메뉴 건너뛰기
.. 내서재 .. 알림
소속 기관/학교 인증
인증하면 논문, 학술자료 등을  무료로 열람할 수 있어요.
한국대학교, 누리자동차, 시립도서관 등 나의 기관을 확인해보세요
(국내 대학 90% 이상 구독 중)
로그인 회원가입 고객센터 ENG
주제분류

추천
검색

논문 기본 정보

자료유형
학술저널
저자정보
Oh, Nam Su (R&D center, Seoul Dairy Cooperative) Lee, Hyun Ah (R&D center, Seoul Dairy Cooperative) Myung, Jae Hee (R&D center, Seoul Dairy Cooperative) Lee, Ji Young (R&D center, Seoul Dairy Cooperative) Joung, Jae Yeon (R&D center, Seoul Dairy Cooperative) Shin, Yong Kook (R&D center, Seoul Dairy Cooperative) Baick, Seung Chun (R&D center, Seoul Dairy Cooperative)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제33권 제3호
발행연도
2013.1
수록면
325 - 330 (6page)

이용수

표지
📌
연구주제
📖
연구배경
🔬
연구방법
🏆
연구결과
AI에게 요청하기
추천
검색

초록· 키워드

오류제보하기
Kefir is traditional fermented milk produced by various lactic acid bacteria (LAB) and yeast, which produce lactic acid, ethanol, carbon dioxide, and other flavor compounds. The purpose of this study was to evaluate the effects of different commercial oligosaccharides, such as maltotriose, fructooligosaccharide (FOS), galactooligosaccharide (GOS), and isomaltooligosaccharide (IMO), on the fermentation properties of kefir. First, we determined the acidification kinetic parameters, such as $V_{max}$, $t_{max}$(h), $t_{pH5.0}$(h), and $t_f$(h) of fermented milk supplemented with 4% (w/w) of different oligosaccharides. The probiotic survival and chemical composition (pH, organic acids profile, and ethanol content) of kefir during fermentation were also measured. Compared to control fermentation, all oligosaccharides increased acidification rate and reduced the time to complete fermentation (pH 4.7). The addition of FOS, in particular, resulted in the lowest $t_f$(h) and the highest populations of LAB and yeast during fermentation. All oligosaccharides increased ethanol production during fermentation. Further, significant differences were observed in the formation rates of six organic acids during fermentation. This study provided comparative data on the properties of commercial oligosaccharides for kefir manufacturing. Consequently, FOS especially had the potential for adequate and effective oligosaccharides in commercial kefir for the improvement of cost- and time-effectiveness.

목차

등록된 정보가 없습니다.

참고문헌 (24)

참고문헌 신청

이 논문의 저자 정보

최근 본 자료

전체보기

댓글(0)

0