was a fermented milk by both lactic acid bacteria and yeast, which was similar to koumiss or kefir.
Keywords
Tarak; Korean traditional fermented milk; microbial characteristics; fermented milk;
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Times Cited By KSCI : 3  (Citation Analysis)
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