• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.6
• /
• pp.795-800
• /
• 2009

This study was carried out to investigate the rheological properties of bread dough containing whey ferment cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227. Instrumental analysis such as farinograph, amylograph, extensograph, fermentation power, total titratable acidity (TTA) of dough and pH of dough were tested. On farinograph, difference of water absorption between doughs with and without whey ferment was 0.4% and dough containing whey ferment showed long development time of 3.2 min compared to dough without whey ferment, but showed shorter stability of 16.2 min. On amylograph, there was no significant difference on gelatinization and maximum viscosity temperature; however, maximum viscosity of flour with whey ferment revealed low amylograph unit. On extensograph, value of resistance and R/E ratio of dough containing whey ferment were higher than those of dough without whey ferment. On analysis of dough fermentation power by yeast, dough without whey ferment showed higher volume than dough with whey ferment during fermentation of 240 min. However, TTA of dough was higher in dough with whey ferment than that of the control without whey ferment, even though pH value was low.

• Food Science of Animal Resources
• /
• v.32 no.6
• /
• pp.803-809
• /
• 2012

This study was carried out to evaluate the effects of whey ferment containing L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 on the quality characteristics of white pan bread. Instrumental analysis such as alveograph, gelatinization temperature, texture analysis, retrogradation rate was determined. In an alveograph test, $P_{max}$ value in the treatment was higher than that in the control, but extensibility of dough in the control showed to be higher than in the treatment, so test dough showed more strength than the control. In terms of DSC analysis for gelatinization, temperature there were no significant differences of $T_p$ and ${\Delta}H$ between the control and the treatment. In hardness analysis by rheometer, dough containing whey ferment revealed lower values than the control. From the analysis of the organic acid contents, propionic acid was not detected in the control, however 1.13 mg/g of propionic acid was detected in the treatment. In the retrogradation analysis by DSC, the test delayed slightly compared to the control.

• Proceedings of the Culinary Society of Korean Academy Conference
• /
• 2005.04a
• /
• pp.11-18
• /
• 2005

$\blacktriangleright$ Farinograph에서 발효물을 첨가한 반죽이 반죽발전시간은 길었으나 안정도는 짧게 나타났다. $\blacktriangleright$ Extensograph에서 발효물을 첨가한 반죽이 저항성은 높았으나 신장성은 낮았다. $\blacktriangleright$ 반죽의 발효부피는 발효물을 첨가한 반죽이 낮게 나타났다. $\blacktriangleright$ 반죽의 총산도 변화는 발효물을 첨가한 반죽에서 높게 나타났다. $\blacktriangleright$ 반죽의 pH 변화는 발효물을 첨가한 반죽에서 낮게 나타났다. $\blacktriangleright$ 발효물의 첨가는 반죽의 호화특성에 영향을 주지 않았다.

• Korean Journal of Food Science and Technology
• /
• v.27 no.6
• /
• pp.878-884
• /
• 1995

In order to use whey lactose in alcohol fermentation, we investigated fermentation conditions of Saccharomyces cerevisiae and Kluyveromyces fragilis in lactose-hydrolyzed whey with ${\beta}-D-galactosidase$. and optimum conditions of the above two yeasts through oxygen regulation by Pasteur effect which is the characteristic of the yeasts were determined. In addition, optimum condition for application of fermented whey in Tak-ju process was also examined. With 0.7% ${\beta}-D-galactosidase$, 93% lactose was hydrolyzed at pH 6.5 in 30 minutes. Because S. cerevisiae is unable to ferment galactose, the production of ethanol by S. cerevisiae was lower than that of K. fragilis in lactose-hydrolyzed whey. But ethanol productivity by S. cerevisiae was higher than that by K. fragilis in glucose added whey. In fermentation with oxygen regulation and addition of 60 g/l glucose, the ethanol productivity of K. fragilis and S. cerevisiae were 18.9 g/l (11.8% increase) and 43.5 g/l (22.1% increase), respectively. It appeared that the ethanol productivity of S. cerevisiae was higher than thst of K. fragilis under the above conditions. In ethanol fermentation added rice starch, Aspegillus oryzae hydrolyzed 80% of starch in 60 hours, and the production of ethanol was 80.2 g/l

• Food Science and Biotechnology
• /
• v.16 no.1
• /
• pp.83-89
• /
• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• Journal of Animal Science and Technology
• /
• v.58 no.3
• /
• pp.10.1-10.10
• /
• 2016

Background: Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. Methods: Protein composition and biochemical composition were determined using sodium dodecyl sulfate-gel electrophoresis and high performance liquid chromatography, respectively. Lactic acid bacteria were identified based on nucleotide sequence of 16S rRNA gene. Carbohydrate fermentation, acid survival, bile resistance and acid production in skim milk culture were determined. Results: Equine whey proteins were present in airag samples more than caseins. The airag samples contained 0.10-3.36 % lactose, 1.44-2.33 % ethyl alcohol, 1.08-1.62 % lactic acid and 0.12-0.22 % acetic acid. Lactobacillus (L.) helveticus were major lactic acid bacteria consisting of 9 isolates among total 18 isolates of lactic acid bacteria. L. helveticus survived strongly in PBS, pH 3.0 but did not grow in MRS broth containing 0.1 % oxgall. A couple of L. helveticus isolates lowered pH of skim milk culture to less than 4.0 and produced acid up to more than 1.0 %. Conclusion: Highly variable biochemical compositions of the airag samples indicated inconsistent quality due to natural fermentation. Airag with low lactose content should be favorable for nutrition, considering that mares' milk with high lactose content has strong laxative effect. The isolates of L. helveticus which produced acid actively in skim milk culture might have a major role in production of airag.