• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 1998년도 제46회 춘계 유가공 심포지움 - 우유 및 유제품의 기능성
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• pp.8-21
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• 1998

• 한국미생물·생명공학회지
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• 제47권2호
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• pp.211-219
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• 2019

The effect of microencapsulation on previously isolated Lactobacillus delbrueckii 94/L4 as starter culture for yogurt, and Lactobacillus casei 97/L3 as a probiotic candidate was investigated. Preliminary results showed that L. delbrueckii 94/L4 exhibited tolerance to bile, unlike L. casei 97/L3. Freeze drying significantly (p < 0.05) reduced the viability of both isolates by log 0.71-2.70. Although microencapsulation preserved the viability of L. casei 97/L3 cells exposed to simulated gastrointestinal tract conditions for 120 min, it did not impart significant (p < 0.05) protection against loss of viability during the first 30 min of exposure. Conversely, microencapsulated L. delbrueckii 94/L4 with the addition of Streptococcus thermophilus 24/S1 as starter culture was successfully incorporated into milk to form yogurt, yielding a significantly (p < 0.05) improved product quality.

• Food Science and Biotechnology
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• 제14권4호
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• pp.518-522
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• 2005

Yogurt containing high ${\gamma}$-aminobutyric acid (GABA) was developed using lactic acid bacteria and germinated brown rice. Lactobacillus acidophilus, L. plantarum, and L. brevis OPY-1 strains were inoculated into Lactobacillus MRS broth for use as yogurt starter. After treatment with 5% monosodium glutamate in MRS broth, L. brevis OPY-1 strain isolated from Kimchi produced GABA concentration of 8,003.28 nmol/mL. Starter was inoculated into fermentation substrate mixture containing germinated brown rice extract and blend of powdered whole milk and skim milk. Samples were incubated, and viable cell colonies were counted. Highest number of lactic acid bacteria was reached between 16 and 20 hr. Concentrated rice milk fermented with high GABA-producing strain contained GABA concentrations of $137.17\;{\mu}g/g$ D.W., whereas concentrated fermented milk prepared by conventional method contained GABA of $1.29\;{\mu}g/g$ D.W. Sensory evaluation panelists gave favorable ratings to fermented rice milk containing high GABA concentration.

• 한국식품과학회지
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• 제33권6호
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• pp.676-681
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• 2001

분리대두단백을 단백분해효소로 처리하여 가수분해시킨 후 B. bifidum으로 단독배양하거나 B. bifidum과 L. acidophilus 또는 B. bifidum과 L. bulgaricus로 혼합배양하여 frozen soy yogurt를 제조한 다음 그 품질특성 및 관능적 특성을 측정하였다. 혼합배양시에 단독배양보다 생균수는 더 많았고 담즙산 내성은 더 우수하였으나 내산성은 큰 차이가 없었다. 그러나 ${\alpha}-chymotrypsin$으로 처리하고 B. bifidum과 L. bulgaricus 혼합배양한 시료가 비교적 내산성 및 담즙산 내성이 우수하였다. 시료의 overrun은 B. bifidum과 L. bulgaricus 혼합배양시에 ${\alpha}-chymotrypsin$ 처리군에서 가장 높았으며 아이스크림 제조기에서 30분 조작으로 73.45%를 형성하였다. ${\alpha}-chymotrypsin$ 처리군을 제외한 모든 시료에 있어서 단독배양시에 혼합배양보다 녹아내리는 정도가 더 컸다. 시료의 관능평가 결과 bromelain 처리군과 ${\alpha}-chymotrypsin$ 처리군의 경우 B. bifidum과 L. bulgaricus 혼합배양시에 단독배양보다 콩 비린내와 쓴맛은 적었고 신맛은 더 좋았으며 전반적으로 바람직하다고 평가되었다. 특히 ${\alpha}-chymotrypsin$ 처리군의 B. bifidum과 L. bulgaricus 혼합배양시에 신맛이 좋았고 쓰지 않았으며 떫지 않았다고 평가되어 가장 바람직하다고 평가되었다.

• 한국축산식품학회지
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• 제35권3호
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• pp.339-349
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• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• Asian-Australasian Journal of Animal Sciences
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• 제18권2호
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• pp.255-258
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• 2005

Several commercial yogurt starter cultures (L. acidophilus LA5, L. casei 01, L. acidophilus LA100, L. bulgaricus LB207 and L. rhamnosus GG744) were investigated for antioxidant activity by using in vitro assays. From the results of the present work, all strains tested showed varying degrees of antioxidant activity. L. bulgaricus LB207 showed the highest antioxidant activity, with a linoleic acid peroxidation inhibition of 81.3%. Hydroxy radical scavenging activity, ferrous iron chelating activity, reducing power and superoxide dismutase (SOD) activity were also studied. L. bulgaricus LB207 showed the highest hydroxy radical scavenging activity and L. casei 01 showed the highest chelating activity. L. bulgaricus LB207 and L. acidophilus LA100 showed good reducing power. All the strains in this study showed low SOD activity. The results of the present work suggest that antioxidant activity of L. bulgaricus LB207 due to its strong hydroxy radical scavenging activity and reducing power.

• 한국축산식품학회지
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• 제24권3호
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• pp.273-276
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• 2004

The objective of this study was to investigate the microstructure of folic acid-contained yogurt. Folic acids (25 and 50%) were added to milk preparation prior to pasteurization, then starter culture was added. The microstructure of yogurt containing folic acid was determined by the size of cluster of casein micelle using scanning electron microscopy and transmission electron microscopy. The cluster of casein micelle in yogurt containing folic acid were showed larger size than in control (p<0.05). In addition of 50% of folic acid, cluster of casein micelle per unit area was exhibited the highest number among tested yogurts. From these results, folic acid concentration of yogurt may be affected by mouth-feel of yogurt texture as well as the aggregation of casein micelle.

• Journal of Dairy Science and Biotechnology
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• 제38권3호
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• pp.154-160
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• 2020

본 연구에서는 박테리오신을 생성하는 P. acidilactici를 적용한 기능성 요거트를 제조하여 항균활성과 프로바이오틱스로서의 품질을 평가하였다. Yogurt starter로는 시판되는 요거트에서 분리한 혼합 균주 3종(S. thermophilus, Lb. bulgaricus, Lb. rhamnosus GG)을 사용하였으며, 혼합 균주와 P. acidilactici HW01, P. acidilactici JM01, P. acidilactici K10을 각각 혼합 접종하여 각각의 요거트를 제조한 다음 유산균의 생균수, pH, brix를 측정한 결과, 유산균의 생균수는 모두 8.0 Log CFU/mL 이상의 생균수가 검출되어 유산균 발효유로서 기준에 적합하였다. 또한 pH와 brix를 측정한 결과, 발효 후 시간이 지남에 따라 모두 감소하였다. 우유나 유제품의 오염에 있어서 유의해야 할 병원성 균인 L. monocytogenes를 통해 병원성 저해능을 측정하였으며 L. monocytogenes가 발효 후 3일째부터 모두 저해되는 것이 확인되었다. 본 연구 결과를 통해 박테리오신 생성 균주인 P. acidilactici HW01, P. acidilactici JM01, P. acidilactici K10이 발효유제품 제조에 있어서 요거트 제품의 변화 없이 프로바이오틱 효과를 지닌 균주로 기대되며, 식품안정성 및 새로운 프로바이오틱스 유제품 개발에 도움을 줄 것이라 예상된다. 그리고 L. monocytogenes 외의 다른 병원성 균의 저해효과에 대한 연구 및 요거트의 저장온도에 따른 병원성 저해효과 차이에 대한 연구도 기대된다. 따라서 박테리오신 생성 균주를 활용한 기능성 식품을 실제 식품산업에 적용한다면 안전성 및 신제품 개발에 대한 연구가 더 이루어져야 될 것으로 보인다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권2호
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• pp.323-331
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• 2020

Objective: The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. Methods: Yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2% to 3% starter culture. Enzyme-hydrolyzed xanthan gum (0.1%, 0.5%, 1.0%) and guar gum (0.1%, 0.5%, 1.0%) were added to the yogurt as stabilizers. Prepared yogurt samples were kept at refrigeration temperature (4℃±2℃) for 21 days and various quality and sensory parameters were studied at regular intervals (7 days). Results: Results showed that yogurt with 0.5% xanthan gum (T5) was best in terms of preventing syneresis and improving the viscosity, water holding capacity and texture of the product. Additionally, adding gums did not adversely affect the sensorial attributes of the product. Conclusion: Modified gums were found useful in augmenting yogurt quality and therefore addition of gums is highly recommended for manufacturing yogurt.

• Food Science and Biotechnology
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• 제17권2호
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• pp.402-407
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• 2008

The synergistic antimicrobial effect of Achyranthes japonica Nakai (AJN) and Bifidobacterium extracellular factors against Clostridium difficile were measured using a turbidity method. Each broth supernatant of Bifidobacterium infantis ($68.8{\pm}0.02%$) and Bifidobacterium adolescentis ($33.2{\pm}0.2%$) obtained by adding ethyl acetate soluble fractionate from A. japonica Nakai ethanolic extracts (AJNEA, 100 ppm, no inhibition) showed high synergistic antimicrobial activity against C. difficile. In addition, the antimicrobial activity in a laboratory medium and yogurt products against C. difficile were evaluated. In yogurt prepared with a starter 5 (Lactobacillus acidophilus: Streptococcus thermophilus: B. adolescentis =1 : 1 : 1) and a starter 4 (L. acidophilus: S. thermophilus: B. infantis=1 : 1 : 1) and 0.5% AJNEA powder, high antimicrobial effects were recorded that measured 79.0 and 65.2%, respectively. The results indicated the potential of AJN extract for use as an antimicrobial agent. In addition, the efficiency of the antimicrobial activity of the extracts was further improved in combination with lactic acid bacteria, which suggests that they have the potential to be used as a highly effective antibiotic-tolerant microorganism prevention system. Such a strategy can be used for alternative drugs or functional food additives for treatment of antibiotic-associated diarrhea.