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
- 저널정보
- 한국낙농식품응용생물학회 Journal of Dairy Science and Biotechnology Journal of Milk Science and Biotechnology Vol.36 No.3
- 발행연도
- 2018.1
- 수록면
- 178 - 185 (8page)
이용수
초록· 키워드
오류제보하기
Kefir, which originates in the Caucasian mountains, is a cultured milk beverage produced by a combination of acidic and alcoholic fermentation. Kefir products are commonly used as food vehicles to deliver health-promoting materials including kefran and lactic acid bacteria to consumers. The aim of this study was to develop a freeze-dried starter culture without yeast and assess the suitability of kefir-like dairy products for the growth of lactic acid bacteria and the acidification of milk. Pasteurized whole milk (SNF 8.5%) stored at 25℃ was aseptically inoculated with starter cultures (0.002% w/v); it was kept at 25℃ until the pH attained a value of 4.6. Ten grams of the kefir-like product sample was diluted with 90 mL of 0.15% peptone water diluent in a milk dilution bottle, followed by uniform mixing for 1 min. Viable cells of Lactobacillus species were enumerated on modified-MRS agar (pH 5.2), with incubation at 37℃ for 48 h. Viable cells of Lactococcus species were enumerated on M17-lactose agar, with incubation at 32℃ for 48 h. The pH attained a value of 4.6 after fermentation for 9 h 30 min (Starter 1), 9 h 45 min (Starter 2), and 12 h (Starter 3). The viable cell count of Lactobacillus sp. and Lactococcus sp. was initially 105∼106 CFU/g; it increased significantly to 109 CFU/g after 12 h of incubation. During the storage of the kefir-like products at 4℃ for 1 4 days, the total viable cell numbers were unchanged, but the pH decreased slightly. The consistency of the kefir products increased gradually during the storage. The organoleptic properties of the kefir products fermented using the new starter culture are more desirable than those of commercial kefir. These results suggest that the newly developed starter culture without yeast could be suitable for kefir fermentation.
목차
등록된 정보가 없습니다.
참고문헌 (19)
참고문헌 신청
Assadi, M. M. / 2000 / Use of isolated kefir starter cultures in kefir production / World Journal of Microbiology and Biotechnology 16:541543
Bylund, G. / 2003 / Dairy processing handbook
Cogan, T. M. / 1997 / Characterization of lactic acid bacteria in artisanal dairy products / Journal of Dairy Research 64:409~421
Fujisawa, T. / 1988 / Lactobacillus kefiranofaciens sp. nov. isolated from kefir grains / International Journal of Systematic Bacteriology 38:12~14
Garrote, G. L. / 1997 / Preservation of kefir grains, a comparative study / Lebensmittel-Wissenschaft und Technologie 30:77~84
Bylund, G. / 2003 / Dairy processing handbook
Cogan, T. M. / 1997 / Characterization of lactic acid bacteria in artisanal dairy products / Journal of Dairy Research 64:409~421
Fujisawa, T. / 1988 / Lactobacillus kefiranofaciens sp. nov. isolated from kefir grains / International Journal of Systematic Bacteriology 38:12~14
Garrote, G. L. / 1997 / Preservation of kefir grains, a comparative study / Lebensmittel-Wissenschaft und Technologie 30:77~84
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
탁주용 곰팡이 고체종국 제조 및 품질 특성
Food Science and Preservation
2016 .12
-
The Effect of Red LED on the Activation and Growth Promotion of Fermentation Starter Cultures
한국식품영양과학회 학술대회발표집
2024 .10
-
Changes in microbial community and the function and role of starter cultures in kimchi fermentation
한국식품영양과학회 학술대회발표집
2023 .10
-
Potential of White Jack Bean (Canavalia ensiformis L. DC) Kefir as a Microencapsulated Antioxidant
Preventive Nutrition and Food Science
2023 .12
-
Evaluation of Isolated Strains from Different Sources as Starter for Kimchi Fermentation
한국식품영양과학회 학술대회발표집
2019 .10
-
Fermentation properties of rice-added yogurt using two types of blended lactic acid bacteria as a starter
Korean Journal of Agricultural Science
2021 .06
-
누룩곰팡이 Aspergillus oryzae OF5-20를 이용한 쌀 품종별 고상종국 제조 및 품질특성
Food Science and Preservation
2020 .12
-
Nutritional Effects and Antimicrobial Activity of Kefir (Grains)
Journal of Dairy Science and Biotechnology
2018 .01
-
Quality Control According to Starter Application in the Non-Sterile Fermentation System Kimchi
한국식품영양과학회 학술대회발표집
2021 .10
-
Development of probiotic starter for soybean fermentation with flavor improving capacity
한국식품영양과학회 학술대회발표집
2023 .10
-
Effects of quality improvement on Doenjang fermentation according to starter inoculation
한국식품영양과학회 학술대회발표집
2022 .10
-
Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages
한국식품영양학회지
2017 .10
-
Antidiabetic Potential of Kefir Combination from Goat Milk and Soy Milk in Rats Induced with Streptozotocin-Nicotinamide
한국축산식품학회지
2015 .01
-
Kefir를 이용하여 다양한 Cancer 생성 예방 및 치료에 관한 연구
Journal of Dairy Science and Biotechnology
2016 .01
-
Fermentation Characteristics of Kimchi Prepared with mannitol-producing starter on Fermentation Temperature
한국식품영양과학회 학술대회발표집
2016 .10
-
김치 유산균 Starter를 이용한 저염김치의 발효 특성
한국식품영양학회지
2016 .10
-
Selection of Fermentation Starter of Meju with anchovy and Its Growth Characteristics
한국식품영양과학회 학술대회발표집
2019 .10
-
Metabolic dynamics of kimchi juice fermentation: a comparative study between Leuconostoc and Lactobacillus starters
한국식품영양과학회 학술대회발표집
2024 .10
-
Effect of Starter and Green Tea Powder on Fermentation Quality of Low-sodium Kimchi
한국식품영양과학회 학술대회발표집
2019 .10
-
Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
한국축산식품학회지
2018 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0