• 한국식품영양학회지
• /
• 제28권1호
• /
• pp.16-23
• /
• 2015

본 연구는 대봉감을 이용한 다양한 가공제품 개발을 목적으로 김치 유산균을 활용하여 발효음료 제조기술을 확립하고, 감의 이용성을 확대하고자 실시하였다. 대봉감과 정제수의 1:3 희석액에 당원으로 쌀엿을 첨가하고, 저온살균한 후 L. buchneri BK-1 유산균으로 발효를 진행하였을 때 총산 생성능이 0.75%로 높고, 유산균 생균수가 $1.9{\times}10^8CFU/mL$ 수준으로 많았다. 쌀엿 첨가량이 많을수록 총산도는 증가하였는데, 신맛이 너무 강하지 않은 $10^{\circ}Brix$ 수준으로 쌀엿을 첨가하는 것이 기호도 향상에 좋은 것으로 조사되었다. 유산균 종류별 발효 결과, L. buchneri BK-1와 P. inopinatus BK-3 두 유산균을 이용하여 발효를 진행함으로써 총산 생성이 0.80~0.83%로 우수하고 유산균 수가 $2.7{\times}10^8{\sim}5.1{\times}10^8CFU/mL$ 수준으로 많은 음료를 제조할 수 있었다. L. buchneri BK-1 유산균을 이용하여 $30^{\circ}C$에서 발효 시 적정 발효기간은 음료의 신맛이 너무 강하지 않은 총산도 0.60% 미만인 약 4~5일이었다.

• 한국식품저장유통학회지
• /
• 제6권4호
• /
• pp.448-455
• /
• 1999

Leuconostoc mesenteroides와 Lactobacillus brevis, Lactobacillus fermentum을 무주스에 starter로 0.3%(106 cfu/$m\ell$)첨가하여 $25^{\circ}C$에서 7일, 15$^{\circ}C$에서 20일, 5$^{\circ}C$에서 36일동안 숙성하면서 단독, 또는 혼합 배양에 의한 무주스의 가공특성을 조사하였다. 무주스를 $25^{\circ}C$에서 숙성할 경우 유산균수는 혼합배양이 단독배양보다 높게 계수 되었으나 낮은 온도 (15~5$^{\circ}C$)에서는 접종균주에 따라 증감의 차이는 있으나 starter의 첨가효과가 거의 없는 것으로 나타났다. 유산균을 접종한 경우 접종 균주에 따라 다소 차이는 있으나 비휘발성 유기산, 아스코르브산 함량이 접종하지 않은 무주스에 비해 높게 나타났다. 단독 및 혼합배양한 각각의 무주스를 가장 맛있는 상태 (적숙기)에서 차이식별검사를 실시한 결과 군덕내와 생무맛을 제외하곤 5% 수준에서 유의적 차이가 있었으며, 기호도 검사결과 Lactobacillus brevis와 Leu. mesenteroides로 $25^{\circ}C$에서 혼합 배양한 무주스가 가장 높은 점수를 얻었으며, 시중에 유통중인 동치미보다도 높은 점수를 얻어 starter 이용한 무주스의 제조는 동치미의 맛을 지니면서도 품질이 우수하여 상품성이 높을 것으로 기대된다.

• 한국식품영양학회지
• /
• 제12권1호
• /
• pp.77-84
• /
• 1999

The purpose of this study is to establish a rapid preparation method of Dongchimi-juice having favor-able flavor and high antibacterial activity against undesirable bacteria in Naengmyon-broth by using high antibacterial strains of lactic acid bacteria Lactobacillus homohiochii B21 and leuconostoc mesenteroid-es subsp. mesenteroides C16 as Dongchimi starter. When the two strains of lactic acid bacteria were used as starter mixed culture was better than single culture in acid production and antibacterial activity. When starter was not inoculated in Dongchimi fermentation the numbers of Gram negatives and colifor-ms were remarkably increased in early phase and antibacterial activity could scarcely be detected. But when starter was inoculated the numbers of Gram negatives and coliforms were sharply decreased from early phase and antibacterial ctivity was high. When Dongchimi was made with heat sterilized mat-erials and starter there were no Gram negatives and coliforms and antibacterial activity was high. The antibacterial activity of starter inoculated Dongchimi was maximum in 2 days of fermentation at 2$0^{\circ}C$ and was scarcely detected in six days. In consideration of coliform counts antibacterial activity and the flavor of Dongchimi the preparation method in which all materials were heat treated at 8$0^{\circ}C$ for 15 min-utes and inoculated with mixed starter of the two strains and fermented for 2 days at 2$0^{\circ}C$ was thoug-ht to be good.

• 한국식품영양학회지
• /
• 제7권4호
• /
• pp.392-398
• /
• 1994

The purpose of this study was to predict the actions and roles of 10 strains of representative psychrotrophic lactic acid bacteria, in kimchi fermentation, which were Isolated from kimchi and identified as Leu. mesenteroides subsp. mesenteroides, Leu. mesenteroides subsp. dextranicum, Leu. lactic, Leu. paramesenteroides, Lac. bavaricus and Lac. homahiochii. For this, 0.01% of tactic starters were inoculated in germ free Korean cabbage-juice containing 2.5% NaCl, and then cultivated for 14 days at 1$0^{\circ}C$. All strains grew actively, and reached their stationary phase in 4 days. In death phase, the slopes of curves were much different each other by strains. The acidity increased rapidly between 2 and 4 days, and the pH decreased rapidly between 2 and 3 days. The total acidity was 0.5B~0.75%, the volatile acidity 0.04~0.18% and the pH 3.55~3.85, in final cultures. The cultures of Leuconostocs were better than those of lactobacilli on flavor test. It was thought that the ripening periods of kimchi would be much reduced, and that the over ripening would be also somewhat avoided, when these strains were used as starter bacteria for kimchi and the kimchi was fermented at low temperature.

• 한국식품조리과학회지
• /
• 제20권5호
• /
• pp.511-519
• /
• 2004

The optional ingredient, Maesil juice, was adopted to improve the quality of Yulmoo Mul-Kimchi during fermentation. The final weight of the Maesil juice as a percentage of the water content in the Yulmoo Mul-Kimchi was adjusted to 0, 1, 3, 5 and 7%. The physicochemical, microbiological and sensory characteristics were determined during fermentation at 10$^{\circ}C$ over a 30 days period. After fermentation, the additions of 3 and 5% Maesil juice gave the highest pH values and lowest total acidities. With regard to the reducing sugars, the 3 and 5% treatments gave the highest contents. The number of the total cell count and lactic acid bacteria increased to their maxima during fermentation, but began to decrease during the latter stages. Here, the additions of 3 and 5% Maesil juice showed distinctive lower and higher numbers of total cells and lactic acid bacteria, respectively, during the latter stages of fermentation. With regard to the sensory evaluation on the addition of Maesil juice, the results obtained with 3 and 5% additions to the fermented Yulmoo Mul-Kimchi were favored for color, smell, sour and carbonated tastes and overall acceptability of the products. Therefore, the optimum levels of Maesil juice addition to Yulmoo Mul-Kimchi were estimated to be between 3 and 5%.

• Preventive Nutrition and Food Science
• /
• 제8권2호
• /
• pp.149-153
• /
• 2003

Effects of kimchi and its ingredients, vitamin C and $\beta$-sitosterol on the growth of Helicobacter pylori were investigated. Three kimchi variations were studied: a standard recipe (kimchi I) and two functional variations for cancer prevention and treatment made with organically grown ingredients (kimch II and III). Methanol extracts and juices from kimchi I and III did not inhibit the growth of H. pylori. However, 10 mm and 12 mm inhibition zones were formed by methanol extract and juice from kimchi II, which had higher concentrations of red pepper powder (RPP) than those of kimchi I and III. Among the major kimchi ingredients, methanol extracts of RPP, garlic and ginger substantially inhibited the growth of H. pylori. The maximal inhibition zone (30 mm) was attained with garlic treatment. Inhibitory effects of the RPP, garlic and the sub-ingredient mixture (prepared with radish, garlic, RPP, ginger, green onion, sugar and fermented anchovy juice) on H. pylori were decreased by lactic acid bacteria fermentation. Neither the fermented garlic nor the fermented sub-ingredient mixture inhibited the growth of H. pylori. But, the inhibition Bone of fermented RPP was 12 mm, which was less than the 16 mm inhibition zone formed by the non-fermented RPP. Vitamin C and $\beta$-sitosterol which are known to be functional active compounds of kimchi also showed no inhibitory effect on the growth of H. pylori after 3 days of incubation. Further study is needed to determine why the inhibitory effect is removed or decreased by lactic acid fermentation, and to determine if fresh kimchi and lactic acid bacteria of kimchi can inhibit the growth of H. pylori.

• Journal of Microbiology and Biotechnology
• /
• 제33권6호
• /
• pp.780-787
• /
• 2023

Two mannitol producing lactic acid bacteria were isolated from pa (green onion)- kimchi, identified and named as Leuconostoc mesenteroides SKP 88 and Leuconostoc citreum SKP 92, respectively. Both isolates grew well at 25-30℃, initial pH 6-8, and 3% and lower NaCl concentration. Both isolates converted fructose into mannitol efficiently when grown on MRS broth containing fructose and glucose. Glucose was used as a carbon source and fructose was used as a precursor for mannitol. Mannitol yields were the highest in MRS broth with 3% fructose and 2% glucose. Shine muscat juice fermentation was done using each isolate as a starter. As fermentation progressed, decrease in pH and increases in titratable acidity and viable counts were observed. L. mesenteroides SKP 88 showed better mannitol conversion ability than L. citreum SKP 92, and shine muscat juice fermented with L. mesenteroides SKP 88 showed the mannitol production of 41.6 g/l at 48 h, and juice fermented with L. citreum SKP 92 showed 23.4 g/l at the same time. Yogurt fermentations showed similar patterns, and yogurt fermented with L. mesenteroides SKP 88 showed the mannitol production of 15.13 g/l. These results showed that both strains are useful as starters for healthy fermented foods with reduced fructose contents.

• 한국식품저장유통학회지
• /
• 제7권2호
• /
• pp.222-227
• /
• 2000

Antimutagenic activity of crushed kimchi fermented with starter under various conditions such as temperature(5-20$^{\circ}C$), salt concentration(2-10%), addition rate of starter (0-20%) was investigated. The kimchi was fermented with crushed Chinese cabbage without salting, red pepper powder, crushed garlic, crushed ginger, anchovy juice and starter. Well fermented kimchi juice(fermented at 10$^{\circ}C$ for 15 days) and sterilized radish juice was used as a source of lactic acid bacteria and starter medium, respectively. Antimutagenic activity showed the highest in the crushed kimchi fermented at 15$^{\circ}C$ for 15 days, 4% salt concentration, 5% starter added, respectively. The inhibition rate of mutagenic activity of the kimchi against S. typhimurium TA98 induced by NQO and S. typhimurium TA100 induced by MNNG was 56.41% and 60.11%, respectively. And the inhibition rate of the kimchi juice showed 56-60% per 100ul.

• 한국식품과학회지
• /
• 제48권5호
• /
• pp.445-453
• /
• 2016

젖산세균을 이용한 사과 발효 음료는 건강 증진을 위한 기능성 식품으로 이용할 수 있다. 이에 따라 본 연구에서는 젖산세균을 선발하여 발효 음료 제조를 시도하였다. 국내 전통 발효 식품에서 분리된 84종의 젖산세균 가운데 사과 음료에서 생육이 가장 우수하고 항당뇨 활성이 우수한 JBE245 균주를 최종 선발하였다. 메주에서 분리된 JBE245 균주는 Lactobacillus plantarum으로 동정되었으며 사과 발효 음료의 생균수는 24시간 배양 후 $3.6{\times}10^8CFU/mL$로 이후 생균수를 유지하였다. 항당뇨 활성의 지표인 알파 글루코시데이스 저해능은 발효전 18.5%에서 증가하여 최대 40.4%까지 증가하였다. 산화방지 활성 지표인 총 폴리페놀 함량은 583.6 mg GAE/mL로 발효 전(424.5 mg GAE/mL)보다 증가하였으며, DPPH 소거활성은 52.0%로 발효 전(43.5%) 보다 높았다. 발효 음료의 기호도를 조사한 결과, 발효 전후 모든 항목에서 유의적 차이는 없었으며 종합적 선호도는 각각 4.72, 4.22로 나타났다(p<0.05). 이러한 결과들을 토대로 JBE245 균주를 이용한 발효 음료가 산화방지 및 항당뇨 기능이 향상된 프로바이오틱 발효 식품이라는 점에서 유용할 것으로 보인다.

• 한국식품영양과학회지
• /
• 제36권4호
• /
• pp.395-399
• /
• 2007

각종 미네랄과 무기염류의 함량이 풍부한 것으로 알려진 함초를 이용하여 발효 후 그에 따른 기능성을 검토해 보고자 하였다. 유산균 접종 후 pH는 초기 4.50에서 발효 후 2.84로 변했으며, 산도는 초기 0.29에서 발효 후 0.55로 증가하였다. 한편 생균수를 측정한 결과 초기 $1.2{\times}10^{11}CFU/mL$이었던 생균수는 발효 72시간 후 $1.4{\times}10^{13}CFU/mL$를 보였다. 함초 추출물 발효액을 동결건조시킨 후 그에 따른 기능성을 검토하였으며 SOD-유사활성과 DPPH-라디칼 소거능 측정결과, 농도 의존적인 경향을 보였으며 혈전분해능 측정결과 발효 전의 함초 추출물에서는 나타나지 않았던 혈전분해능을 발효 후 동결건조분말 25%의 시료 농도에서 plasmin $3.84{\mu}g/mL$의 농도와 동일한 수준의 혈전용해능을 보였다.