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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 1 - 7 (7page)
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Background: This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0 % commercial starter culture YF-L812 and ALH).
Results: The antifungal activity of cinnamon extracts was observed in treatments with either cinnamon ethanol extracts or cinnamon methanol extracts. Changes in fermented milk made with ALH and cinnamon extract during fermentation at 40 °C were as follows. The pH was 4.6 after only 6 h of fermentation. Titratable acidity values were maintained at 0.8 % in all treatment groups. Viable cell counts were maintained at 4 × 109 CFU/mL in all groups except for 1.00 % cinnamon treatment. Sensory evaluations of fermented milk sample made with ALH and 0.05 % cinnamon ethanol extract were the highest. Changes in fermented milk made with ALH and cinnamon ethanol extract during storage at 4 °C for 28 days were as follows. In fermented milk containing ALH and cinnamon ethanol extracts, the changes in pH and titratable acidity were moderate and smaller compared with those of the control.
Viable cell counts were maintained within a proper range of 108 CFU/mL.
Conclusions: The results of this study suggest that the overgrowth of fermentation strains or post acidification during storage can be effectively delayed, thereby maintaining the storage quality of yogurt products in a stable way, using cinnamon ethanol extract, which exhibits excellent antifungal and antibacterial activity, in combination with lactic acid bacteria isolated from kimchi.
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참고문헌 (22)
참고문헌 신청
Jang SS / 2013 / Current status of fermented milk development / Korean J Food Sci Animal Resources 2:11~18
Domagala J / 2009 / Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk / Int J Food Prop 12:605~615
Sah BNP / 2015 / Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel / J Dairy Sci 98:5905~5916
Leroy F / 2004 / Lactic acid bacteria as functional starter cultures for the food fermentation industry / Trends Food Sci Tech 15:67~78
Rhee S / 2011 / Importance of lactic acid bacteria inasian fermented foods / Microb Cell Fact 10:5~12
Domagala J / 2009 / Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk / Int J Food Prop 12:605~615
Sah BNP / 2015 / Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel / J Dairy Sci 98:5905~5916
Leroy F / 2004 / Lactic acid bacteria as functional starter cultures for the food fermentation industry / Trends Food Sci Tech 15:67~78
Rhee S / 2011 / Importance of lactic acid bacteria inasian fermented foods / Microb Cell Fact 10:5~12
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