• 한국축산식품학회지
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• 제26권4호
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• pp.486-490
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• 2006

동결 건조 김치 분말과 Lactobacillus plantarum을 이용해 제조한 발효 소시지의 생산 및 그 특성에 대한 결과를 요약하면 다음과 같다. 1. pH의 변화는 숙성 6일째 급격하게 저하되었으며, pH의 범위는 $4.3{\sim}4.6$의 범위였다. 2. 최종 발효 소시지의 수분 함량은 $40.0{\sim}43.6%$이었다. 3. 관능 검사 평가에서는 최종 10% 김치 분말 첨가 및 0.2% starter culture 첨가 발효 소시지의 신맛이 대조군에 비해 더 강하게 나타났다. 따라서 본 연구에서는 김치분말 첨가 발효소시지 제조는 신맛 등을 조절할 경우 상업적인 김치 분말 첨가 발효 소시지의 제조가 가능한 것으로 사료되었다.

• Journal of Animal Science and Technology
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• 제54권4호
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• pp.299-305
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• 2012

본 연구는 김치 발효 소시지(Kimchi-fermented sausage)에서 아질산염과 녹차 추출물이 미생물 및 이화학적 품질 특성에 미치는 효과를 비교하고자 실시하였다. 실험 소시지는 $24^{\circ}C$/RH 89%에서 17시간 동안 발효시킨 후 $10^{\circ}C$/RH 70~80%에서 9일간 건조시켰다. 총균수, 젖산균수 및 pH는 최종 9일째에 각각 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage 및 4.35~4.36이었으며, 숙성기간 동안 처리구들간에 차이를 보이지 않았다. 지방산화(TBARS)는 아질산염과 녹차 추출물의 첨가에 의해 억제되었으나, 녹차 추출물 첨가구가 아질산염 첨가구보다 낮은 효과를 보였다. 색깔은 녹차 추출물 첨가구가 숙성기간 동안 대조구(무첨가구) 보다 높은 황색도($b^*$)를 유지하였으나, 아질산염 첨가구의 경우 다른 처리구들보다 높은 적색도($a^*$)와 황색도($b^*$)를 유지하였다. 따라서 녹차 추출물의 첨가에 의해 김치 발효 소시지의 지방산화 안정성이 증가되었으나, 아질산염에 비해 지방산화 안정성 및 색깔 안정성이 낮았다. 하지만 녹차 추출물과 아질산염 모두 젖산균의 생장에 영향을 미치지 못하였다.

• Food Science and Biotechnology
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• 제18권1호
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• pp.150-156
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• 2009

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used in combination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum was evaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples were investigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the $3^{rd}$ day. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the higher nonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactive substances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the $3^{rd}$ day in both groups. S. carnosus increased approximately 1 log unit within the first 3 days of the fermentation. In the presence of S. carnosus, significant changes were observed in only a few volatile compounds.

• Journal of Animal Science and Technology
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• 제49권4호
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• pp.539-548
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• 2007

본 실험은 전자선 조사와 포장방법을 병행하여 저장기간에 따른 발효소시지의 지질산화와 육색에 미치는 영향을 조사하였다. 발효, 숙성과정을 통해 얻어진 발효소시지를 총흡수선량이 2 kGy가 되도록 전자선 조사한 후 진공포장과 함기포장으로 나누어 4±1℃에서 저장하면서 실험을 수행하였다. 조사유무와 상관없이 저장 14일째 pH의 경우 진공포장처리구가 함기포장처리구보다 유의적으로 더 높은 수치를 보였다(p<0.05). 총균수와 젖산균수의 경우 저장기간에 따라 미생물수가 감소하였고, 함기포장의 경우 저장 7일차의 비조사구가 조사구(2 kGy)보다 미생물수가 유의적으로 더 높았다(p<0.05). 저장 TBA 값의 경우 조사구(2 kGy)가 비조사구보다 더 높았고, 진공포장한 시료의 TBA 값이 함기포장한 시료보다 더 낮았다(p<0.05). 저장기간에 따라 L*, a* 그리고 b* 값이 감소하는 경향을 나타내었고, 조사구(2 kGy)가 비조사구보다 a*와 b* 값이 더 높게 나타났다(p<0.05). 관능평가의 경우는 향기와 불쾌취에 있어 함기포장시료에서 조사구(2 kGy)가 비조사구보다 유의적으로 더 높은 수치를 나타내었다(p<0.05). 따라서 저장기간동안 비조사구보다 조사처리구(2 kGy)에서 훨씬 높은 산패도를 나타냈으며, 조사처리구(2kGy)의 경우 함기포장보다 진공포장시 지방산패도가 더 낮음을 확인하였다.

• 한국축산식품학회지
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• 제38권5호
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• pp.981-994
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• 2018

The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.

• 한국식품영양과학회지
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• 제43권8호
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• pp.1289-1295
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• 2014

본 연구에서는 전통발효식품 13종과 천연물 4종에서 27균주를 분리한 후 생육속도가 빠르고 pH 저하 능력이 우수한 3종의 균주를 1차 선발하였으며, 분자생물학적 방법을 이용하여 동정한 결과 Staphylococcus warneri, Sta. epidermidis, Lactobacillus plantarum과 99% 상동성을 보였다. 선발된 3균주의 발효소시지 스타터로서 이용가능성을 알아보기 위해 발효소시지의 환경과 유사한 model-system에서 배양하며 pH 저하 능력, 총산 생성 능력, 생육 능력, 아질산염 소거 능력을 발효소시지의 스타터로 많이 사용되고 있는 5균주 및 상업용 2균주와 비교하였다. Modelsystem에서 pH 저하능과 총산 생성능, 생육능은 관련성이 있었으며, 상업용 균주보다 분리한 Sta. epidermidis DO 10-1, Lac. plantarum MLK 14-2가 우수한 결과를 나타내었다. 아질산염 소거능의 경우에도 분리한 3균주가 상업용 균주보다 상대적으로 빠른 속도를 보였다. 분리한 3균주는 발효소지지 스타터로서의 발효 소거 능력은 우수할 것으로 보이지만 Staphylococcus는 잠재적인 위험성이 제기되는 균주이므로 Lac. plantarum이 발효소지지 제조에 가장 적합할 것으로 사료된다.

• Journal of Microbiology and Biotechnology
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• 제27권9호
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• pp.1576-1585
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• 2017

Yeasts, filamentous fungi, and bacteria colonize the surface of fermented sausages during the ripening process. The source of this microbiota is their surrounding environment, and is influenced by the maturing conditions and starter cultures. Debaryomyces hansenii was previously isolated from several dry-cured meat products and associated with the lipolytic and proteolytic changes that occur in these products, influencing their taste and flavor. Therefore, this study isolated the yeast microbiota present in the casing from different meat products ("lomo," "chorizo," and "$salchich{\acute{o}}n$") from the Valle de los Pedroches region in southern Spain. D. hansenii was by far the most abundant species in each product, as all 22 selected isolates were identified as D. hansenii by biochemical and/or molecular methods. In contrast, no yeasts were found in the meat batter. These data constitute the first study of the yeasts present in "lomo" sausages and particularly the highly appreciated Valle de los Pedroches "lomo" sausages. Furthermore, the resistance of these isolates to different pHs, temperatures, and saline stress was studied, together with their catabolic characteristics. Based on the results, certain isolates are proposed as valuable candidate starter cultures that could improve both the manufacture and the flavor of such dry-cured meat products, and provide an understanding of new mechanisms involved in stress tolerance. Applied medium-scale industrial tests are currently in progress.

• 한국축산식품학회지
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• 제34권5호
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• pp.725-725
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• 2014

• 한국축산식품학회지
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• 제30권2호
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• pp.236-242
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• 2010

The objective of this study was to investigate the potential of the application of kimchi LAB as starter culture in the production of fermented sausages. For this, the solid-state model media composed to simulate the substantial conditions of meat mixtures were fermented for 120 h after the treatment with different concentrations of kimchi (0.5, 1.0, 1.5, 3.0, and 5.0%) and lyophilized kimchi-powder (0.2 % and 0.5%). During the fermentation period, the growth of total viable cells and LAB, and the changes of pH and titratable acidity were investigated. The initial LAB counts ranged from 7.18 to 8.34 Log CFU/ mL for kimchi media and from 6.93 to 6.94 Log CFU/mL for kimchi-powder media depending on the added concentrations. The kimchi LAB in this study were not influenced by the immobilized condition for their adaptation and growth by showing no lag phase and thus acted similar as in the submerged medium. The initially increased counts reached around 9 Log CFU/ mL in 12 h independent of the concentrations of a ded kimchi. However, the growth and metabolic activity of kimchi-powder LAB were influenced by the immobilized condition. Supposedly, as the nutrient supply in solid-state depended solely on diffusion, these differences in the souring properties were caused by the LAB topography in the medium matrix. Nevertheless, the differences in the numbers of LAB between two media were less than 0.5 Log units and the pH drop in the solidstate batches was quite rapid and reached low values. Therefore, it can be assumed that kimchi and kimchi-powder LAB showed the utility as the substitute of commercial starter culture even without a rehydrating pretreatment.

• Journal of Microbiology and Biotechnology
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• 제20권1호
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• pp.161-168
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• 2010

In this study, the metabolic activities of five strains of Pediococcus spp., in terms of the quantities they produced of lactic acid, hydrogen peroxide, exopolysaccharides, and proteolytic activity, were determined. Lactic acid levels produced by these strains were found to be in the range of 2.5-5.6 mg/ml. All strains produced hydrogen peroxide. The P. pentosaceus Z13P strain produced the maximum amount (0.25 mg/ml) of proteolytic activity. Exopolysaccharide (EPS) production by the Pediococcus strains during growth in MRS (de Man, Rogosa, and Sharpe) medium was in the range 25-64 mg/l. The susceptibility of 10 different antibiotics against these strains was also tested. All strains were found to be resistant to amoxicillin, gentamicin, and vancomycin. Antimicrobial effects of the Pediococcus spp. on pathogens were also determined by an agar diffusion method. All of the strains were able to inhibit L. monocytogenes. The tolerance of the strains to low pH, their resistance to bile salts of strains, and their abilities to autoaggregate and coaggregate with L. monocytogenes were also evaluated.