• 한국식품영양과학회지
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• 제24권2호
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• pp.254-260
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• 1995

Yogurt base were prepared from milk added with skim milk powder or Aloe vera powder and femented with lactic acid bacteria(the single or mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus). The yogurt product were evaluated for acid production(pH, titratable acidity), number of viable cell, viscosity, sensory property and quality-keeping property. The composition of organic acid were also analyzed by HPLC. Addition of Aloe vera remarkably accelerated acid production, and titratable acidity of Aloe vera yogurts(1.293∼1.407%) after 24 hours incubation was higher than that of yogurts added with only skim milk powder(9.98∼1.110%). Yogurt fermented with the mixed strain of L. bulgaricus and Sc. thermophilus was more acidic than that of single strains. The propagation of lactic acid bacteria was stimulated by Aloe vera and the number of viable cell after 24 hours incubation were above 9.87log CFU/ml. Viscosity of Aloe vera yogurt(3,860∼4,300CPS) was higher than that of yogurt with only skim milk powder(2,402∼2,604CPS). The overall sensory score of Aloe vera yogurt femented by mixed strain was the best of tested yogurt. When yogurt with Aloe vera was kept at 5℃ for 15 day, it's quality-keeping property was relatively good. The major organic acid of Aloe vera yogurt was lactic acid and lactic acid content of yogurt increased by addition of Aloe vera powder. The citric acid content decreased wtih fermentation and malonic acid, pyroglutaric acid and α-ketoglutaric acid were analyzed out a little.

• 한국미생물·생명공학회지
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• 제36권3호
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• pp.240-245
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• 2008

L. casei 균주를 이용하여 알로에를 발효한 결과 다당체의 분자량이 현저하게 저분자화 되었다. 사염화탄소로 유도된 흰쥐의 간과 혈청에서 간기능 활성, 항산화효소 활성 및 지질과산화에 미치는 발효알로에의 용량별 효과를 조사하였다. 14일 연속적으로 발효알로에(50, 100 mg/kg)을 경구투여 하였다. 알로에 투여군에서 SOD, CAT의 활성은 유의성있게 활성이 증가하였으며, AST, ALT, MDA 함량을 측정한 결과 용량 의존적으로 감소하였다. 이러한 결과로 미루어 볼때 발효알로에는 사염화탄소로 유발된 간독성에 대하여 항산화효소 활성을 증가시키며, 지질과산화를 억제하는 것으로 사료된다.