• 육가공
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• 통권35호겨울호
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• pp.46-55
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• 2008

본 연구의 목적은 시판 중인 스타터를 이용한 발효육제품과 스타터를 이용하지 않고 자연발효시킨 육제품의 발효 및 숙성 중 미생물학적, 이화학적인 특성에 미치는 영향을 연구하고, 원료육에서의 전자선 조사(2 kGy) 효과를 검증하고자 한다. 2 kGy로 전자선 조사한 스타터 첨가구는 발효 및 숙성 중 pH가 급격히 감소하였으며(p<0.05), 최종 pH 는 4.25를 나타내었다. 총균수와 젖산균수는 스타터 첨가에 의해 좌우되는데 발효가 진행됨에 따라 총균수와 젖산균수가 유사한 경향을 나타내었다. TBARS 값은 발효 및 숙성기간이 증가함에 따라 모든 처리구에서 증가하였다. 본 연구결과를 통해 발효육 생산 전 2 kGy로 전자선 조사처리한 경우 총균수를 감소시키고 젖산균수는 증식하는 것을 확인하였다. 조사처리 후 육에 스타터를 첨가하게 되면 발효육 생산에 매우 유용하게 이용될 수 있을 것으로 사료된다.

• 한국축산식품학회지
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• 제27권3호
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• pp.308-313
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• 2007

본 연구의 목적은 시판 중인 스타터를 이용한 발효육제품과 스타터를 이용하지 않고 자연발효시킨 육제품의 발효 및 숙성 중 미생물학적, 이화학적인 특성에 미치는 영향을 연구하고, 원료육에서의 전자선 조사(2 kGy) 효과를 검증하고자 한다. 2 kGy로 전자선 조사한 스타터 첨가구는 발효 및 숙성 중 pH가 급격히 감소하였으며(p<0.05), 최종 pH 는 4.25를 나타내었다. 총균수와 젖산균수는 스타터 첨가에 의해 좌우되는데 발효가 진행됨에 따라 총균수와 젖산균수가 유사한 경향을 나타내었다. TBARS 값은 발효 및 숙성기간이 증가함에 따라 모든 처리구에서 증가하였다. 본 연구결과를 통해 발효육 생산 전 2 kGy로 전자선 조사처리한 경우 총균수를 감소시키고 젖산균수는 증식하는 것을 확인하였다. 조사처리 후 육에 스타터를 첨가하게 되면 발효육 생산에 매우 유용하게 이용될 수 있을 것으로 사료된다.

• 한국식품영양학회지
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• 제10권1호
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• pp.122-126
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• 1997

Bifidobacteria have been known as beneficial inhabitant of human intestine. Therefore, bifidobacteria began to be noticed as a starter in the manufacture of fermented dairy products. Perhaps the key for effective use of bifidobacteria in commercial dairy products is the maintenance of viability of bifidobacteria during large scale preparation of starter culture and distribution of products. So we tried to obtain the bifidobacteria having suitable characteristics for using as a starter in the manufacture of fermented dairy products. Among bifidobacteria isolated from Korean, E-4 strain showed the highest resistance to oxygen. To know whether the selected strain will be fit for manufacture of fermented dairy products, we also investigated resistance of the selected strain to HCI. The selected strain, E-4, was more resistant to environmental stresses such as oxygen, H2O2 and HCI than Bifidobacterium longum known as resistant strain to environmental stresses. According to carbohydrate fermentation patterns and morphological characteristics, E-4 strain was identified as B. bifidum. In conclusion, the selected strain, E-4, was thought to be fit for manufacture of fermented dairy products.

• Journal of Microbiology and Biotechnology
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• 제7권1호
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• pp.1-7
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• 1997

The efficient manufacture of fermented dairy products on an industrial scale requires a supply of reliable starter cultures with properties suited to desired product specifications. These cultures must be backed by relevant research and development activities. This article describes the issues involved in establishing a centre to provide starter culture R & D for a group of independent cheese manufacturing companies, and discusses a strategic approach to the management of starter cultures.

• 한국축산식품학회지
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• 제38권1호
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• pp.189-202
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• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.

• 농업과학연구
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• 제48권2호
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• pp.273-281
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• 2021

These days, different types of yogurt are being manufactured by adding various starters and functional ingredients for health. The purpose of this study was to prepare yogurt added with rice followed by fermentation with two types of starters and to examine its attributes. Ten percent of skim milk powder and 0, 2.5, 5.0, 7.5, or 10% rice were mixed in water (w/v) and then inoculated with two types of starter: 1) Type A, Streptococcus thermophiles and Lactobacillus delbrueckii ssp. bulgaricus as starter; and 2) Type B, Streptococcus thermophiles, Lactobacillus acidophilus, and Bifidobacteium animalis ssp. lactis as starter. The pH of B type yogurt was lower (p < 0.05) than that of A type yogurt from 6 hours to 14 hours after fermentation. The number of microorganisms in all fermented milk showed maximum increases at 2 and 6 hours of fermentation (p < 0.05). The number of microorganisms in fermented milk peaked at 6 hours after fermentation and maintained this level thereafter. There was no effect of rice addition on microbial growth or acidity of the fermented milk. Sensory attributes of yogurt samples with and without added rice were not significantly different. This experiment showed that the production efficiency of yogurt with added rice was not different when two different types of starters were used to manufacture yogurt.

• Journal of Microbiology and Biotechnology
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• 제33권12호
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• pp.1625-1634
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• 2023

Leuconostoc lactis strain DMLL10 was isolated from kimchi, a fermented vegetable, as a starter candidate through safety and technological assessments. Strain DMLL10 was susceptible to ampicillin, chloramphenicol, clindamycin, erythromycin, gentamicin, kanamycin, streptomycin, and tetracycline. It did not show any hemolytic activity. Regarding its phenotypic results related to its safety properties, genomic analysis revealed that strain DMLL10 did not encode for any toxin genes such as hemolysin found in the same genus. It did not acquire antibiotic resistance genes either. Strain DMLL10 showed protease activity on agar containing NaCl up to 3%. The genome of DMLL10 encoded for protease genes and possessed genes associated with hetero- and homo-lactic fermentative pathways for lactate production. Finally, strain DMLL10 showed antibacterial activity against seven common foodborne pathogens, although bacteriocin genes were not identified from its genome. These results indicates that strain DMLL10 is a novel starter candidate with safety, enzyme activity, and bacteriocin activity. The complete genomic sequence of DMLL10 will contribute to our understanding of the genetic basis of probiotic properties and allow for assessment of the effectiveness of this strain as a starter or probiotic for use in the food industry.

• 한국축산식품학회지
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• 제18권3호
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• pp.255-260
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• 1998

The aroma concentrates from mold fermented sausages were isolated by steam distillation and simultaneous steam-distillation-extraction(SDE). methods. Quantitative estimation of the aroma concentrates in mold fermented sausages was carried out by using GC-MC. Mold fermented sausages were manufactured into two types. The first was manufactured with starter culture containing Lactobacillus plantarum and Staphylococcus carnosus(LP). The second was manufactured with starter culture containing L. curvatus and S. carnosus(LC). The aroma concentrates containing hexanoic acid and 2-butyl-2-octenal were identified in mold fermented sausages immediately after manufacture. After 28 days, the volatile flavor components from LP and LC were determined to be 14 (trimethylsilylester of hexadecanoic acid and 2-methyl-3-octanol, etc.) and 16 substances(hexadecanoic acid and 1-hexadecanol, etc.), respectively. The distribution of aroma concentrates in LP and LC was different, but their panel test placed them in similarity.

• Journal of Dairy Science and Biotechnology
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• 제14권1호
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• pp.97-118
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• 1996

All over the world there is an increasing consumer awareness of the potential influence of various foodstuffs on our health. Today dairy products are expected to be more just food. They have to taste well, appeal and give pleasure, provide of well-being, provide specific health benefits and prevent disease. This paper reviews the different types of fermented milks and their microflora and includes recent work on yogurt, soft cheese and buttermilks, kefir and koumiss. There is considerable interest in the new health promoting products which are now available. Meanwhile during the last decade a new generation of fermented milk products containing selected intestinal bacteria has been introduced to the markets. These are discussed in the light of some recent findings on the ability to lower the blood cholesterol concentration and stimulate the immune response and also describes some fermented milk products available, selection criteria for commercial starter cultures.

• 환경위생공학
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• 제17권3호
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• pp.14-20
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• 2002

In order to improve the quality and sensory evaluation of Fermented Soybean(Chungkugjang meju) were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains (B. subtilis, number 1, B. natto, number 2) that the product made With sanitary canned food. 1. The water content of samples was 46.75~50.60%, pH 5.35~6.95 and total acidity 3.26~3.62. 2. The reducing sugar of content for sample was 9.49~10.05%, Amino-N, 67~396mg% and the activity of protease was 0.36~1.49unit/g. 3. The heavy metals analyzed from sample cans, iron, tin and lead content of sample were 5.32~5.84ppm, 27.31~29.04ppm and 0.019~0.021ppm. 4. Therefore, results that Chungkugjang-meju manufactured from B. natto starter induced better product Quality and sensory test than that of the B. subtilis strain.