• Animal Bioscience
• /
• 제35권8호
• /
• pp.1250-1257
• /
• 2022

Objective: Low fat duck meat sausages were prepared by replacing the fat in the formulations with soy protein isolate (SPI) and inulin to find the best formulation having superior shelf-life without affecting its quality attributes. Methods: Four sausage mix formulations were prepared viz.control (0% SPI and inulin), T₁ (2.5% inulin), T₂ (2.5% SPI), and T₃ (2.5% SPI+2.5% inulin) replacing duck fat as per the recipe. Five batches of duck meat sausages of each formulation were prepared, and the final products were evaluated for physico-chemical, organoleptic, and microbiological qualities. Results: The % moisture and crude protein content of the sausages revealed an increasing trend (p<0.01) from control to the treated formulations, while the % total ash contents were found to be non-significant (p>0.05). On the contrary, the per cent ether extract decreased significantly (p<0.01) from the control to the treated groups. In terms of calorie value, control samples exhibited the highest values with a significant (p<0.01) regression from control to treated formulation, respectively. The colour profile study (L, a^*, b^*) of the formulations were found to be non-significant. Texture profile study in terms of springiness, cohesiveness, chewiness, and resilience revealed no significant difference in all the treatment groups except the hardness scores, which revealed a significantly (p<0.01) increasing trend from control to the treated formulations. The total viable count showed a significant decrease in the treated groups. However, there was a significant increase in the bacterial load during the storage till day 15th. The total viable psychrophilic bacterial count showed a significant (p<0.01) increase in bacterial load from day 5th to 15th day of storage. Colititre counts were negative for all the formulations until the 15th day of storage. Conclusion: The present study results may conclude that duck meat sausages could be prepared satisfactorily by replacing duck fat with SPI and inulin at the rate of 2.5% of each with superior quality attributes.

• Journal of Applied Biological Chemistry
• /
• 제65권4호
• /
• pp.375-381
• /
• 2022

본 연구는 Lactobacillus plantarum을 이용한 발효물을 제조하여 0, 24, 48, 72시간 동안 품질특성과 생리활성을 분석하였다. 찔레나무 열매 발효물은 발효시간이 길어질수록 pH는 낮아졌고, 당도는 차이가 없었고 총산도는 증가하였다. 생균수는 발효 24시간이 8.59 log CFU/mL로 가장 높았고, 발효시간이 길어질수록 감소하였다. 총 폴리페놀과 플라보노이드 함량은 각각 14.85 mg GAE/g, 6.74 mg RE/g로 발효 24시간이 가장 높았다. DPPH 및ABTS radical 소거 활성, 환원력 모두 발효 24시간이 가장 높았다. α-Glucosidase와 α-amylase 저해 활성의 결과, 발효 24시간에서 가장 높게 나타났다. 따라서, 찔레나무 열매를 젖산 발효하면 발효전보다 생리 활성이 높아짐을 확인하였고, 특히 24시간 발효할 경우 활성이 가장 높아 향후 기능성 식품 소재로서 활용가능성을 확인할 수 있었다.

• 한국환경과학회지
• /
• 제19권5호
• /
• pp.617-625
• /
• 2010

Rapid industrialization has brought Nam-Hae area serious environmental problems associated with released oil and other hydrocarbons. In this work, in order to enhance the quality of the shoreline sediment we made enviro-chemical analyses of its substances, TPHs and microbial growth after treating with oxygen releasing compound(ORC) such as $MgO_2$. Total organic compound(TOC) was reduced from 33.45% to 25.1~31.08% meanwhile COD decreased from 27.5~28.9mg/$g{\cdot}dry$ to 19.9~26.1mg/$g{\cdot}dry$ for input of 2~10% $MgO_2$ in 20days. For 10% $MgO_2$ input, TP and TN were reduced by 13.3% and 18.8%, respectively. Most of all TPH was decomposed by max. 42.4% in 21days, and the total viable count of microbes was found to be exponentially increased by 75.9%.

• 대한의생명과학회지
• /
• 제22권4호
• /
• pp.184-188
• /
• 2016

The objective of this study was to develop a pH dependent oral matrix tablet containing probiotics. In this study, hydroxyl-propyl-methyl-cellulose (HPMC) and polyvinyl pyrrolidone K30 (PVP K-30) was utilized as a binder, sodium starch glycolate (SSG) was used as a disintegrant material for the tablet formulation. The disintegration test, hardness test, angle of response were performed to examine the characteristics of prepared tablet. Lactobacillus vitality test was applied to analyze the total Lactobacillus viable count. The results demonstrated that the pH dependent matrix tablet was prepared successfully and can thus be industrialized instead of the current methodologies used for preparation of conventional probiotics.

• Journal of Microbiology and Biotechnology
• /
• 제18권7호
• /
• pp.1286-1289
• /
• 2008

The ability of Lactococcus strains to inhibit the growth of intestinal bacteria was examined. In in vitro cocultures, we observed that among eighteen Lactococcus strains tested, the ability to inhibit growth of Escherichia coli varied, with the L. lactis N7 showing the greatest growth inhibition. Strain N7 ($8.94\times10^{10}$ CFU/day for 7 days) was orally administered to mice, and the viable count of strain N7 in feces appeared at a level of $10^{4-5}$ CFU/g. After administration, the proportion of Bacteroidaceae to total intestinal bacteria decreased. Lactococci may act as probiotic bacteria by inhibiting the growth of harmful bacteria.

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

• Journal of Microbiology and Biotechnology
• /
• 제10권2호
• /
• pp.147-153
• /
• 2000

This study was conducted to compare probiotic activities and physiological functions of Bifidobacterium longum Mk-G7 with weveral commercial and type strains of bifidobacteria. bif. longum MK-G7 showed the highest acid tolerance against HCl and acetic acid, whereas bif. infantis Y-1 showed the lowest acid tolerance and more than 4 log cycles of viable cell count decreased due to acid injuty. Viable cell counts of bifidobacteria strains decreased more than 1.5 log cycles owing to oxygen toxicity, with the exception of Bif. longum MK-G7, Bif. infantis Y-2, Bif. longum Y-3, Bif. longum Y-6, and Bif. longum RD-13 showed the highest bile tolerance, whereas Bif. longum MK-G7 showed a medium level of bile tolerance. Only Bif. longum MK-G7 howed much higher antibiotic resistance against both tetracycline and penicillin-G in the MIC(minimum inhibitory concentration) level of 24.8 mg/I and 0.52mg/I, respectively. Bif longum Y-6, and Bif. bifidum ATCC 29539 showed more than 80% of anti-mutagenicity against NQO(4-nitroquinolinel-oxide). Since the production of cytokines such as $TNF(tumor necrosis factor)-{\alpha}$ and IL (interleukin)-6, and NO(nitric oxide) in the macrophage cell line Raw 264.7 cells increased as Bif. longum MK-G7 cell concentration increased, ti was suggested that Bif. longum MK-G7 is able to enhance immunopotentiating activity in vitro. When freeze-dred Bif. longum MK-G7 was administered to mice at the dose of 1,2,4, and 6 g/kg of body weight, all of the mice survived in all feeding groups, proving the GRAS(generally recognized as safe) status of Bif. longum MK-G7. When fermented milk containing Bif. longum MK-G7 was administered to human volunteers, viable cell count of total bifidobacteria and anaerobes in the feces increased up to 0.5 log cycles more than before the administration. In particular, Bif. logum MK-G7 ingibited the growth of Bacteroides at the level of 1.0-1.5 log cycles.

• 동아시아식생활학회지
• /
• 제26권6호
• /
• pp.491-497
• /
• 2016

The objective of this research was to determine the fermentation and quality properties of soy yogurt incorporating insoluble components fermented with Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus) for 24h. Boiled soybeans were ground and reconstituted into equivalent total solids (18%). After soymilk was homogenized with sugar, it was pasteurized in a water bath at $90^{\circ}C$ for 30 min. Two kinds of lactic acid bacteria were inoculated into two types of soymilk after cooling down $40{\sim}45^{\circ}C$ and fermentation at $37^{\circ}C$ for 24h. Titrable acidity, pH, viscosity, sugar content, and number of viable cells were determined in triplicate. Soy yogurt fermented with L. bulgaricus did not reach pH 4.5, where as S. thermophilus was considered good for achieving pH 4.08 and titratable acidity of 2.27% for 24 h. Soy yogurt fermented with S. thermophilus had a higher viscosity and lower sugar contents than that fermented with L. bulgaricusas incubation time increased. Total viable count was $1.80{\times}10^{10}CFU/mL$ on S. thermophilus and $2.16{\times}10^8CFU/mL$ on L. bulgaricus after 24 h at $37^{\circ}C$. However, there was no significant difference in sensory intensities and preference between the two samples. As a result, S. thermophilus was identified as a better culture than L. bulgaricus for the manufacture of soy yogurt incorporating insoluble components.

• 한국식품과학회지
• /
• 제34권4호
• /
• pp.746-749
• /
• 2002

정향피, 초두구, 복분자, 산사자, 가자육, 금앵자, 오배자의 7종에 대한 에탄올 추출물을 제조하여 10종의 공시균주에 대하여 paper disk method에 의한 항균활성을 측정하였다. 복분자, 가자육, 오배자 3종이 선발되었으며 이의 에탄올 추출물을 두부에 0.01%, 0.05 및 0.1%(w/w)의 농도로 첨가하여 $5^{\circ}C$에서 저장하면서 총균수를 측정한 결과, 저장 4일 정도에 부패에 도달하는 것으로 판단되었다. 총균수 그래프의 회귀방정식을 구하여 유통가능 기간을 산출하였을 때 가자육 추출물을 첨가한 처리구의 경우 0.01% 첨가 처리구가 대조구에 비하여 저장기간이 108.8% 연장된 것으로 측정되었으며, 0.05% 첨가 처리구는 117.3%, 0.1% 첨가 처리구는 132.6% 연장되는 효과가 있는 것으로 판단되었다. 3종의 추출물 중 가자육 추출물이 가장 저장성을 연장시키는 효과가 우수한 것으로 나타났으며 복분자, 오배자 추출물은 가자육 추출물에 비하여 그 효과가 다소 미약한 것으로 판단되었다.

• Preventive Nutrition and Food Science
• /
• 제19권2호
• /
• pp.98-107
• /
• 2014

New in vitro anti-diabetes makgeolli was produced from rice by adding various quantities of Laminaria japonica, and the fermentation characteristics of the L. japonica makgeolli during the fermentation process were investigated. The contents of alcohol and reducing sugar, and viable count of yeast, of L. japonica makgeolli were not significantly changed when the proportion of L. japonica was increased. The total acid content decreased with an increase in L. japonica concentration; the pH and total bacterial cell count increased in proportion with the increase in L. japonica concentration. The L. japonica makgeolli contents of free sugars, such as fructose, glucose, and sucrose, and of organic acids, such as acetic acid, citric acid, succinic acid, and lactic acid, were altered during fermentation and showed various patterns. The effects of the quantity of L. japonica added on the acceptability and anti-diabetes activities of L. japonica makgeolli were also investigated. In a sensory evaluation, L. japonica makgeolli brewed by adding 2.5 or 5% L. japonica to the mash showed the best overall acceptability; the 12.5% L. japonica sample was least favored due to its seaweed flavor. L. japonica addition did not increase the peroxynitrite-scavenging activity of makgeolli. L. japonica makgeolli showed potent anti-diabetes activity, particularly that containing >7.5% L. japonica. Therefore, L. japonica makgeolli may represent a new functional makgeolli with anti-diabetes properties.