• 한국식품과학회지
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• 제27권6호
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• pp.939-943
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• 1995

본 실험에서는 Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus salvarius subsp. thermophilus의 혼합균주를 이용한 호상 요구르트의 제조시 $10^{\circ}C$에서 15일간의 저장기간에 따른 휘발성 향미성분과 요구르트 향미의 변화를 조사하였다. 저장기간이 길어짐에 따라 diacetyl을 제외한 acetaldehyde, acetone, ethanol, 2-butanone과 2-heptanone의 함량은 지속적인 증가 경향을 보였다. 그 중 acetaldehyde, acetone과 ethanol 성분은 현저히 증가하였다. 호상 요구르트의 향미는 15일간의 저장기간동안 유의적 차이를 보이지 않았고, 관능검사에 따른 이취는 증가하였다. 요구르트의 휘발성 향미 성분과 관능검사결과와의 상관 관계는 acetone과 향미와는 (-)의 관계로, ethanol과 이취와는 (+)관계로 나타났으며, 그 유의성이 인정되었다(p<0.05). $10^{\circ}C$에서 15일간의 저장기간에 따른 호상 요구르트의 휘발성 성분 함량과 요구르트의 향미 변화를 조사한 결과, 15일간의 저장은 거의 영향을 끼치지 않는 것으로 나타났다.

• Journal of Applied Biological Chemistry
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• 제59권4호
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• pp.345-349
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• 2016

본 연구에서는 주박 분말을 발효식품에 이용하고자 상업용 Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus 혼합 균주를 이용하여 탈지분유와 주박 분말로 요구르트를 제조하고 주박 분말의 첨가량에 따른 요구르트의 발효특성을 조사하였다. 탈지분유에 주박을 0.5~2.0 % 첨가한 결과 적정산도는 주박의 사용량에 비례하여 증가하였으며, 12시간 후 대조구 1.07 %에서 주박 분말 첨가 요구르트는 1.19~1.29 %로 증가하였다. pH의 변화도 적정산도의 변화와 일치하는 경향이었다. 젖산균 생균수는 주박 분말의 첨가량에 비례하여 증가하였으며, 젖산균 수가 최대로 증가하는 시간도 주박 분말의 첨가량이 증가할수록 단축되었다. 대조군은 15시간 후 8.77 log CFU/g로, 2.0 % 첨가군은 9시간 후 8.96 log CFU/g까지 증가하였다. 또한 주박 분말의 첨가량에 따라 유청 비율은 감소하여 주박 분말이 유청 분리를 억제하여 커드의 안정성에 기여하였다. 주박 분말을 첨가한 요구르트는 대조군과 관능적으로 차이가 없었다.

• Applied Biological Chemistry
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• 제50권1호
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• pp.48-52
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• 2007

마늘 분말을 첨가한 호상 요구르트를 개발하기 위하여 탈지분유에 마늘 분말을 혼합하고 Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus를 혼합 균주를 접종하여 마늘 분말의 첨가가 유산균의 생육에 미치는 영향과 품질특성 및 관능적 특성을 검토하였다. 마늘 분말을 0.2-1.0%(w/v) 첨가한 결과 산의 생성과 젖산균의 증식이 마늘 분말을 첨가하지 않은 대조군보다 감소되었으며, 18시간 발효시킨 요구르트의 적정 산도는 대조구의 1.35%에서 마늘분말을 1.0% 첨가한 경우 1.08%로 20% 감소하였다. 마늘 분말의 첨가로 요구르트의 점도는 약2배 증가하였으나, 색도는 거의 일정하였다. 요구르트에 설탕을 10% 첨가하고 관능적 특성을 조사한 결과 마늘 분말을 0.5% 이상 첨가한 경우 마늘 향과 맛이 강하게 감지되어 요구르트의 기호도는 낮게 평가되었다. 그러므로 마늘 분말의 첨가량은 0.2% 수준이 적당한 것으로 나타났다.

• 한국축산식품학회지
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• 제24권4호
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• pp.416-423
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• 2004

한국산 비파 과실의 활용도를 높이기 위하여 비파 착즙액을 첨가한 기능성 yoghurt를 개발하기 위한 기초 연구로 비파 착즙액의 농도별(10, 15, 20%) 첨가가 요구르트 균주의 산 생성 및 증식에 미치는 영향을 조사하였다. Str. thermophilus, Lac. acidophilus, Lao. casei를 단독균주 및 혼합군주로 접종하여 배양하면서 생균수와 pH 및 적정산도를 측정하였다. 비파 착즙액의 성분 특성은 수분 91.5%, 조회분 0.2%, 당 8.6$^{\circ}$Brix, 총산 0.34%, pH 4.11이었다. 단독균주의 경우 비파 착즙액의 첨가 농도(10, 15, 20%)를 달리하였을 때 Str. thermophilus는 착즙액 10% 첨가시 배양 12시간에 2.10${\times}$$10^{9}$ CFU/mL로, Lac. acidophilus는 착즙액 10-15% 첨가시 배양 15시간에 1.09${\times}$$10^{9}$-1.14${\times}$$10^{9}$ CFU/mL로 그리고 Lac. casei는 착즙액 10-15% 첨가시 배양 24시간에 1.47${\times}$$10^{9}$-1.54${\times}$$10^{9}$ CFU/mL로 가장 높은 균수를 보였다. 또한 이들 유산균의 산 생성도 비파 착즙액을 10% 첨가하였을 때 가장 많이 증가하였다. 혼합균주의 경우 Str. thermophilus와 Lac. acidophilus, Str. thermophilus와 Lac. casei는 모두 착즙액 10% 첨가구에서 배양 15시간에 각각 1.33${\times}$$10^{5}$ CFU/mL, 1.13${\times}$$10^{5}$ CFU/mL이 증가하면서 최대 균수를 나타내었으며, pH 저하와 적정산도 상승이 뚜렷하였다. 따라서 비파 착즙액 첨가 기능성 yoghurt 제조시 비파 착즙액을 10% 첨가하여 혼합 starter로 Str. thermophilus와 Lac. acidophilus 혼합균주를 사용하는 것이 이들 유산균의 증식에 가장 적합한 것으로 나타났다.타났다.

• 한국축산식품학회지
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• 제38권1호
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• pp.110-122
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• 2018

Akcakatik cheese (yogurt cheese) is produced by drying strained yogurt with or without adding cloves or black cumin. The main objective of this study was to detect the properties of both fresh and ripened Akcakatik cheeses and to compare them. For this purpose the biogenic amine content, volatile flavor compounds, protein degradation level, chemical properties and some microbiological properties of 15 Akcakatik cheese samples were investigated. Titratable acidity, total dry matter, NaCl, total nitrogen, water soluble nitrogen, ripened index, histamine, diacetyl and acetaldehyde levels were found to be higher in ripened cheese samples than in fresh cheese samples. On the other hand, the clove and black cumin ratios were found to be higher in the fresh cheese samples. Sodium dodecyl sulphate polyacrylamide gel electropherograms of cheese samples showed that protein degradation was higher in ripened cheese samples than in fresh samples, as expected. The dominant Lactic acid bacteria (LAB) flora of Akcakatik cheese samples were found to be Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

• 한국축산식품학회지
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• 제35권4호
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• pp.541-550
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• 2015

The purpose of this study was to investigate the effect of lactic acid bacteria (LAB) cell wall extract on the proliferation and cytokine production of immune cells to select suitable probiotics for space food. Ten strains of LAB (Lactobacillus bulgaricus, L. paracasei, L. casei, L. acidophilus, L. plantarum, L. delbruekii, Lactococcus lactis, Streptococcus thermophilus, Bifidobacterium breve, and Pedicoccus pentosaceus) were sub-cultured and further cultured for 3 d to reach 7-10 Log colony-forming units (CFU)/mL prior to cell wall extractions. All LAB cell wall extracts failed to inhibit the proliferation of BALB/c mouse splenocytes or mesenteric lymphocytes. Most LAB cell wall extracts except those of L. plantarum and L. delbrueckii induced the proliferation of both immune cells at tested concentrations. In addition, the production of T_H1 cytokine (IFN-γ) rather than that of T_H2 cytokine (IL-4) was enhanced by LAB cell wall extracts. Of ten LAB extracts, four (from L. acidophilus, L. bulgaricus, L. casei, and S. thermophiles) promoted both cell proliferating and T_H1 cytokine production. These results suggested that these LAB could be used as probiotics to maintain immunity and homeostasis for astronauts in extreme space environment and for general people in normal life.

• 한국축산식품학회지
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• 제40권4호
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• pp.613-627
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• 2020

Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Paprika addition decreased the pH but increased titratable acidity, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), levels of vitamin A and C, and antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts were significantly higher than those of the control yogurt without paprika juice (p<0.05). In particular, the viscosity of red paprika yogurt was significantly higher than that of yogurts containing 5% orange and yellow paprika juices (each p<0.05). The antioxidant activity of the methanol extract of the yogurt containing 2.5% orange paprika juice was the highest. Storage at 4℃ for 15 days only slightly altered LAB counts, antioxidant activity, and TPC of paprika yogurt. These results indicate that paprika could be used as a natural food additive for the development of functional yogurts.

• Journal of Dairy Science and Biotechnology
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• 제24권1호
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• pp.65-73
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• 2006

This study was to review recent reports in effects of various starter cultures on the viscosity in stirred yogurt. The rheological properties of yogurt have received considerable attention in the literature. Most yogurts are typically made by mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. The viscosity of yogurt made by mixed cultures was much higher than that of yogurt by single cultures. Since texture of stirred yogurt is the result of both acid aggregation of casein micelles and production of exopoly-saccharides, it is suggested that yogurt be made by the exopolysaccharide-producing cultures in order to increase viscosity, Both types of exopolysaccharides are capsule and loose slime(ropy). But it is desirable to use encapsulated nonropy strains. And Bifidobacteria affects adversely to the viscosity of yogurt. Therefore, starter cultures which have an effect on yogurt viscosity have been widely demonstrated. This review is the search for the development of viscosity in stirred yogurt.

• Journal of Microbiology and Biotechnology
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• 제17권11호
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• pp.1758-1764
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• 2007

Synthesis of oligosaccharides during milk fermentation was attempted by inoculating Leuconostoc citreum with Lactobacillus casei, Lb. delbrueckii subsp. bulgaricus, and Streptococcus thermophilus as starters. Dextransucrase of Ln. citreum worked as a catalyst for the transglycosylation reaction of sugars; sucrose was added as the glucose donor, and lactose or maltose acted as the acceptor compound for the reaction. When 4% sucrose was added in milk, glucosyl-lactose was synthesized (about 1%, w/v) after 1-2 days of fermentation at 15 or $25^{\circ}C$. Alternatively, when sucrose and maltose (2% each, w/v) were added, panose (about 1 %, w/v) and other isomaltooligosaccharides were made in a day at $15-35^{\circ}C$. Growth patterns of lactobacilli and streptococci starters were not affected by the coculture of leuconostoc starter, but the rate of acid synthesis was slightly slowed at every temperature. Addition of sugars in milk did not give any adverse effect on the lactate fermentation. Accordingly, the use of leuconostoc starter and addition of sugars in milk allowed the production of oligosaccharides-containing fermented milk, and application of this method will facilitate the extensive development of synbiotic lactate foods.

• KSBB Journal
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• 제32권3호
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• pp.199-205
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• 2017

The aim of this study was to investigate probiotic characteristics and fermentation profile of selected lactic acid bacteria (LAB) isolated from traditional fermented foods. Antibacterial activity against various pathogens, acid and bile salt tolerance, cell hydrophobicity, and antibiotic resistance were examined. 16S rRNA sequencing was carried out to identify eight presumptive LAB isolates. In general, all identified LAB (Enterococcus faecium MG89-2, Lactobacillus plantarum MG207, L. paracasei MG310, L. casei MG311, Streptococcus thermophilus MG510, L. bulgaricus MG515, L. helveticus MG585, and L. fermentum MG590) showed strong antimicrobial activity. Also, the selected strains were resistant to bile acid up to 3% and their autoaggregation rates were as high as 60%. All selected strains tested were sensitive to chloramphenicol, tetracycline, and ampicillin, whereas resistant to nalidixic acid and kanamycin.