• 한국식품영양과학회지
• /
• 제41권7호
• /
• pp.1002-1008
• /
• 2012

본 연구에서는 시판누룩에서 분리한 Rhizopus oryzae CCS01로 쌀누룩을 제조하고 이를 이용하여 곡류 막걸리 제조하였다. R. oryzae CCS01로 제조한 쌀누룩은 시판누룩보다 탄수화물 함량은 높았으나, 수분 및 회분, 조단백질, 조지방 함량은 낮았고 당화력은 약 2.2배 정도 높게 나타났다. R. oryzae CCS01로 제조된 쌀누룩으로 제조한 막걸리는 pH와 알코올 함량은 시판누룩보다 높게 나타났으나, 당도 및 산도, 젖산균수, 효모균수, 갈변도는 낮게 나타났다. 특히 쌀누룩으로 제조한 찹쌀(GUR) 막걸리의 경우 다른 막걸리들 보다 알코올 함량이 가장 높았다. 이 결과로 R. oryzae CCS01로 제조된 쌀누룩을 이용하여 새로운 곡류 막걸리 제조가 가능할 수 있을 것으로 판단되었다.

• 한국식품조리과학회지
• /
• 제26권6호
• /
• pp.831-839
• /
• 2010

The results of wet noodles added with 0, 1, 3, 5, and 7% freeze-dried maesangi powder demonstrate that the addition of maesangi powder up to 5% was desirable formation of noodles. The moisture contents of wet noodle 35.48~36.42%. As the added amount of maesangi powder increased, weight, volume, water absorption, and turbidity the wet noodle soup after cooking increased. Measurement of color changes between before and after cooking the wet noodles found that as the added amount of maesangi powder increased, the lightness and yellowness increased. Measurement of texture after boiling found that, hardness, chewiness and gumminess tended to increase as the amount of added maesangi powder increased whereas, springiness and cohesiveness were significantly different between the different samples. The results of the sensory evaluation showed that the 3%-added group was the best for color, flavor, and taste while the control groups had the best texture. For overall acceptability, the 3%-added group showed found the highest preference level. Measurement of the changes in total viable cells during storage at $5^{\circ}C$ for 18 days found that 6-days was the optimal storage period for the noodles from the control groups and added groups. As the storing period increased, the maesangi powder added groups showed slower propagation speed for viable cells compared to the control groups.

• 한국축산식품학회지
• /
• 제32권5호
• /
• pp.561-570
• /
• 2012

The objective of this study was to evaluate the effects of an atmospheric pressure plasma (APP) jet on L. monocytogenes inactivation, quality characteristics, and genotoxicological safety of cooked egg white and yolk. APP treatment using He gas resulted in a 5 decimal reduction in the number of L. monocytogenes in cooked egg white, whereas that using $He+O_2$, $N_2$, and $N_2+O_2$ decreased the number further, and to undetectable levels. All treatments of cooked egg yolk resulted in undetectable levels of inoculated L. monocytogenes. There were no viable cells of total aerobic bacteria after APP treatment on day 0 while the control showed approximately 3-4 Log CFU/g. On day 7, the numbers of total aerobic bacteria had increased by approximately 3 log cycles in cooked egg white, but there were no viable cells in cooked egg yolk after 2 min of APP jet. APP treatment decreased the $L^*$-values of cooked egg white and yolk significantly on day 0. No significant sensory differences were found among the cooked egg white samples, whereas significant reductions in flavor, taste, and overall acceptability were found in cooked egg yolks treated with APP jets. SOS chromotest did not reveal the presence of genotoxic products following APP treatments of cooked egg white and yolk. Therefore, it can be concluded that APP jets can be used as a non-thermal means to enhance the safety and extend the shelf-life of cooked egg white and yolk.

• 한국식품과학회지
• /
• 제27권4호
• /
• pp.612-617
• /
• 1995

본 연구에서는 우유에 난백분말을 첨가하고 Lactobacillus acidophillus로 30시간까지 발효시키면서 난백분말 첨가 우유에서 젖산균의 생육과 산생성, 요구르트의 관능성, 휘발성 향기성분의 경시적인 변화를 조사하였다. 난백분말이 첨가된 우유에서 젖산균의 산생성은 30시간까지 완만하게 증가하고, pH는 서서히 저하하며, 생균수는 9시간을 전후로 하여 stationary phase에 도달하였다. 한편 우유에 첨가된 난백분말은 젖산균의 산생성을 촉진시키며 이와 같은 촉진 효과는 1%보다 2%가 다소 높았다. 관능검사의 결과를 보면 우유에 난백분말 2%를 첨가하고 젖산균으로 발효시켜 만든 호상요구르트의 적정 발효 시간은 15시간 전후였다. GC에 의한 휘발 성분 분석의 결과를 보면 acetone과 butanol은 30시간까지 점차적으로 감소하고, ethanol을 30시간까지 증가하고, diacetyl과 acetoin은 접종 직후에는 존재하지 않았으나 각각 6시간과 9시간에 처음 탐지되어 30시간까지 증가하였다.

• 한국축산식품학회지
• /
• 제29권3호
• /
• pp.289-295
• /
• 2009

The aim of this research was to develop predictive models for the growth of spoilage bacteria (total viable cells, Pseudomonas spp., and lactic acid bacteria) on frankfurters and to estimate the shelf-life of frankfurters under aerobic conditions at various storage temperatures (5, 15, and $25^{\circ}C$). The primary models were determined using the Baranyi model equation. The secondary models for maximum specific growth rate and lag time as functions of temperature were developed by the polynomial model equation. During 21 d of storage under various temperature conditions, lactic acid bacteria showed the longest lag time and the slowest growth rate among spoilage bacteria. The growth patterns of total viable cells and Pseudomonas spp. were similar each other. These data suggest that Pseudomonas spp. might be the dominant spoilage bacteria on frankfurters. As storage temperature increased, the growth rate of spoilage bacteria also increased and the lag time decreased. Furthermore, the shelf-life of frankfurters decreased from 7.0 to 4.3 and 1.9 (d) under increased temperature conditions. These results indicate that the most significant factor for spoilage bacteria growth is storage temperature. The values of $B_f$, $A_f$, RMSE, and $R^2$ indicate that these models were reliable for identifying the point of microbiological hazard for spoilage bacteria in frankfurters.

• 한국식품과학회지
• /
• 제32권5호
• /
• pp.1173-1178
• /
• 2000

본 연구에서는 크림이 첨가된 난백젖산균발효식품에서 Lactobacillus acidophilus(KCTC 2182)생균수의 경시적인 변화, 크림 첨가 난백젖산균발효식품으로 만든 아이스크림의 관능적인 특성과 경도를 조사하여 다음과 같은 결과를 얻었다. (1) 크림의 첨가비율이 높을수록 젖산균 생육곡선의 stationary phase가 연장되고, 발효시간별 생균수도 높은 경향을 나타냈다. (2) Formula 4(크림 첨가비율 40%)와 Formula 5(크림 첨가비율 50%)로 만든 아이스크림의 관능적 특성이 다른 시료보다 우수하였으며, Formula 4의 15시간 발효시료가 아이스크림 제조원료로서 적합하였다. (3) 경도의 측정 결과를 보면 크림의 첨가비율이 증가할수록 경도가 감소하여 Formula 5의 경도가 가장 낮았다.

• 농업과학연구
• /
• 제49권4호
• /
• pp.893-904
• /
• 2022

It is well documented that the fruit of the vitamin tree, which is rich in vitamins A, C, E, and K, shows anti-diabetic, antibacterial, immune regulation, anti-inflammatory, and anti-aging effects. In some countries including Europe it has been used to develop various functional foods. This study was conducted to elucidate the fermentation properties of fermented milk supplemented with vitamin tree (Hippophae rhamnoides L.) fruit powder. The pH, titratable acidity, number of viable cells, and viscosity of the yogurt made with vitamin tree fruit powder were found to be higher than those of the control group, as the amount of supplemented powder added became higher and the fermentation progressed. Production of lactic, malic, and acetic acids increased relative to that of the control as the amounts of supplemented powder were higher. It was found that the increase in the decomposition of lactose to glucose and galactose was proportional to the amount of supplemented powder added and the elapsed fermentation time. During storage for 15 days the quality of yogurt supplemented with vitamin tree fruit powder was within the proper range of fermented milk quality in terms of pH, titratable acidity, and number of lactic acid bacteria. The yoghurt manufactured with vitamin tree fruit powder has a similar quality to that of the control, and therefore, a new functional yoghurt providing health benefits could be developed.

• Current Research on Agriculture and Life Sciences
• /
• 제1권
• /
• pp.169-177
• /
• 1983

1. L. acidophilus 성장(成長)을 본 결과 접종후 12시간에 가장 높은 생균수(生菌數)를 측정(測定)하였다. 2. 우유배지(牛乳培地)에서 성장(成長)한 L. acidophilus와 Tomato Juice의 것과 비교할 때 Tomato Juice에서 성장(成長)한 균(菌)이 굵게 보였다. 3. 항생효과(抗生效果)의 분석(分析)은 (1) Well 방법(方法)에서 Acidophilus Tomato Juice의 Acidophilus milk 보다 더 강(强)한 항생대(抗生帶)를 보였다. (2) 디스크 방법(方法)에서 Shigella dysenteriae 병원균(病原菌)에 대하여 가장 강한 항생대(抗生帶)를 보였으며 그외 다른 병원성(病源性)에 대하여서도 모두 항생작용(抗生作用)을 보였다. 4. Sephadex G-50 Gel여과 크로마토그라피의 제 5번째 분류(分溜)가 항생효과(抗生效果)를 가장 크게 나타냈다. 5. UV 흡광 스펙트라에서 약 270nm에서 최고 피크를 보였다.

• 한국식품영양학회지
• /
• 제21권3호
• /
• pp.288-292
• /
• 2008

To save cost and time in Kimchi manufacture, the use of raw red-pepper paste and device-mashed vice materials, in place of dried red-pepper powder, was examined. Two kinds of Kimchi were prepared: One with dried red pepper powder and device-not mashed vice materials and the other with raw red pepper paste and device-mashed vice materials. Then pH, total acidity, total viable cell counts, total lactic acid bacteria and sensory characteristics were evaluated. Comparisons of the two Kimchis, indicated that changes in pH, total acidity, the total number of viable cells and total lactic acid bacteria were similar between the two groups. The acceptability score of the Kimchi made using the raw red pepper paste and device-mashed vice materials was slightly lower than that of Kimchi made using the dried red-pepper powder. This color was indistinctly changed since the vice materials were mashed and mixed. In conclusion, the results indicate that when manufacturing Kimchi using device-mashed vice materials, Kimchi of better quality can be made by adding dried red-pepper powder.

• 농업과학연구
• /
• 제38권3호
• /
• pp.473-477
• /
• 2011

A number of health benefits have been claimed for probiotic bacteria such as Bifidobacterium (B) spp. Lactobacillus(L) acidophilus, and Lactococcus(Lc) cremoris. Viability of probiotic bacteria is important in order to provide health benefits. Only a limited culture media for the test purpose of probiotic bacteria are commercially available (MRS broth), but the media for large-scale propagation of viable cells which are able to be used as food additive are not available. The manufacture of a low priced and preferred novel medium for probiotic bacteria was therefore, attempted using whey protein concentrate(WPC) and Makgeolli sludge as a starting material. The effect of WPC and Makgeolli sludge on the growth of four strains (B. bifidum 15696, B. longum 15707, L. acidophilus CH-2, and Lc. cremoris 20076) was investigated. Medium prepared such as WPC, Makgeolli sludge, and WPC+Makgeolli sludge(WPCMs). It was observed that the growth of 4 strains (B. bifidum 15696, B. longum 15707, L. acidophilus CH-2, and Lc. cremoris 20076) was stimulated by Makgeolli sludge, WPC, WPCMs. Especially, Viable cell number of 4 strains in the WPCMs were higher than that of the single media. These result suggest the possibility that Makgeolli and WPC, acts as a growth factor for the growth of probiotic bacteria.