• Title/Summary/Keyword: M35

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Production Process and Physiochemical Characterization of Low-sugar Yuzu Syrup (대체 감미료를 활용한 저당 유자 시럽 제조 및 이화학적 특성 조사)

  • Yunha Bak;Bo-Bae Lee;Ae Eun Im;Jeong-Yong Cho;Seung-Hee Nam
    • The Korean Journal of Food And Nutrition
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    • v.37 no.2
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    • pp.67-79
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    • 2024

  • Yuzu (Citrus junos) undergoes traditional processing to create preserved yuzu with a sugar content of 50%. This study aimed to produce low-sugar yuzu syrup using artificial or natural sweeteners instead of sugar. Among artificial sweeteners, maltitol showed minimal browning and lack of deposition at high temperatures. The addition of xanthan gum (0.2%) and carboxymethyl cellulose (0.2%) resolved the issue of layer separation and viscosity decrease of yuzu syrup. Alternatively, grain syrup, a natural sweetener, improved viscosity and homogeneity without the additives. Yuzu syrups were developed using yuzu juice and preserved yuzu, with maltitol (20~40%) or grain syrup (50~70%) as the sweetener. Yuzu syrups containing 35% maltitol (M35) or 55% grain syrup (G55) had less than 5% and 10% free sugar, respectively. These syrups exhibited taste patterns similar to commercial yuzu syrup in analysis using an electronic tongue. Furthermore, M35 and G55 contained yuzu flavonoids at concentrations of 19.82 mg/g and 24.09 mg/g, respectively. Antioxidant activity (DPPH, ABTS radical scavenging) of M35 and G55 was equivalent to 10.55, 17.59 mg/100 g of Vitamin C and 97.39, 33.92 mg/100 g of Vitamin C, respectively. Consequently, M35 and G55 offer promising alternatives to preserved yuzu, providing low-sugar yuzu syrups enriched with functional ingredients.

  • https://doi.org/10.9799/ksfan.2024.37.2.067 인용 PDF

High Concentrated Spore Production of Bacillus thuringliensis by Fed-Batch Processes (유가식 배양공정에 의한 Bacillus thurngiensis의 고농도 포자생산)

  • 박창열;유연우
    • KSBB Journal
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    • v.15 no.3
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    • pp.219-225
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    • 2000

  • Both the production of high spore concentration and high insecticidal activity are required in the production of Bacillus thuringiensis to be used for the bacterial insecticide. In the production of high cell and spore concentrations of B. thuringiensis the continuous fed-batch culture(CFBC) and intermittent fed-batch culture(IFBC) were investigated at $28^{\circ}C$ by maintaining 40% dissolved oxygen concentration. When the final glucose concentration was 50 g/L the maximum viable cell number obtained using the CFBC with linear gradient feeding was $9.37{\times}109$ cells/mL and maximum spore concentration was $8.33{\times}109$ spores/mL which was approximately 84.4% yield of spore formation. When the final glucose concentration was 100 g/L the aximum viable cell and spore concentrations obtained using the IFBC with pH-statb were $1.38{\times}$1010 cells/mL and $1.35{\times}1010$ spores/mL respectively and the yield of spore formation was approximately 97.8%.

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