지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 325 - 330 (6page)
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초록· 키워드
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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.
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등록된 정보가 없습니다.
참고문헌 (24)
참고문헌 신청
De Souza Oliveira, R. P. / 2009 / Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: The effect of inulin / LWT-Food Sci. Technol 42:1015~1021
Fernandez-Garcia, E / 1994 / Determination of organic acids during the fermentation and cold storage of yogurt / J. Dairy Sci 77:2934~2939
Gibson, G. R / 1995 / Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics / J. Nutr 125:1401~1412
Gorek, A. / 2007 / Quantitative examination of process parameters during kefir grain biomass production / Int. J. Chem. React Eng 5
Güzel-Seydim, Z. / 2000 / Organic acids and volatile flavor components evolved during refrigerated storage of kefir / J. Dairy Sci 83:275~277
Fernandez-Garcia, E / 1994 / Determination of organic acids during the fermentation and cold storage of yogurt / J. Dairy Sci 77:2934~2939
Gibson, G. R / 1995 / Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics / J. Nutr 125:1401~1412
Gorek, A. / 2007 / Quantitative examination of process parameters during kefir grain biomass production / Int. J. Chem. React Eng 5
Güzel-Seydim, Z. / 2000 / Organic acids and volatile flavor components evolved during refrigerated storage of kefir / J. Dairy Sci 83:275~277
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